Thursday, June 5, 2014

Baked Chicken and Spinach Flautas

I have had these pinned for such a long time and have never gotten around to making them. I don't know - I was a little scared, I'm not sure why... The recipe wasn't as difficult as I maybe thought that it was going to be and they were so scrumptious!! Seriously, the kids ate 3 of them a piece and wanted more... I will definitely have to double this recipe the next time that I make this and you can be sure that we WILL be having this again soon! I paired this with the slow cooker refried beans that my family has been loving lately and it was a perfect supper for everyone.

Baked Chicken and Spinach Flautas
(recipe found on pinterest via

1 pound boneless, skinless chicken thighs (about 4)
16 ounces beer (or chicken broth)
2 cups water
1 teaspoon paprika
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 jalapeno pepper, minced
3 cups spinach, chopped
8 burrito-size flour tortillas (9 inches)
6 ounces queso quesadilla or other melting cheese, shredded (I forgot to do this and they still were delish)
1 teaspoon olive oil, or cooking spray
salsa, for serving

Preheat the oven to 450. 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 1/4 cup of the cooking liquid. Add 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 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.

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