Baked Chicken and Spinach Flautas


Am I the only one who was craving flautas/taquitos after seeing this post on The Kitchn last week? They looked amazing!

We went through a phase a few years ago where we loved the frozen ones, but now they kind of weird me out so it’s been forever since I’ve had them. I’ve actually been meaning to experiment with a baked version for a while, but I never got around to it. When I saw their post though, I immediately changed my dinner plans. (Luckily I was already planning to make enchiladas, so it wasn’t that big of a switch and I had everything I needed). Of course, I had to put my own healthy spin on them….

You guys, these are so good. SO. GOOD. They’re really well seasoned (not spicy at all, but definitely not bland either) and baking them at a high temperatures leaves them nice and crispy without any greasiness. I even managed to sneak some vegetables into them. You should make them ASAP.

I was worried that the flautas wouldn’t be filling enough on their own, so I served them with some refried beans. They ended up not really needing the beans, but it was a nice tough to round out the meal.

We also mixed up some margaritas with Jose Cuervo Light Margarita Mix . We found it at the Christmas Tree Shop a few weeks ago and are tempted to go back and buy a few more bottles to save for the summer. It’s zero calories and totally delicious. Actually, I want to repeat this entire dinner again, right down to the last detail.

 

4.8 from 5 reviews
Baked Chicken and Spinach Flautas
 
Prep time
Cook time
Total time
 
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:
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

 

Comments

  1. I used to love the frozen ones too. Before I cared about sodium and additives and the like. Making your own is much better!

  2. These look amazing, Lauren! Looking forward to making them soon!

  3. I don’t think I have ever actually had a flauta before! But I love the spinach and cheese combo. And of course the Margarita.

  4. This made me hungry. I love it spicy. =) Yummy!

  5. Wow these look delicious! I haven’t had anything like this in years and I’m dying for that crunch from the outside tortillas and the yummy gooey chicken, spinach and cheese on the inside. I love the addition of beer, it’s got to give it a great flavor.

  6. Yum! I missed these on the Kitchn, thanks for posting them! they look fantastic and like something my family would totally enjoy!

  7. I’ve never thought to make something like this, though I make enchiladas all the time. Thanks for the suggestion–looks delicious!

  8. I have always loved these, but the frozen ones are quite greasy. Love your baked version, will try this soon!

  9. Yum – what a great recipe to change up the add-ins each time!

  10. What a fantastic recipe and mouth water photos. I have to try these out for dinner this week!

  11. These look really quite good – I had never figured out how to make them at home before. Think they would work as well with corn tortillas?

    • I think they would, but I always have trouble with corn tortillas cracking as I roll them. If you try it with the corn ones, try warming the them a little bit to make them easier to work with.

  12. Delicious! So going to try these!

  13. Delicious! Found this on foodgawker and made it tonight – it was a hit with the whole family! I added a sprinkle of chopped fresh cilantro before I rolled them… so good! Thank you for this idea!

  14. These look simply mouth-watering! Yum! And I bet if you added a few black beans to the mix, the fiber content would go up a bit. It’d be an interesting twist on something that already looks nutritiously delightful.

  15. I made them. OMG so good..

  16. I have them cooking in the oven right now…I am so excited to try them!! :) Smells good!

  17. Hi,
    I just voted for your pasta recipe & would love to have the recipe as well. Was unable to view it on the link, only vote for it. Anxious to try your flauta recipe as well

  18. I’m wondering why you use chicken thighs instead of breast? Does it keep it from being dry because of the dark meat? I am going to make these this weekend! Thanks for the recipe!

    • Personal preference, really. I think thighs have more flavor than breast, plus they’re cheaper. They might be a little drier if you use breast (I don’t know, since I haven’t made them that way), but I’m sure they’d still be tasty!

      • Yes, the breast does get dry but I add chicken broth along with sauteed onions , tomatoes and a little of tomato sauce to add color and it gives it more flavor to prevent the dryness.

        • That sounds great! I was also considering adding a little green enchilada sauce to the chicken mix, which might give it a nice flavor and have the same effect.

  19. This recipe looks delicious and would love to try it, but can I substitute something else for the beer?

  20. I have always made the flautas with different combinations but of course the fried ones. This looks healthy & yummy gonna have to try to make them really soon.

