Baked Chicken and Spinach Flautas

Yields 6 flautas
Prep Time: 15 minutes; Total Time: 45 minutes

Baked flautas stuffed with seasoned, shredded chicken, spinach, and cheese are crispy, but don’t have the greasiness of fried versions.
This is what mine looked like using whole grain tortillas and generous amounts of Monterey Jack cheese. YUM!!
2 large boneless, skinless Chicken breasts [boiled and shredded]
1 teaspoon Paprika
1 teaspoon Kosher Salt
1 teaspoon Garlic Powder
1 teaspoon ground Cumin
1 teaspoon Chili Powder
1/2 cup refried beans *optional*
3 cups Baby Spinach, chopped [I used frozen, thawed, about 2.5 cups before thawing]
1 TB dried onion flakes, of half of small onion diced small
6  10 inch tortillas shells [ I used burrito sized whole grain]
2 cups grated Monterey Jack or Pepper Jack cheese

1. Preheat the oven to 450*F.
2. Put the chicken breasts in a deep sided saute pan and cover with water. Bring to a boil, then reduce heat and simmer for 30 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken, seasonings, and refried beans [if using].
3. Pour out all but 1/2 cup of the cooking liquid. Add the spinach and TB dried onion flakes, and cook over low heat until for 2-3 minutes, or until the spinach is wilted. [I did all this in a microwave safe bowl for about 2 minutes]
 4.  Add spinach to chicken mixture.
5. Spoon  (about 1/2 cup) chicken, spinach mixture one edge of tortilla. Cover with about 1/2 cup shredded cheese. Roll the tortilla up, leaving ends open,  and place seam-side down on a well sprayed, aluminum foil lined baking sheet. Repeat with remaining tortillas.
6. Spray  the flautas with cooking spray. Bake for 10-15 minutes until golden and crispy crispy.
Serve with sour cream and/or salsa


  1. These look damn good! I love flautas! DO you ever make toquitos?

  2. They are WONDERFUL and easy! And yes, though I spelled toquito differently, :
    Those are really simple and awesome as well.


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