Baked Chicken Flautas Recipe

Name: Baked Chicken Flautas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound boneless, skinless Chicken (I use the Thighs); 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; Read more at http://myfridgefood.com/recipes/entree-chicken/baked-chicken-flautas/#S94V6yfx0PyTVkyr.99

Servings: persons

1 pound boneless, skinless Chicken (I use the Thighs)
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
Read more at http://myfridgefood.com/recipes/entree-chicken/baked-chicken-flautas/#S94V6yfx0PyTVkyr.99

1
1- Preheat the oven to 450*F.
2
2- 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.
3
3- Pour out all but 1/4 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.
4
4- 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.
5
5- 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.
6
Read more at http://myfridgefood.com/recipes/entree-chicken/baked-chicken-flautas/#S94V6yfx0PyTVkyr.99

847

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound boneless, skinless Chicken (I use the Thighs), 16 ounces Beer (or chicken broth), 2 cups Water, 1 teaspoon Paprika, and more.

Yes, Baked Chicken Flautas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Chicken Flautas

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