  21. These look so yummy! Do you think they’d freeze well? I’m finding myself getting take-out too often after work, so I’m looking for recipes I can make about once a month a freeze :)

    • I haven’t tried, but I don’t see why they wouldn’t freeze well. I’d probably freeze them unbaked (I think they’d crisp up better after being frozen if the oil is brushed on immediately prior to baking… but don’t hold me to that! ;))

  22. Karen Eggleston says:

    Just wanted u to know I voted since I was “stealing” this recipe.

  23. I can’t wait to try them they look delicious! The only thing I will change is I’m going to wash them down with a SKINNYGIRL MARGARITA!! Still low in calories!

  24. Tiffany D says:

    Do you find queso quesadilla at a “regular” grocery store or a specialty store?

    • You can find it usually at any grocery store or Walmart (even the horrible ones around here that don’t always carry green onions or ricotta, wth?!?!?!). It is usually in the refrigerated random “Spanish” section (somewhere around the sausage normally), not in the cheese area (unless youre in a specialty store, then its with the cheese), it is white & round, it sometimes has a reddish enchilada type sauce on it in the vacuum packaging. If thats all you can find that would probably be fine in this recipe too.

  25. Ive been craving flautas recently too and been meaning to look for a baked version, thank you. I had to laugh at the comment about loving them & being weirded out by them, Im exactly the same way now. I also love the “light” or “skinny” margaritas, I think they taste so much better, the lime tastes like a chemical the next time you have a regular one. The Jose Light is the best bottled one Ive found. Thanks again, and for adding spinach!

  26. My hubby and I are making these as we speak. Added the black beans for fiber as someone suggested. Also making some quacamole as a dipper. Thanks for the recipe. Wish I could have a margarita!

  27. I love flautas! Definitely going to try these.

  28. what kind of beer do you use?

    • Whatever’s in the fridge. ;) Yuengling or Newcastle is good, but even something like Miller Lite works. Its just adds an extra dimension of flavor to the chicken.

  29. Rachel Miller says:

    Found your link on pinterest and made these tonight! So delish and the hubby loved them too!

  30. Kristina says:

    These were great! I just got done making them and eating them :) My boyfriend loved them too which is a plus. I made a ton of extra chicken though so I could have leftovers and he can take some to work. I also used whole wheat tortillas for a little extra healthiness! YUM

    Wish I had some of that light margarita mix around it looks really good too.

  31. I made these last night and they were delicious. Even my picky five year old loved them. I also added roma tomato and one sweet pepper to the spinach mix.

  32. Wow. This is my first visit to your blog and I’m hooked! These look amazing & I have all the fixings on hand so may try them out tomorrow. Thanks for the inspiration!

  33. I’ll be making these tomorrow!
    And voting= DONE!!

    ps- you’re winning :-)

  34. I had to come tell you how delicious your recipe was! I found it on Pinterest. My kids loved it (I’m lucky they actually like spinach). I subbed the beer for chicken broth and used chicken breast because that’s what I had on hand and it still turned out great! Thank you for sharing!

  35. I made these flautas a few days ago and they were absolutely delicious!!

  36. These were absolutely delicious. I even forgot to put the spices on the chicken and instead just put them on top of the wrapped tortillas at the end, and they were still amazing. I can’t wait to eat leftovers tomorrow!

  37. We don’t drink alcohol. What would you suggest for replacing the beer?

  38. I cannot wait to try this recipe; it looks delicious and easy to make…thank you for sharing :)

  39. These are AMAZING!! My 2 and 5 year olds loved them. I had some leftover quinoa from lunch that I put in it and my quinoa-loathing husband was none the wiser.

  40. I made a cheats version of these last night. I used light mozzerella cheese, and just wilted the spinach in a tiny bit of water. I stripped the breasts off a roast chicken I bought at the supermarket and tossed it in a couple of the spices that I had. My son is super fussy and he ate 1 and a half of them and didn’t complain so thank you for the great idea. The only problem with my cheats version was that they were a bit dry, so next time I will stick to the recipe and try it that way. I’ve made so many things for him and gone to so much effort with recipes that he hasn’t eaten, so anything that requires little effort & is quick is perfect for me.

