Wednesday, March 21

Baked Chicken & Spinach Flautas



I used to be obsessed with taquitos/flautas back in college, whether they were made in the toaster oven and eaten as an after-bar snack or washed down with a few margaritas at The Rio. I still love them, but as a more health-conscious adult I can’t justify downing a box at 2 AM a few times a week. Luckily, I stumbled across this recipe for baked chicken and spinach flautas and I honestly think they’re more delicious than anything I can buy at the grocery store. The chicken is seasoned with a super flavorful spice blend and the spinach is easy to hide in there for an extra nutrient boost. Even though the tortillas are baked versus fried, they still manage to get super crispy and hold their shape. I like to serve them with guacamole for dipping.


Related Recipes:
- Chicken & Black Bean Nachos
- Jalapeno Margaritas
- Queso Fundido Dip


Baked Chicken & Spinach Flautas:
  • Grill* 1 lb. boneless, skinless chicken breasts over high heat for 8 minutes per side, or until no longer pink in the center.
  • Let cool, then shred the meat into small strips and place in a bowl.
  • Mix the chicken with 1 tsp. paprika, 1 tsp. kosher salt, 1 tsp. garlic powder, 1 tsp. cumin, and 1 tsp. chili powder.**
  • Meanwhile, heat 1 tbsp. olive oil in a skillet and add in 1 minced jalapeno.
  • Cook for 2-3 minutes, then add in 5 oz. roughly chopped baby spinach and a pinch of salt and pepper.
  • Let the spinach cook for 3-4 minutes, or until wilted, then mix into the chicken.
  • Add 2/3 c. grated Monterey Jack cheese to the spinach and chicken mixture and stir to combine.
  • Meanwhile, warm 8-10 flour tortillas until they're flexible and easy to roll.***
  • Place a large spoonful of chicken along the edge of a tortilla and roll into a tight cigar shape.
  • Place the flauta seam side down on an oiled baking sheet and repeat until all the filling is gone.
  • Brush the tops of each flauta liberally with canola oil.
  • Bake flautas in a 450°F oven for 10 minutes, then flip over and cook for another 10.
  • Remove from oven and serve.

Makes 8 - 10 flautas
*Or roast, poach, or buy an already cooked rotisserie chicken at the grocery store. This is a great way to use leftover chicken too.
**Or use your favorite Mexican seasoning blend.
***I microwaved each one for about 10 seconds.