Crispy Baked Flautas

I'm always a little skeptical when a recipe is a healthy version of something I shamefully enjoy. I took a chance on it, and what do you know? It actually tastes good! Eric confirmed it (and he hates anything labeled "low fat"... each flauta is a little over 150 calories!).

I made the chicken and the spinach filling ahead of time and I just roll and bake when I'm ready to eat! I tweaked the original ingredients a little, but the great thing about this is that you really can fill the flautas with anything you want! 

Ingredients

-1 pound boneless, skinless Chicken breasts

-1 can chicken stock

-2 cups Water

-1 teaspoon Paprika

-1 teaspoon Kosher Salt

-1 teaspoon Garlic Powder

-1 teaspoon ground Cumin

-1 teaspoon Chili Powder

-2 tablespoon chopped jalepenos (I used the pickled kind)

-3 cups Baby Spinach, chopped

-5 burrito-size Flour Tortillas (9 inches)

-6 ounces Queso Quesadilla or other melting cheese, shredded

-1 tablespoon Olive Oil, or cooking spray

Directions

-Preheat the oven to 450*F.

-Put the chicken in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 15 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 (I baked for 7 mins on each side and it was plenty crispy). 

Serve with salsa, sour cream, and/or guacamole. Enjoy!!