Baked Chicken & Spinach Flautas
A scrumptious lunch option!
Servings - 20 flautas
Ingredients
- 2 cups cooked and shredded chicken
- 10 oz bag frozen spinach thawed and drained well
- 1 cup shredded Monterrey or Pepper Jack cheese
- 20 tortillas
- Oil, for brushing or spraying
- Side dish suggestions - corn, guacamole
Instructions
- Set out spinach to thaw. Once thawed, drain well.
- Preheat oven to 450.
- In a mixing bowl, stir together the chicken, spinach and cheese. Spoon into the tortillas. Roll the tortillas and place seam side down on greased cookie sheet. Spray or brush with oil.
- Bake in the pre-heated oven for 10 minutes, then flip and bake for another 5 to 10 minutes.
- Serve Baked Chicken & Spinach Flautas with side of corn or other favorite tex-mex food.