Rolled Chicken and Spinach Flautas: Baked

Wednesday, May 8, 2013

This is a recipe I make pretty regularly. Being from New Mexico I love mexican food but it is ridiculously bad for you. One day while going through recipe after recipe looking for a good recipe for flautas that wouldn't send us into cardiac arrest the moment we finished dinner we decided to invent our own....and bake it :) Oh, and of course sneak in green leafy veggies. I, personally do not think these are spicy and my three year old gobbles them up, but if you are not into spicy foods at all try using only half of the jalapeno or when choosing your jalapeno pick one with a rounded end and clean all the seeds out.


Servings: 4
Calories: 177
Total Fat: 7 g
Cholesterol: 43 mg
Sodium: 685 mg
Potassium: 56 mg
Total Carbs: 21 g
Protein: 28 g

Contains Vitamin A, Calcium, Iron and Vitamin C


1/2 lb Boneless Skinless Chicken Breast (about 2) 
8 oz Light Beer (or chicken broth)
1 cp Water
1 tps Paprika 
1 tps Kosher salt
1 tps Garlic powder
1 tps Ground cumin
1 tps Chili Powder
1 Jalapeno, seeded and minced
1 1/2 cp Spinach
4 burrito sized Wheat Tortillas 
1 tps Olive Oil 


1) Preheat oven to 450
2) Put the chicken breasts in a deep sided saute pan and cover with beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it...(have your hubby shred it) Mix together seasoning and chicken.
3) Pour out all but 1/4 cp of the water/beer liquid. Add the jalapeno and spinach and cook over low heat for 2-3 minutes, or until spinach is wilted.
4) Cut the tortillas in half. Spoon 1-1.5 tbs of the mixture along the long edge of the tortilla. Repeat with spinach/ jalapeno mixture. Roll tortilla up and place, seam side down on an oiled baking sheet. Repeat with remaining tortillas.
5) Brush the flautas with olive oil and bake for 10 minutes. Turn flautas over and bake an additional 10 minutes, or until crispy. Serve with home made salsa, cheese, sour cream or refried beans.


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