You can use flour or corn tortillas for this recipe! I like to make flautas with flour tortillas and taquitos with corn tortillas, but in the end – they are totally interchangeable and you’ll end up with a delicious quick, and easy weeknight dinner either way!

These flautas can be rolled ahead of time and baked whenever you’re ready to eat! Store in an airtight container and refrigerate for up to 5 days. When you’re ready to bake them, brush them with olive oil and bake according to recipe instructions. You may need to increase the baking time just a bit when you are cooking them straight from the fridge just so the filling is able to warm through completely.

I like to line the baking sheet with parchment paper or tin foil because that ooey gooey filling is inevitably going to melt out of the flautas as they bake. The parchment/foil will greatly help with the cleanup!

You can serve these flautas with my quick and easy Avocado Cream Sauce, Easy Blender Salsa, or Roasted Tomato Salsa! Otherwise, I love to dip them in sour cream, guacamole, or my favorite taco sauce.

If you’re having trouble getting the flautas rolled up tightly or getting them to stay rolled up, try using a bit less filling or securing the seams with a toothpick. Just make sure you remove the toothpick after baking and before eating!

If you’re in the mood for fried flautas – check out my Ground Beef Flauta recipe for tips on how to fry them! You can use this same recipe, but just shallow fry them in a pan. It will give you a more classic, crispy, crunchy flauta texture!