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Name: Baked Chicken and Spinach Flautas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Tex-Mex
Ingredients: 1 pound chicken thighs boneless, skinless; 16 ounces beer or chicken broth; 1 teaspoon Paprika; 1 teaspoon Kosher Salt; 1 teaspoon Garlic powder; 1 teaspoon Ground cumin; 1 teaspoon Chili powder; 1 Jalapeno peppers minced; 3 cups Baby spinach chopped; 5 9 inch Flour tortillas; 1 tablespoon Olive oil or cooking spray; salsa for serving

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INGREDIENTS

1 pound chicken thighs ; boneless, skinless
16 ounces beer ; or chicken broth
1 teaspoon Paprika
1 teaspoon Kosher Salt
1 teaspoon Garlic powder
1 teaspoon Ground cumin
1 teaspoon Chili powder
1 Jalapeno peppers ; minced
3 cups Baby spinach ; chopped
5 9 inch Flour tortillas
1 tablespoon Olive oil ; or cooking spray
salsa ; for serving

Servings

INSTRUCTIONS

Preheat the oven to 450*F.

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.

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.

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.

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

NOTES

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Baked Chicken and Spinach Flautas

1 pound chicken thighs boneless, skinless
16 ounces beer or chicken broth
1 teaspoon Paprika
1 teaspoon Kosher Salt
1 teaspoon Garlic powder
1 teaspoon Ground cumin
1 teaspoon Chili powder
1 Jalapeno peppers minced
3 cups Baby spinach chopped
5 9 inch Flour tortillas
1 tablespoon Olive oil or cooking spray
 salsa for serving

Preheat the oven to 450*F.
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.
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.
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.
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

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Nutrition

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Serving Size: 1 Serving (260g)
Recipe Makes: 4 Servings

Calories: 322
Calories from Fat: 178 (55%)

Amt Per Serving		% DV

	Total Fat 19.7g	26 %
	Saturated Fat 5.3g	27 %
	Monounsaturated Fat 8.9g
	Polyunsanturated Fat 4.3g
Cholesterol 95.3mg		29 %
Sodium 695.7mg		24 %
Potassium 450.9mg		12 %
Total Carbohydrate 7.1g		2 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 5.6g
Protein 21.4g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 322

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