Baked Chicken and Spinach Taquitos

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 Flautas

Baked Chicken and Spinach Flautas

Yield: 10 flautas
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

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

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

  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 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.
  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
Yield 10 Serving Size 1
Amount Per Serving Calories 227Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 72mgSodium 577mgCarbohydrates 15gFiber 1gSugar 0gProtein 18g

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By on March 8th, 2012

About 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.

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254 thoughts on “Baked Chicken and Spinach Taquitos”

  1. These are delicious! If I wanted to freeze them, do I cook them according to directions and then freeze or freeze before baking?

    Reply
    • I’ve had good luck freezing them after they’re baked. I reheat them in a 450-degree oven for about 8 minutes.

      Reply
  2. Well well well nothing besides fabulous and my picky picky 6 year old absolutely LOVED these! I made absolutely no changes to the originally recipe. I hated having to spread the spinach mixture with my hands, was so tempted to mix it with the chicken from the beginning but wasn’t sure how that would affect the overall outcome so I suffered through it. Have you experimented with mixing all the ingredients together before spreading onto the tortilla?

    Reply
    • I’m so glad you liked them!
      I have tried mixing the chicken in with the rest of the filling, but I was’t happy with it. The spinach mixture gets a little clumpy, so it’s hard to mix the chicken in evenly – I ended up with big section of chicken and sections of veggies rather than getting a little of both in every bite.

      Reply
  3. Pingback: Friday Pin-Ups: New Year, New Resolutions - Crumb: A Food Blog
  4. 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.

    Reply
  5. 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!

    Reply
  6. 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.

    Reply
  7. 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?

    Reply
    • 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)

      Reply
  8. 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

    Reply

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