  41. You should try using organic canola oil instead of olive. At such a high temp the nutritional value for the olive oil goes down. Save it for cooking under 400 degrees.

  42. Julie Prohaska says:

    made this tonight, delicious, used rot. chicken breast, 1/4 c. chicken stock, the rest the same, then made a dip with 1/2 c. light sour cream, 1/2 c. light mayonnaise, 2 T. toco seasoning, yummy… and salsa too.

  43. Wow! I made these tonight and they were amazing, like eating out. My man gave very high praise, and even took another one with him to work. Thank you so much for the recipe!

  44. Christine Hagerman says:

    This is probably a rookie question, but since I’m a rookie I’ll ask anyway! Do I have to cook the chicken before putting it in the saute pan with the beer?

  45. MissBingie says:

    These look amazing! Can’t wait to try them. I love the chicken/spinach/cheese combo. Thanks for sharing!

  46. txsgrbny says:

    Found these on pinterest. Made these last night and they were delicious! A little heavy on the cumin, though. Might cut the spices in half next time. Mixed the chicken and spices with refried beans – yum! Used the ready-to-cook flour tortillas- they taste better than the other kind.

  47. leetlruq says:

    its gonna be yummy….

  48. Tammy Whitesell says:

    Made these last night and they were a hit with the family. Loved the taste and knowing that they weren’t fried. Thanks for sharing!!

  49. I made these tonight with what I had on hand. Instead of spinach I used black beans and added a little green enchilada sauce to moisten the chicken. It was delicious – loved how crispy they got with no oil! Thanks for the recipe.

  50. These were awesome! I only had enough spinach to make 5, but I’ll make more for next time, maybe I used too much? Also, I only needed 10 min. in the oven for crisping. So tasty though!

  51. Just finished making these and they’re all gone. Two recipes in a row that have been a big hit.

  52. Loved the receipe and the fact that its baked sounds even more intereting.One question though. I am a vegetarian. So, Intead of chicken if I use Tofu, should I boil it the same way as the chicken does? I mean in bear?

  53. Recipe look great but what kind of beer do you suggest using?

  54. These look amazing! So glad you went the flour tortilla route — it annoyed me that The Kitchn called what were actually taquitos (made with corn tortillas) flautas. I would love to try these baked versions immediately.

  55. WOW. This is my new favorite meal. It’s restaurant good! I did a couple things differently. 1. I put the raw chicken breasts in the crock pot with a tub of salsa on low for 3.5 hours. Then I shredded the chicken and used the leftover salsa in the crockpot to saute the veggies. 2. I used chard instead of spinach, just because that’s what I had. Came out DELICIOUS! Thank you so much.

  56. Cynthia says:

    This is such a versatile recipe. I made it with chicken, black beans, corn and cheese. It was like a southwest flauta. I served it with light sour cream and salsa. It was awesome. I appreciate everyones ideas and suggestions.
    This is a great recipe.

  57. What would you substitute if you don’t want to use the beer?

  58. Awesome. I used wine instead of beer because that is what I had. It was delicious. Might use smaller tortillas next time because these were very big.

  59. Gillian says:

    Found this recipe through pinterest and made it tonight–so delicious! Two thumbs up.

  60. Newbie here, do I apologize if the answer to my question is obvious. If I’m using a rotisserie chicken I just bought from the store, do I skip the step where you cook the chicken in the water and beer?

  61. A plain 9 inch tortilla has almost 190 calories. These aren’t healthy at all.

    • Calories will vary by brand, but also remember that each flauta only uses half a tortilla.

    • Kristen Frame says:

      There are several brands of tortilla’s on the market now which are low carb and low calorie, especially good for diabetics.
      They come in large and small sizes, with whole grain, and without. I can find them in mainstream grocery stores in the chilled cheese section in zippered baggies. They are about $3.00 a package, not a specialty item.
      I facilitate a nutrition and diabetes self-management class for low income families who do not like “diabetic” food. They liked these.

  62. Anybody made a big batch to put in the freezer?? Wondering if it would work!
    K

  63. These look great! Have you tried with wheat or low carb tortillas?

  64. Dori m. says:

    Love the light cuervo mix. Def gonna try the flautas.looks yum!

