Baked Chicken and Spinach Flautas

DmentD
  • 5-6 boneless & skinless chicken thighs
  • 16 OZ beer
  • 2 TSP paprika
  • 2 TSP salt
  • 2 TSP garlic powder
  • 2 TSP ground cumin
  • 2 TSP chili powder
  • 3 C fresh baby spinach
  • 20 SM flour tortilla
  • 12 OZ cheese (shredded)
  • Olive oil

Oven: 425°

  1. Put the chicken in a deep sided saute pan and cover with the beer.
  2. Bring to a boil, cover, then reduce the heat and simmer for 10 minutes.
  3. Remove the chicken from the liquid and shred it.
  4. Mix together the chicken and seasonings.
  5. Pour out all but ¼ C of the cooking liquid.
  6. Add the spinach and cook over low heat for 2-3 minutes or until the spinach is wilted. Drain thoroughly.
  7. Spoon spinach onto tortillas, then chicken, then top with cheese. Roll the tortilla up. Place seam-side down on a foil lined baking sheet.
  8. Repeat with remaining tortillas.
  9. Brush the flautas lightly with olive oil.
  10. Bake for 10 minutes, turn over and bake for another 10 minutes or until crispy.

Yields 20 flautas.