Chicken and Spinach Flautas

A great way to get kids to eat their spinach!

1 pound boneless, skinless chicken breasts

16 ounces Beer or chicken broth (I used about 8 ounces of beer, 8 ounce of chicken broth)

2 cups Water

1 teaspoon Paprika

1 teaspoon Kosher Salt

1 teaspoon Garlic Powder

1 teaspoon ground Cumin

1 teaspoon Chili Powder

1 Jalapeno Pepper, minced (make sure to wear gloves. I burnt my fingers up the first time I made this)

3 cups Baby Spinach, chopped

10-12 small tortillas

8 ounces of fiesta blend cheese

Cooking spray

Salsa or sour cream for serving

Preparation

1. Preheat the oven to 450*F.
2. Put the chicken breasts in a deep sided saute pan and cover with the beer, chicken broth 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.
3. 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.
4. 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.
5. 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.

If freezing follow all directions. Then flash freeze and place in ziplocs. When ready to eat thaw and reheat in microwave or cook in oven at 350 for about 10 mintues after thawed. The girls and I eat these for lunch. I just take a few out defrost them in the microwave and then bake them in the oven. Sometimes we eat them straight from the microwave but they are better and crispier from the oven.