  65. Cassandra says:

    Has anyone made this ahead of time? Any tips on doing them the night before?

  66. Jessica says:

    Tonight I’m trying this the quick way. I’m a busy mom so my easy way to make shredded chicken tacos is usually to stick for frozen chicken breasts in a crockpot with one can chicken broth & one package of taco seasoning :-) maybe a little added butter for some scrumptiousness. That way when he evening comes and it’s time to get dinner ready, the chickens’ already cooked. all i have to do is put the meal together and bake :-) hopefully it turns out just as good or close enough to yours!

  67. Mary-Liz says:

    Tried these tonight as a vehicle for home made guacamole. To make these even easier and to further reduce the calories and fat count per flatua try the following modifications. *Note this recipe makes 8 flatuas…I find 4 per portion is good enough so this makes 2 portions.

    4 whole wheat tortillas
    2 links alfresco buffalo chix sausage sliced and diced.
    .5 cup canned corn
    10 grape tomatoes halved
    3 green onions chopped
    .5 cup shredded cheddar
    .3 cup fat free feta

    brown the diced sausage approx 3 minutes on medium high heat add corn, tomatoes, and scallions, brown 3-4 more minutes. once your mixture is browned assemble and bake flatuas as instructed above.

    NOT including guacamole for dipping the nutrional values for each individual flatua is;

    Calories: 149.5 Fat: 4.5 Carb: 16.8 Protein 10.8
    With 2 table spoons guac (for dipping) you can add
    Cal: 85 Fat: 8 Carb: 5 Protein: 1

    I also served these with black beans heated on the stove with .5 cup salsa mixed in.

    great idea and really easy to personalize and modify.

  68. I loved these! I am so happy to have a healthy recipe for flautas! Thank you – they were delicious.

  69. Have you tried to freeze any of these? Trying to plan meals for the freezer and these look delish and would like to make a big batch, but only if they freeze well. If no one has feedback (I confess I didn’t read all of the reviews) on it working I might experiment. Thanks!

    • Lindzeeloohoo says:

      I made these last night and instead of freezing the whole flauta, I just mixed all the spinach, cheese and chicken and then put it in a gallon size ziploc- squished flat for easier thawing. That way when I want to make them again I just have to put them in the tortillas and bake and they will taste fresh.

  70. Jenn Vaughn says:

    This was our dinner tonight. VERY tasty!! Thank you for sharing!

  71. Thank you!

  72. Mmm.. so much healthier than my fried version. And it looks amazing! Thanks!

  73. I’ve been craving flautas/taquitos all week. Now I get to make them YUM.

  74. Loved these! Definitely restaurant quality. I used smaller tortillas and ended up with 18 total flautas….but I ran out of spinach mixture half-way through. I just used extra cheese for the rest. :) I’ll be making these again!

  75. Thank you for sharing this. I enjoyed making them and knowing they would be healthier for me and my family. They loved them. This recipe is great as is. Love all the suggestions for flavor changes but it is tasty as it is. Going to definitely add this to my kitchen! :)

  76. Can you use wheat tortillas

  77. I put feta in half of them instead of shredded cheese. Oh my goodness gracious they were good!

  78. Comment

  79. Have you thought of using grapeseed oil instead of olive or spray oil? Grapeseed or coconut oil is stable at high heat where as olive is not, turning into those rancid bad fats you do not want if going for healthy here.

    • Lauren Keating says:

      I wouldn’t use coconut oil because of the flavor, but grapeseed oil is very neutral and would be fine.

      I’ve seen a lot of conflicting information about the nutritional effects of heating olive oil, but the smoke point is well above the temperature that these are cooked at so I think you’d be fine either way.

  80. Does the beer do anything besides add flavor? I’ve always wondered.

  81. these were okay. certainly not worth the hour to make them, though…save your time. make an entree’ salad instead.

  82. Alexis Roberts says:

    I made them and everyone loved them. I felt they were super easy to make. I will make them again

  83. They look mighty tasty. Some pretty legalistic, rigid and rude comments here. I’d find somewhere else to share my recipes. First and last trip to this site, but thanks for the recipe. Definitely will be trying it. Oh – and lighten up people. It’ll lower your blood pressure more than the fight over whether you should use grape seed or olive oil or whether the feta will ruin your body.

