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pork canton noodles, salad
crockpot spaghetti and meatballs, romaine with creamy Italian dressing
tomatillo chicken, rice, black beans
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roasted apricot chicken, roast potatoes and carrots
pork tenderloin fajitas, chips and guacamole
crockpot loaded baked potato soup, spinach and apple salad

Monday, April 9, 2012

Baked Chicken and Spinach Flautas

baked chicken and spinach taquitosI spied this recipe on Pinterest, originally from Healthy Delicious.  I adore flautas, but I don't love the idea of frying tortillas, chicken and cheese in my own home, so this baked version is a much better option.  These flautas were amazing and I cannot wait to try them with other fillings.  The chicken preparation was awesome, nearly as good as crockpot chicken tacos in one tenth the time.  Both C and Miss F were big fans, this recipe makes a dozen flautas and I was only left with three after dinner.  I especially liked them and I was very happy with how crunchy they turned out without frying. 
Baked Chicken and Spinach Flautas

2 boneless, skinless chicken breasts
1 bottle (12 ounces) beer
2 cups water
1 teaspoon Kosher salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 Jalapeno pepper, minced
2 cups baby spinach, chopped
12 flour tortillas (8 inch)
6 ounces shredded Colby jack cheese
cooking spray

Preheat the oven to 450 degrees.

In a large saucepan, combine the beer, water, salt, garlic powder, cumin, chili powder and half of the jalapeno. Add the chicken to the pan and bring to a boil, reduce the heat and simmer for 20 minutes. Remove the chicken and shred with two forks or add it to the bowl of your KitchenAid mixer with the paddle attachment and let her go.

Pour out all but ¼ cup of the cooking liquid. Add the remaining jalapeno and spinach; cook over low heat for a couple minutes, until the spinach is wilted.

Spoon a heaping tablespoon of the chicken mixture near the edge of the tortilla. Add a spoonful of spinach and cheese over top of the chicken. Roll the tortilla up tightly. Place seam-side down on a greased cookie sheet. Repeat with remaining tortillas. Spray the prepared flautas with cooking spray. Bake for 10 minutes, flip over and back for 5 to 10 minutes more until the tortillas are golden brown. Serve with sour cream, guacamole and salsa.
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4 comments:

Jill (JBean Cuisine) said...

These look oh so delicious and GREAT photo.

I think my DH will love this as well. Can't wait to add them to the menu.

Susan Andrews said...

I made these for dinner tonight. They are so yummy that you completely forget how healthy they are! My fam loved them. I used Pablano peppers instead of jalapenos. I served w/ guacamole, salsa verde & avocado cream, Thanks for the recipe. I love that it's from scratch. No cans please!

Meghan Storey said...

I wanted to see if it would be possible to add this recipe to the CraftBeer.com recipe database? http://www.craftbeer.com/food/recipes

Hopefully you've been to the site before, but one of our main goals is to bring craft beer back to the dinner table by educating about pairings and cooking with beer.

We would create a post similar to this one: http://www.craftbeer.com/recipes/sea-salted-peanut-butter-stout-brownie-bars and include the link/logo and bio for So Tasty, So Yummy at the bottom.

Would it be ok to share this recipe?

Cheers!

Meghan Storey

katie said...

@Meghan Of course!

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