Baked Chicken and Spinach Flautas

chicken and spinach taquitos topped
From Healthy. Delicious.

Ingredients:
1 lb. boneless skinless chicken breasts
16 oz. beer (or chicken broth, but use the beer!)
2 cups water
1 tsp. paprika
1 tsp. Kosher salt
1 tsp. garlic powder
1 tsp. cumin
1 tsp. chili powder
1 jalapeno pepper, minced
3 cups baby spinach, roughly chopped
6-8 large whole wheat tortillas (may need fewer or more depending on the size)
6 oz. Mexican-blend or Pepper-Jack cheese, shredded
cooking spray
Salsa, non-fat plain Greek yogurt for serving (or sour cream).

Preheat the oven to 450 degrees. Spray a large baking sheet with non-stick spray. Set aside.

Place the chicken in a deep sided saute pan and cover with beer and water. Bring to a boil, reduce the heat and simmer for around 10 minutes or until the chicken is cooked through. Remove the chicken from the liquid and shred, but keep the cooking liquid. In a separate small bowl, mix together the seasonings (paprika through chili powder). Mix with the shredded chicken.

Pour out all but 1/4 cup of the cooking liquid. Add the jalapeno and spinach. Cook over low heat for about 2-3 minutes or until the spinach has wilted.

Using whole tortillas, spoon a small amount of chicken closer to one side of the tortilla (1/3 of the way across). Top with spinach and cheese. Roll up the tortilla and place seem-side down on the prepared baking sheet. Repeat with the remaining filling. Spray the other sides of the rolled flautas with nonstick spray.

Bake for 8-10 minutes, turn and bake for another 5-10 minutes or until crispy. Watch them closely as they'll go from baked to burning quickly depending on your tortillas and oven. Serve with salsa and non-fat plain Greek yogurt (or sour cream).

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