Baked Chicken Flautas

by Andrea Kruse

My biggest dinner obstacles are my two smallest and pickiest eaters. There is something magical about finger food. The easier it is to hold and eat, the more they love it. Add a dipping sauce and it becomes culinary magic.

Do you have picky eaters in your home? This recipe might be just what you need to have everyone asking for an encore!



Flautas are not usually a favorite of mine. I am not a big fan of fried foods. My children are though, and my challenge was to adapt this recipe to be healthier for the entire family while still giving my kids the crunch and flavors they enjoy.

By using a rotisserie chicken, pre-shredded cheese and a can of Rotell, this meal is very easy and fast to throw together. I love it with a good fresh salsa, but my kids would tell you to dip them in a little sour cream. The decision is yours.

Baked Chicken Flautas
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 cups baby spinach
  • ½ cup Rotell, drained
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • 1 cup rotisserie chicken, chopped
  • 6 medium flour tortillas
  • 1 cup Mexican Cheese, shredded
  • baking spray
  • salsa or sour cream *optional
Instructions
  1. Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and spray with non-stick spray.
  2. In a large pan, wilt down the spinach and add the Rotell. Toss with spices and seasonings till warmed through. Then add the chicken. Mix well.
  3. Cut the tortillas in half. And add a Tablespoon of chicken filling to each tortilla half. Top with a little shredded cheese.
  4. Roll for the cut-side and place, seam down, on the baking sheet. Finish filling and rolling the remaining tortillas.
  5. Bake for 10 minutes on one side. Flip and continue baking for another 5-8 minutes until golden brown.
  6. Let the flautas cool slightly before serving. Serve with a side of salsa or sour cream for dipping.

 

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Email Author    |    Website About Andrea Kruse

Andrea is a farmer's wife and mother of two in the Pacific Northwest. She gave up traveling Asia and a career as a graphic designer for her biggest adventure to date, motherhood! Blogging has become a way for her to share her passion for food, gardening and family with others. Read more from Andrea at Adventures in All Things Food and connect with her on Facebook and Twitter.

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{ 1 comment… read it below or add one }

1 Nicole October 14, 2012 at 11:25 pm

This would be great outdoor party fare. Simply heat and serve straight from the grill. May have to try this before for a couple pre-Halloween get-togethers. A little sour cream, guacamole, or queso – Yum!
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