I enjoy making and eating Spinach Chicken Flautas but was feeling creative the other night when I started to prepare them. This is how I came up with Southwest Chicken Flautas. I combined the other recipe with what was on hand in the fridge and these turned out even better.
These flautas are not as dry so you can eat them without dip. The sweet corn plays nicely with the spice of the pepper and spices. Mr.Picky said these ones are way better and took many to work with him the next day.
Baked Southwest Chicken Flautas:
- 6-8 8″ tortillas
- olive oil spray or cooking spray
- 4 cups cooked chicken (thighs or breast), shredded
- 1/2 cup sour cream or greek yogurt
- 1/2 cup salsa
- 1/2 jalapeno or 1 serrano pepper, seeded and minced
- 2 cloves garlic, pressed or minced
- 1/2 cup corn
- 3 cups baby spinach, chopped
- 1-2 green onions, chopped
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp salt
- 1 cup mexican cheese blend (or half Colby jack and half cheddar)
Prepare a cookie sheet by lining with foil and lightly spraying with olive oil or cooking spray.
In a small saute pan combine jalapeno, corn, minced garlic, baby spinach, and 1 tbs olive oil. Saute until corn starts to brown and the spinach wilts. Set aside.
In a large bowl combine all of the remaining ingredients and the vegetables that have slightly cooled. Mix until evenly combined.
Using the tortillas cut them in half. Spoon about 2-3 Tablespoons of filling on the straight side of the tortilla.
Roll the tortilla tightly from the straight edge to the round edge. Place on the prepared cookie sheet seem side down. Lightly spray the tops of flautas with cooking spray or olive oil spray.
Bake at 400 degrees for about 10 minutes, flip and cook 5 minutes more until golden brown. Allow to cool for about 5 minutes before serving.
We served our flautus with refried beans and guacamole.
They reheated great in the oven at 350 degrees for about 10 minutes for a quick lunch the next day.