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.
Baked Chicken and Spinach Flautas
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 Buffalo Chicken Taquitos
- 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 soft cheese like Monterey jack, shredded
- 1 teaspoon 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.