BAKED CHICKEN AND SPINACH FLAUTAS
Baked flautas stuffed with seasoned, shredded chicken, spinach, and cheese are crispy, but don’t have the greasiness of fried versions.
This is a spring family recipe for Spinach and Hot Peppers.
- Prep Time25 min
- Cook Time20 min
- Total Time45 min
- Yield10
- Serving Size1
- Energy181 cal
Ingredients
- 1 pound boneless, skinless Chicken Thighs (about 4)
- 16 ounces Chicken Broth
- 2 cups Water
- 1 teaspoon Paprika
- 1 teaspoon Kosher Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon ground Cumin
- 1 teaspoon Chili Powder
- 1 Jalapeno Pepper, minced
- 3 cups Baby Spinach, chopped
- 5 burrito-size Flour Tortillas (9 inches)
- 6 ounces Queso Quesadilla or other soft cheese like Monterey Jack, shredded
- 1 teaspoon Olive Oil, or cooking spray
- Salsa, for serving
Method
Preheat the oven to 450 F.
Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
Pour out all but ¼ cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
Cut the tortillas in half.
Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
Brush the flautas with olive oil or spray with cooking spray.
Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy.
Serve with salsa.
Nutrition Facts
- 10 servings per container
- Serving Size1
- Amount per serving
- Calories181
- % Daily Value*
- Total Fat9 g11.54%
- Trans Fat0 g
- Total Carbohydrate6.3 g2.29%
- Protein18.5 g37%