Baked Chicken and Spinach Flautas
1 rotisserie chicken, shredded
1/4 cup chicken broth
1 tsp paprika
1 tsp garlic powder
1 tsp kosher salt
1 tsp ground cumin
1 tsp chili powder
1 jalapeno pepper, minced
3 cups baby spinach, chopped
5 burrito size flour tortillas, or more
6 oz queso cheese or other favorite shredded cheese
1 tsp olive oil, or cooking spray
salsa and souir cream for serving
Preheat oven to 450. Put shredded chicken in a saute pan and add broth. Simmer together for a few minutes then add seasonings. Add jalapeno and spinach and cook over low heat for 2-3 minutes or until spinach is wilted. Spoon in about 2 Tablespoons of filling to tortilla, add cheese. Roll up tortillas tightly. Place seam side down on a sprayed cooking sheet. Repeat with remaining tortillas. Brush flautas with olive oil or spray with cooking spray to help it crisp. Bake for 10 minutes, then turn over and bake for another 10 minutes or until crispy. EnJOY!
