This is a great dish, whether you like spinach or not. Both Mr.Picky and my 4-year-old love these flautas, spinach and all. The filling can easily made a day or two ahead and then roll and bake before you are ready to eat.
I usually just eat mine with sour cream or plain. On this night this picture was taken we had nacho cheese and homemade refried beans to dip along with tortilla chips for dinner. I know not so healthy but we all need a little bit of yummy in our lives.
The following link is the original post I retrieved this recipe from healthy-delicious.com
Chicken and Spinach Flautas:
- 1 pound boneless, skinless Chicken Thighs (about 4), I used some shredded rotisserie chicken once
- 16 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 Flour Tortillas (9 inches)
- 6 ounces Queso Quesadilla or other melting cheese, shredded
- 1 teaspoon Olive Oil, or cooking spray
- Salsa, for serving
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.
*If using shredded cooked chicken, just add a 1/4 cup of canned chicken broth for your liquid