Tonight I decided to make one of the meals from my Recipes I'm Trying This Week. Well, I used the baked chicken and spinach flautas as inspiration and did my own thing. It was pretty delicious. Who knew you could make healthy Mexican food that tasted so good! This meal worked out great because I already had some shredded fajita chicken. I made that by just tossing boneless skinless chicken breast in the crock pot with red, orange, and yellow bell pepper strips and a packet of fajita seasoning mix. These flautas can be customized with whatever you have in the fridge. Steak or shrimp would be just as tasty!
2cu precooked shredded chicken
1/2 diced red onion
3 cloves minced garlic
1/2cu minced cilantro
any size flour tortillas
Favorite toppings: guacamole, salsa, sour cream, etc
1. Preheat the oven to 450* and grease a baking sheet or pan.
2. Saute the onion, spinach, cilantro, and garlic in a large skillet over medium high heat. You want the onions to soften and start to become translucent. The spinach should wilt down considerably, so don't worry that 4cu sounds like a lot. Add in the chicken and cook for a few minutes until it heats through.
3. Cut a tortilla in half (if using burrito size tortillas) and place a couple of tablespoons of the filling along the long edge. Sprinkle on cheese and roll. Place into the pan seam side down. Continue doing this until you have used up all of the filling.
4. Spray the tops of the flautas with a light spray of oil and place into the oven. Allow to cook for about 10 minutes until the tops are brown. Flip over and let cook another 5-7 min until browned on the other side. Enjoy!