I found this flautas recipe on Pinterest, but like most things I cook, I changed it a little based on what I had in my fridge and pantry. The original recipe can be found at Healthy. Delicious. This recipe caught my eye because the flautas are baked not fried. It is a great healthy recipe for the whole family.
Below you will find the original recipe in black and my additions/substitutions in green.
Yields 10 flautas
Prep Time: 15 minutes; Total Time: 45 minutes
- 1 pound boneless, skinless Chicken Thighs (about 4)
- 16 ounces Beer
- 2 cups Water
- 1 teaspoon Paprika – I did not have this so I just skipped it.
- 1 teaspoon Kosher Salt – My salt was not Kosher…haha!
- 1 teaspoon Garlic Powder – I doubled the garlic because you can never have too much.
- 1 teaspoon ground Cumin
- 1 teaspoon Chili Powder
- 1 Jalapeño Pepper, minced – I used a can of green chillies because I did not have a Jalapeño.
- 1 Medium White Onion
- 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
- Salsa, for serving
- Guacamole, for serving
- Sour Cream, for serving
- Preheat the oven to 450*F.
- Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 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 jalapeño and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted. I sautéed the onions and chillies in this cooking liquid. I then added the chicken and seasoning to this mixture and let simmer.
- 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. Serve with salsa.