Best Baked Chicken And Spinach Flautas From Healthy Delicious Recipes
BAKED CHICKEN AND SPINACH FLAUTAS
Crunchy, baked chicken and spinach flautas made with your favorite brown ale. Serve these with guacamole, salsa and homemade sour cream.
Provided by Meghan Storey
Yield 12
Number Of Ingredients 12
Steps:
- To make these flautas, preheat oven to 450°F. In a large saucepan, combine the brown ale, water, salt, garlic powder, cumin, chili powder and half of the jalapeño. Add the chicken to the pan and bring to a boil, reduce the heat and simmer for 20 minutes. Remove the chicken and shred with two forks or add it to the bowl of your KitchenAid mixer with the paddle attachment and let her go. Pour out all but 1/4 cup of the cooking liquid. Add the remainingjalapeño and spinach; cook over low heat for a couple minutes, until the spinach is wilted. Spoon a heaping tablespoon of the chicken mixture near the edge of the tortilla. Add a spoonful of spinach and cheese over top of the chicken. Roll the tortilla up tightly. Place seam-side down on a greased cookie sheet. Repeat with remaining tortillas. Spray the prepared flautas with cooking spray. Bake for 10 minutes, flip over and back for 5 to 10 minutes more until the tortillas are golden brown. Serve with sour cream, guacamole and salsa.
BAKED BLACK BEAN AND SPINACH FLAUTAS
A vegetarian take on a classic Mexican dish. These delicious flautas are baked until crispy using cooking spray instead of vegetable oil to "fry" the tortillas. Topped with plain Greek yogurt for a wholesome and tasty alternative to sour cream.
Provided by KIMBERMARIE
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a baking sheet with cooking spray.
- Heat tortillas, 1 at a time, in a small skillet over medium heat until warm and soft, about 30 seconds per side.
- Spray both sides of a tortilla with cooking spray. Spread about 1 tablespoon black beans down the middle, then top with spinach, about 1 teaspoon cilantro, 1 tablespoon salsa, and sprinkle with Monterey Jack cheese and cumin. Roll the tortilla up and place seam-side down on the prepared baking sheet. Repeat to form remaining flautas. Sprinkle with remaining cheese.
- Bake in the preheated oven until crispy, 20 to 25 minutes. Serve with a dollop of Greek yogurt.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 34 g, Cholesterol 8.8 mg, Fat 4.5 g, Fiber 10.6 g, Protein 10.8 g, SaturatedFat 2.1 g, Sodium 587.1 mg, Sugar 2.4 g
BAKED CHICKEN AND SPINACH FLAUTAS FROM HEALTHY. DELICIOUS.
I found this recipe online: Baked flautas/taquitos stuffed with seasoned, shredded chicken, spinach, and cheese are crispy, but don't have the greasiness of fried versions. To shred poached chicken easily, put it into the bowl of a stand mixer fitted with the paddle attachment and mix on medium for 45 seconds. Store-bought rotisserie chicken can be substituted for the poached chicken to save time.
Provided by MoreWithLessMom
Categories Lunch/Snacks
Time 45m
Yield 10 flautas, 2 serving(s)
Number Of Ingredients 14
Steps:
- 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 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. Serve with salsa.
Nutrition Facts : Calories 1261.6, Fat 48.5, SaturatedFat 18.7, Cholesterol 256.1, Sodium 3518, Carbohydrate 111.5, Fiber 7.7, Sugar 10.9, Protein 76.1
CHICKEN-SPINACH-FETA BAKE
Make the most of your evening with our Chicken-Spinach-Feta Bake recipe. Hearty and full of flavor, Chicken-Spinach-Feta Bake is a cinch to make as well. All it takes is 10 minutes of prep to make our Chicken-Spinach-Feta Bake; the rest is bake time in the oven.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Add water to stuffing mix; stir just until moistened. Spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
- Top with remaining ingredients.
- Bake 30 to 35 min. or until chicken is done (165°F).
Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 930 mg, Carbohydrate 26 g, Fiber 3 g, Sugar 4 g, Protein 25 g
BAKED CHICKEN FLAUTAS
I grew up in the kitchen eating Mexican food every day and never got tired of it. These are a great dish for "Mexican or Taco Night." They are easy to eat and what kid doesn't like chicken tacos (that's what my 8-year-old brother calls them). Others prefer to microwave the tortillas, roll up the flautas, and then deep-fry them. Baking them just makes me feel a tad less guilty. I like to serve these with refried beans, fresh lettuce, green salsa, and top it off with more shredded cheese and sour cream.
Provided by cesi85
Time 1h15m
Yield 7
Number Of Ingredients 9
Steps:
- Place chicken breasts, onion, garlic, and salt in a deep pot. Cover with water and cook over medium heat, adding water if it starts to get low, until chicken is no longer pink in the center and juices run clear, 30 to 40 minutes. Remove from heat and shred chicken with 2 forks. Reserve 1/2 cup stock.
- Heat 2 tablespoons oil in a frying pan over medium heat. Add shredded chicken and sazon seasoning. Add the reserved chicken stock, stir well, and reduce heat. Cook until all stock has evaporated. Remove from the heat and allow to cool.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place another frying pan over medium heat with 1/2 cup of vegetable oil. Begin frying corn tortillas one at a time until soft, but not crispy, 30 seconds to 1 minute, flipping once. Place the tortillas aside as you fry them.
- Place 1 tablespoon of cooked chicken on one end of each tortilla along with 1 tablespoon of Monterey Jack cheese. Roll into flautas and place side by side on a cookie sheet.
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 271.2 calories, Carbohydrate 24.3 g, Cholesterol 37.3 mg, Fat 12.8 g, Fiber 3.4 g, Protein 15.4 g, SaturatedFat 4.3 g, Sodium 1984.1 mg, Sugar 0.9 g
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