Saturday, August 30, 2014

Baked Chicken and Spinach Flautas

It's Friday night! It's been a long week and we have a 3 day weekend ahead of us, I had put this on the menu for a FUN meal. Usually Friday nights are Left Over nights on our menu.

Total cost for this meal is $7.60 that's equals .76 for each Flautas

What your going to need:
3 boneless, skinless Chicken breasts, cooked and shredded (I used Chicken tenders they were on sale)
1/2 cup chicken broth, divided
1 teaspoon chili powder
1 teaspoon garlic powder
3/4 teaspoon kosher salt
3 cups fresh baby spinach, chopped
8 ounces Extra Sharp Cheddder, shredded
10 taco-size flour tortillas
cooking spray

Yes I have modified the recipe that I got from :

 For me it take 1 hour to cook my chicken. (I always boil mine)

Preheat oven to 425 degrees.

 Place the cooked, shredded chicken in a large bowl. Pour 1/4 cup of chicken broth over the chicken and then sprinkle with the chili powder, garlic powder, salt, . Mix well. Set aside

In a medium skillet, heat the remaining 1/4 cup chicken broth over medium heat and then add the chopped spinach leaves. Cook 3-4 minutes or until spinach wilts. Remove  from heat, and set aside.

Take one flour tortilla and spread about 1/4 cup of seasoned chicken down the middle. Sprinkle with Cheddar cheese and then top with 1 Tablespoon of spinach. Roll up. Place flauta seam-side down onto a baking sheet lined with foil. Repeat with remaining tortillas, chicken, cheese and spinach.from heat, and set aside.

Once all flautas are rolled and on baking sheet, spray the tops of them with cooking spray. Bake for 12-15 minutes, or until golden-brown and crispy.

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