Baked Chicken and Spinach Flautas

Baked Chicken and Spinach Flautas
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 198.0
  • Total Fat: 6.8 g
  • Cholesterol: 40.1 mg
  • Sodium: 588.5 mg
  • Total Carbs: 12.9 g
  • Dietary Fiber: 1.9 g
  • Protein: 17.3 g

View full nutritional breakdown of Baked Chicken and Spinach Flautas calories by ingredient
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Introduction

Baked flautas stuffed with seasoned, shredded chicken, spinach, and cheese are crispy, but donít have the greasiness of fried versions. To shred poached chicken easily, put it into the bowl of a stand mixer fitted with the paddle attachment and mix on medium for 45 seconds. Store-bought rotisserie chicken can be substituted for the poached chicken to save time. Baked flautas stuffed with seasoned, shredded chicken, spinach, and cheese are crispy, but donít have the greasiness of fried versions. To shred poached chicken easily, put it into the bowl of a stand mixer fitted with the paddle attachment and mix on medium for 45 seconds. Store-bought rotisserie chicken can be substituted for the poached chicken to save time.
Number of Servings: 10

Ingredients

    1 pound boneless, skinless Chicken Thighs (about 4)
    12 ounces Beer (or 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 whole Wheat Flour Tortillas (9 inches)
    8 oz Queso Quesadilla or other melting cheese, shredded
    1 teaspoon Olive Oil, or cooking spray
    Salsa, for serving

Directions

1.Preheat the oven to 450*F.
2. 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.
3. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
4. Pour out all but ľ 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.
5. Cut the tortillas in half.
6. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese.
7.Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
8. 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.
9. Serve with salsa.

Serving Size: Makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user DE40EF1661.

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  • My family loved these. Thanks - 6/21/18

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