    • As the author or this blog, it makes me kind of upset that you won’t visit again just because of things that commenters have said. I leave everything up because I don’t believe in censorship and its an interesting conversation, but I don’t think I’ve personally said anything that would offend anyone and I hope that the recipes I share make people want to come back for more.

      I’m also confused about your comment about finding a different place to share your recipes. All of the ones posted here are mine; there’s no option for readers to post their own?

  84. A note on the temperature.. I almost burned these at 450 degrees, I would say to try 350 and up the temp if they don’t cook in the ten minuted.

  85. My family loved these! It’s hard to find something we all like. Thank you! Can I freeze these?

  86. These look delicious – I am always looking for healthier Mexican recipes. Thanks for sharing!!

  87. Amanda Turner says:

    If I have frozen spinach will it work in place of fresh or will it just be soggy and nasty? What do you think?

    • Lauren Keating says:

      I haven’t tried them with frozen spinach, but I think it would be fine as long as you thaw it and swqueeze as much of the water from it as you can before putting it in the filling.

  88. My daughter doesn’t care for spinach so left it out. She then added cilantro. Sooo good. Thanks for sharing the recipe.

  89. I am trying this tonight. I found this link through pinterest and also found another one pretty much verbatim on rvgourmet. Sad she copied yours at all, especially without as much as a link. Sorry so many downers on here. Thanks for the recipe.

  90. These look AMAZING!!!
    My boyfriend isn’t much a spinach guy, but I am going to try these and see what he thinks. I love the spices that are added. I am hoping he will put down the hot sauce for once. It drives crazy lol. They look like they have lots of flavour. I love that recipes like this are so easy to add to or take away something!

    Does this recipe yield about 18, like the post your read?

  91. I am doing weight watchers(older program), and wondering if you know how much fiber might be one of these.

  92. Today, I went to the beach with my children. I found a sea shell and gave it to my 4 year old daughter
    and said “You can hear the ocean if you put this to your ear.” She put
    the shell to her ear and screamed. There was a hermit crab inside and
    it pinched her ear. She never wants to go back! LoL I know this is entirely off topic but I
    had to tell someone!

  93. These were easy and great-tasting. A great way to get more spinach into your diet, and I made them on whole-wheat tortillas.

  94. Can I use corn tortillas ? Or will they not bake up the same way ? Thanks =)

    • Corn tortillas work but are a little finicky because they have a tendency to crack. Warming them first helps a lot. I also find that homemade tortillas (some grocery stores have them in the baking dept) and Mission ultra thin corn tortillas are easiest to work with and have a more delicate flavor.

  95. Corn tortillas work but are a little finicky because they have a tendency to crack. Warming them first helps a lot. I also find that homemade tortillas (some grocery stores have them in the baking dept) and Mission ultra thin corn tortillas are easiest to work with and have a more delicate flavor.

  96. great thank you =)

  97. I made these for supper but with a slight variation. I’m not a fan of spinach so I excluded it. Use cooked cut up chicken, warmed it in a skillet with a 1/4 cup of the broth, the spices and 3 tablespoons of salsa. I served them with sour cream…. Kids lived them!

  98. I just made these but skipped the first step and used a rotissre chicken-shredded. Then I sauteed onion in with the spinach mixture. They came out SO good! Me and my family of 3 ate them all at once. I would totally make them again. Thanks for the recipe!

  99. I just made these but skipped the first step and used a rotisserie chicken-shredded. Then I sauteed onion in with the spinach mixture. They came out SO good! Me and my family of 3 ate them all at once. I would totally make them again. Thanks for the recipe!

  100. Made them once, that will be it! 10 min. is not long enough to poach chicken so it will shred. Please tell me how you keep everything from falling out when you roll from the long side to the short. 2 hours to get these completed. I’m sorry to say but this was an epic fail.

  101. I made these last night and they were a hit! Thank you! I did add some refried beans to the flauta and thought it helped bind them while baking. I will make again.

  102. Fiber content?

    • Click the L on the nutrition information panel and it will expand to show a detailed breakdown of everything.

