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
(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!