Baked Chicken and Spinach Taquitos

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The ultra-crispy chicken taquitos are baked instead of fried, so they have fewer calories AND are easier to make than traditional versions. This recipe is a crowd favorite and has been pinned over a million times!

Baked Chicken and Spinach Flautas // @HealthyDelish

You guys, these baked taquitos 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 temperature 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 touch to round out the meal.

Taquitos? Flautas? What are these things called?

Taquitos and Flautas are deep fried tortillas wrapped around savory fillings. Traditionally, taquitos are made with corn tortillas, while flautas are made with flour tortillas.

Since I used flour tortillas in this recipes, these are technically baked chicken flautas. However, the two works are often used interchangably and most people simply refer to both versions as taquitos.

Whatever you call them, they’re delicious!

Baked Chicken and Spinach Flautas // @HealthyDelish

The secrets to making healthier taquitos:

I use a few tricks to keeping these delicious flautas on the lighter side.

  • Bake instead of fry. Baking these taquitos uses less oil than frying, cutting both calories and fat. You can be them in a regular oven, like I did when I started making them, or in an air fryer.
  • Cut the tortillas in half. Cutting the tortillas in half before you roll the filling up helps cut way back on calories and carbs! You’ll never miss that other half. Be sure to watch the video to see my rolling technique.
  • Poach the chicken. You can make these flautas with chicken breasts or thighs. Whichever you use, poaching them will keep them extra juicy, for that perfect soft and creamy flauta filling.

What to serve with chicken taquitos:

I love serving these chicken taquitos with Mexican rice or refried beans. They’re also great served on the side of a steamy bowl of tortilla soup.

More baked taquito ideas:

If you love baked taquitos, be sure to also try my:

You’ll also love my collection of healthy Mexican food recipes.

Baked Chicken and Spinach Flautas // @HealthyDelish
Baked Chicken and Spinach Taquitos 1

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 Baked Buffalo Chicken Taquitos
4.58 from 38 votes
Print Pin Rate
Course: Healthy Weekend Recipes
Cuisine: Southwest
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10 flautas
Calories: 227kcal

Ingredients

  • 1 pound boneless skinless Chicken Thighs (about 4)
  • 2 cups Water
  • 16 ounces Light 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 Pepper minced
  • 3 cups Baby Spinach chopped
  • 5 9- inch Flour Tortillas
  • 6 ounces Queso Quesadilla or other melting cheese shredded
  • 1 teaspoon Olive Oil or cooking spray
  • Salsa for serving

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.
Nutrition Facts
Baked Chicken and Spinach Flautas
Amount Per Serving (1 g)
Calories 227 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Polyunsaturated Fat 6g
Cholesterol 72mg24%
Sodium 577mg25%
Carbohydrates 15g5%
Fiber 1g4%
Protein 18g36%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @HealthyDelish or tag #HealthyDelish!

 

lauren

Hi, I'm Lauren!

I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie. Read more...

 

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213 thoughts on “Baked Chicken and Spinach Taquitos”

  1. 5 stars
    Ive been making these for a few years now. It is one of my families favorite recipes! I top ours with homemade salsa verde, sour cream and pico de galo and its amazing! Thank you for an amazing recipe!

    Reply
  2. One of my fav to get at a local Mexican restaurant – now I will make myself! Thanks for the inspiration and the photos are lovely!

    Reply

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