Baked Chicken and Spinach Flautas

AppetizersChickenMain CourseMexican
 

  Cinco de Mayo is this coming Saturday, so I thought I would share some Mexican inspired recipes this week. To those of you who celebrate Cinco de Mayo, I hope these delicious recipes will give you some ideas for your celebration!

  Flautas are one of my very favorite Mexican dishes. These ones are stuffed with seasoned chicken, spinach and monterey jack cheese. Best of all they are baked, not fried. They are sure to be a big hit as an appetizer or the main course.

Baked Chicken and Spinach Flautas
Makes 10 flautas

3 boneless, skinless Chicken breasts, cooked and shredded
1/2 cup chicken broth, divided
1 teaspoon chili powder
1 teaspoon garlic powder
3/4 teaspoon kosher salt
3/4 teaspoon paprika
3/4 teaspoon cumin
3 cups fresh baby spinach, chopped
8 ounces monterey jack cheese, shredded
10 taco-size flour tortillas
cooking spray
(Favorite Toppings: salsa, sour cream, guacamole)

DIRECTIONS:   Preheat oven to 425 degrees.

Place the cooked, shredded chicken in a large bowl. Pour 1/4 cup of chicken broth over the chicken and then sprinkle with the chili powder, garlic powder, salt, paprika and cumin. Mix well. Set aside.

In a medium skillet, heat the remaining 1/4 cup chicken broth over medium heat and then add the chopped spinach leaves. Cook 3-4 minutes or until spinach wilts. Remove from heat, and set aside.

Take one flour tortilla and spread about 1/4 cup of seasoned chicken down the middle. Sprinkle with monterey jack cheese and then top with 1 Tablespoon of spinach. Roll up. Place flauta seam-side down onto a baking sheet lined with foil. Repeat with remaining tortillas, chicken, cheese and spinach.

Once all flautas are rolled and on baking sheet, spray the tops of them with cooking spray. Bake for 12-15 minutes, or until golden-brown and crispy. Serve immediately with your favorite toppings!

 

 


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19 thoughts on “Baked Chicken and Spinach Flautas

  1. Really they are that easy to make?? I’m thinking it is time I tried to make some of those yummy looking tubes!!! They look so festive on that fun plate too:-)

  2. This is WONDERFUL, WONDERFUL WONDERFUL! I used rotisserie chicken to save time and corn tortillas because I am gluten intollerant. I am single and live alone;so, also put a few in the freezer prior to baking to “test” how they will taste as a “make ahead” freezer meal (aka leftovers..).

  3. we had these tonight. i loved them! SO good! my husband said they taste a lot like the chicken chimis…definitely less time-consuming and since their not fried, a healthier alternative. keeping that chimi recipe for special occasions and this one for when i’m craving the chimis but can’t afford the fried food. 😀 thanks!

  4. I love these, Holly. The fact that they have spinach and they aren’t fried is awesome since we can have our yummy mexican food and keep it kind of healthy:-)….would be yummy with lots of your pico on top!

  5. I found your blog today via Pinterest and printed a LOT of the recipes as they all look so good. Tonight for dinner, we fixed these chicken and spinach flautas which were excellent!! My husband, five-year-old son, and I all loved them. Looking forward to trying many more of your recipes. Thanks!

  6. Holly, how do you cook your chicken so that it has a good texture and enough flavor? It looks terrific! Thank you!

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