Baked Chicken and Spinach Flautas

Baked Chicken and Spinach Flautas

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

Baked flautas stuffed with seasoned, shredded chicken, spinach, and cheese are crispy, but don’t have the greasiness of fried versions. To shred poached chicken easily, put it into the bowl of a stand mixer fitted with the paddle attachment and mix on medium for 45 seconds. Store-bought rotisserie chicken can be substituted for the poached chicken to save time. You might also like Baked Buffalo Chicken Taquitos.

Author: Lauren Keating

Serves: 10

Ingredients

• 1 pound boneless, skinless Chicken Thighs (about 4)
• 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

Preparation

1. Preheat the oven to 450*F.
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. 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.
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. 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.

Nutrition Information

Calories: 181 Fat: 9 Carbohydrates: 6.3 Fiber: 1.2 Protein: 18.5

SOURCE:  http://www.healthy-delicious.com/baked-chicken-and-spinach-flautas/

Chicken Chilaquiles ala Martha Stewart

At Rachael Rydbeck's request... :)

Chicken Chilaquiles:

1 T olive oil

4 garlic cloves, chopped

1 can (28 oz) whole peeled tomatoes in puree (I always use diced tomatoes instead)

2 chipotle chiles in adobo sauce, from a small can, finely chopped (about 1 heaping teaspoon) plus 1 tablespoon adobo sauce (from same can).

Coarse salt

1 small roasted chicken/rotisserie chicken, skinned and shredded, about 4 cups

1/2 cup lightly packed cilantro leaves (I always use tons more), chopped, plus additional for garnish

Tortilla chips

Sour cream

Feta cheese

Corn Salsa:

It's just a bag of steamed corn, salsa or pico de gallo, and cilantro mixed together.  :)  Portions to your taste.

Directions:

1.  Combine oil and garlice in large saucepan.  Cook over medium heat, stirring occasionally, until the garlic is fragrant and sizzling, 1-2 min.

2.  Add the tomatoes, chipotles and adobo sauce, and 1 C water.  Bring to a boil, season with salt.  Reduce the heat and simmer rapidly until lightly thickened, 6-8 min.

3.  Add the chicken and cook, stirring, until hot, about 1 min.  Remove from heat and stir in cilantro.

4.  Spoon into bowls, top with sour cream, feta, and corn salsa.  Eat with chips.  :)

Seriously, one of the easiest dinners ever.  Start to finish 15 minutes, other than getting the chicken ready, which I always do ahead of time.  I felt stupid even typing those directions up.  ;)

Baked chicken and spinach flautas:

I cut mine in half because I was bringing them to a party:

These are awesome!

They are truly easy to do, and can be made even healthier by using low-fat cheese and whole wheat tortillas.

I would highly recommend going the rotisserie chicken route, as it seems to save on time, money, and energy.  One chicken makes a good double/triple batch, although I would X3 or X4 the spinach for sure.  

Spinach cooks down SO much that X3 is at least 3 bags, X4 is 4 bags, etc.  Love it.  :)

Go.  

Right now.

Make these.  

And don't skimp on any of the spices!  Just be sure to wash your hands after cutting those jalapenos! :)

Baked Chicken and Spinach Flautas

Yields 10 flautas
Prep Time: 15 minutes; Total Time: 45 minutes

Baked flautas stuffed with seasoned, shredded chicken, spinach, and cheese are crispy, but don’t have the greasiness of fried versions. 

To shred poached chicken easily, put it into the bowl of a stand mixer fitted with the paddle attachment and mix on medium for 45 seconds. Store-bought rotisserie chicken can be substituted for the poached chicken to save time. 

Ingredients

• 1 pound boneless, skinless Chicken Thighs (about 4)
• 16 ounces Beer
• 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 tablespoon Olive Oil, or cooking spray
• Salsa, for serving

Preparation

1. Preheat the oven to 450*F.
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. 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. 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. 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.

Each flauta has approx. 180 calories, 9 grams fat, 6 grams carbs, 1 gram fiber, 18 grams protein

Source:  http://healthy-delicious.com/2012/03/baked-chicken-and-spinach-flautas/