  103. Just wanted to let you know that we made these a few weeks ago with some left over chicken that we cooked in the smoker. They were delicious – the smoky chicken really added to the dish. This recipe is going into the rotation. :-)

    • Lauren Keating says:

      smoked chicken sounds divine in these! I can’t wait until it’s warm enough to bring our smoker out!

  104. I made this tonight. SO GOOD!!! I kept looking at the pan because I wanted more but had to control myself. My 6 year old ate four – said he loved them. The seasoning is awesome. I may need to have a Mexican themed party soon….

  105. Made these tonight… delicious! Thank you for this recipe. This is something you could definitely make for company!

  106. I made these yesterday…yummyyyy! I topped them with lettuce, tomatoe and a sauce made of sour cream, jalapeño and onions…

  107. Flautas are the best! I can’t wait to try your version – I like the freeze them and give them to the boyfriend when he’s away for school – he loves them!

  108. Krista says:

    I’m making these now but have changed it up in the name of time & available resources! I’m using store bought rotisserie chicken and have added dry cilantro, dried onion, fresh lime juice in the cooking process & using frozen spinach instead of fresh. I’ve cooked it in beer (Mich Golden Light)until pretty much all of the liquid has evaporated. I’m also using Monteray Jack cheese. Adding Pico & sour cream for variety when they come out. As sides I’m making Zataran’s black beans & rice and refried beans. Looking forward to the outcome…smells good so far!

  109. What a great idea to cut the tortillas!! The tortillas always have the bulk of the calories when I make these at home and I never could figure it out lol. Thanks!!

  110. WOW super yummy! Love the spicey kick of it all! would deff. do again and again :)

  111. Hillary says:

    I was just wondering how many servings this recipe made? The recipe says 181 cal, 9 g fat, 10 g carbs, and 14 g protein, but does not state the serving size to yield these numbers.

    • Lauren @ HealthyDelish says:

      Whoops, that information must have gotten lost somewhere. It was there at one point! Serving size is one flauta and the recipe makes 10. I find that two flautas with a side of beans makes a great dinner.

  112. Have you put them in the freezer for later?

    • Lauren @ HealthyDelish says:

      I haven’t tried personally, but I know that some other people have frozen them with good results!

  113. Jennifer Cowden says:

    I just made these for dinner tonight & they smell DELISH! My only other comment is that instead of burrito sized FLOUR tortillas..I used 96% fat free whole wheat medium sized (soft taco) tortillas. I am curious to know what my calorie intake would be after making an (in my opinion) even healthier version?

  114. Courtney @trojan5150 says:

    This is great!! I don’t buy the frozen ones…they weird me out too!! I’ve been making mine with shredded chicken breast, seasoned with garlic salt and onion powder and then fried with a corn tortilla. I’ve thought of the possibility of baking them but wasn’t sure how long to bake them. I’m so excited to try this recipe!! Thank you!

  115. I just made these and they’re in the oven cooking right now. They smell delicious! The only thing, I used corn tortillas and they kept breaking as I rolled them. If you chose to use the same, try heating them first. If not, they’ll just fall apart :(

  116. Alice Choi says:

    These look great .. going to try to make these this weekend! yum!

  117. I made these using chicken breasts rather than thighs and they were amazing. We devoured them all, and it was requested that I make them again this week!

  118. Lynette Young says:

    Will be put’n work in on these here tonight :)

  119. Kirsten Tyrrel says:

    This is what we’re having for dinner tonight! MMM..what’s in your oven?

  120. Victoria says:

    Making them right now.. Using chicken breast I hope there not to dry but all I had in the freezer also using caned spinach not fresh.. That’s what happens when you send your husband to the store.. I live in NM close to the Mexican border so quesadilla cheese is always on hand.. Yummy can’t wait…

  121. Pamela Hubbard says:

    Made this today for the family’s Sunday night dinner. I used the smaller fajitas in the 20 pack and only had 5 left! I added half a can of black beans (drained and rinsed) and half a small can of corn, also drained and rinsed. The family has decided this will be another repeat recipe. Thanks!

  122. OMG these are amazing, easy to make and delicious. Family said we want these AGAIN! Used the chicken stock instead of beer, added more spinach, and rolled mixture in jalapeno cheese wraps. YUMMY!

