Friday, July 19, 2013

Baked Chicken & Spinach Flautas

If  the idea of more corn on the cob leaves you feeling lackluster, then here's a way to put this week's corn to good use in a healthy twist on a fried Mexican favorite.  No, not fried ice cream, sillies!

Baked Chicken & Spinach Flautas

1 lb chicken breast tenderloins
16 oz beer or chicken broth (I used Omission gluten free beer)
2 cups water
1 tsp paprika
1 tsp Kosher salt
1 tsp garlic powder
1 tsp cumin
1 tsp chili powder
1 jalapeno, minced
3 ears corn, boiled and kernels removed from cob
3 cups spinach, chopped
6 tortillas, corn or flour
6 oz shredded cheese
1 tsp olive oil

Preheat oven to 450 degrees.

Cook corn in boiling water for 3-5 minutes.  Allow to cool and remove corn from cobs.  Set aside.

Poach chicken in boiling beer and water for about 10 minutes or until chicken is fully cooked.  Remove from liquid and shred with forks.  Reserve about 1/4 cup of liquid.  Toss shredded chicken in spices and set aside.

Bring 1/4 cup of poaching liquid to a simmer and add jalapeno and cabbage.  Simmer for 2 -3 minutes or until spinach is wilted.  Remove from liquid and toss with corn and chicken.

Lay out tortillas on a baking sheet and evenly spoon out chicken and vegetable mixture.  Top with shredded cheese.  Roll up each tortilla tightly and place seam side down to secure.  Brush tops with olive oil, and place in oven to bake for 10 minutes or until tortillas are golden brown and crispy.

Serve with a side of salsa and sour cream.

(Recipe adapted from:

No comments:

Post a Comment