  123. These were so easy and really really good!! My picky sister in law loved them!!

  124. I made these tonight!! Yummy!! I couldn’t get the roll right, though, so I turned them into quesadillas. It was less cooking time in the oven, but still oh so good! I slapped some salsa, sour cream and avacado slices on them, and MMMMmmmmm!

  125. is one really a serving??

  126. These were absolutely perfectly delicious!! Wouldn’t change a thing!

  127. These look so good and I want to make them for supper this week. The only question I had was about the serving size. We are a family of five. (I have 3 sons : ) ) The recipe says it serves 10. Is that as a meal serving or as a supper serving? Should I double the recipe?

    • hahaha…..i meant is that as a meal serving or an appetizer sized serving….. ; P

    • Lauren @ HealthyDelish says:

      It makes 10 in total. I personally eat 2 as a serving, but my husband likes more. With 3 sons I would recommend doubling it.

  128. Abby, Big City Dreams says:

    This recipe is great! I love getting the flautas at Chevy’s but these are better and way healtier without all the extra grease! I adapted the recipe a little and just featured it on my blog, http://bigcitydreamsbyabby.blogspot.com/ I’d love it it you checked it out!

  129. Oh man those look fantastic! Maybe Saturday night! Thanks for sending.

  130. WitchyWomas23 says:

    I have made these 3x now. The whole family loves them. I used whole wheat tortillas last night and just as good, just a little less taste from the filling because the WW tortilla is a stronger taste. LOVE them. Takes a bit of time to prepare, next time I will try to make the fillings in the morning and then the evening won’t take so long. Served with Light Pinto Refried Beans and salsa to dip them in

  131. This says calories is 181. Is that for one flauta or a serving of them. Also what is a serving size? Is it one flauta?

    • That’s the information for one flauta (they’re pretty big. Two is more than enough for me as a meal if I have a side dish to go with them)

  132. Tiffany O. says:

    I have to admit. I found your blog because of your vitamix giveaway but so happy I came across it. I now have you bookmarked and will be spending most of my day tomorrow looking over your recipes and sharing. The photos taken are great and I love your descriptions and easy to understand directions! Thank you.

  133. Brooke H says:

    These were awesome! Make sure to fold the ends like a burrito, that helps prevent the ends from burning. I attempted to make them with whole wheat tortillas but they are too dry and crack when u roll. Use the flours tortillas. My kids loved them and they have spinach hidden inside!

  134. I just stumbled across your recipe when I was looking for something with tortillas, chicken, and spinach. I didn’t have jalapenos, and I didn’t use the chicken broth, but they worked. My family love these tonight! Thank you.

  135. Could you do the chicken in the crock pot ahead of time? I usually throw chicken breasts and/or thighs in the crock pot and cover with broth and cook on high for 4-5 hours. Would it work covering the chicken with the beer and water? By the way….BRILLIANT cutting the tortillas in half.

  136. Yup, the crock pot would work just fine!

    And thanks – it didn’t make sense to me to have so much tortilla…. it’s really all about the filling anyway. Half a tortilla worked perfectly (and meant I could eat more ;))

  137. I made these today and we just finished! Used 5 chicken breasts in the crock pot with 1 bottle of beer and only 1 cup of water on high for 2 hours. Worked out great! I put fat free refried beans and salsa on side. Everyone from age 3 to 43 loved it!

  138. Jean kowal says:

    It is flavorful I added grilled red peppers and onion. The tortillas are crispy and light. The chicken is tender and juicey I will simmer chicken thighs in beer again I love the result.

  139. Snap! Trying these tonight

  140. Lori Reyes says:

    Can I use, chicken breast? I don’t like chicken thighs because their slimy.

  141. Cammy Elder says:

    Does anyone know the nutrition fact for this?

  142. Trying these tonight! I’m using thighs and breasts. I usually mix them because I prefer the breasts and my husband prefers thighs since he finds them juicier. I’ve made many recipes with just shredded breasts, Lori, and I find they come out great! Some people just think the breast tastes dry.

  143. I used a rotisserie chix and mixed the meat with some of the juice from the tray. So very good and healthy. We used salsa for a dip.

  144. Cammy Elder says:

    Never mind I found it at the bottom. :)

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