It’s the weekend! Yea!! I hope that everyone is doing well and looking forward to the weekend and spending time with the family. 🙂 It’s been a busier week than normal and I haven’t had enough time it seems to share some of my recipes with you this week.
Our soon to be three year old consumes my every waken minute when we are under the same roof these days. I hope that this is just a phase and I’m sure I will look back and wish that I had these moments back, but it is extremely exhausting! He seems to be the happiest when I am working around the house and he can just follow me around. But the moment I sit to eat, make a phone call, or even use the restroom he becomes a very unhappy camper and lets everyone around him know it!! Get up Momma, I need you Momma, come here Momma… Ahhhh!!! It’s so hard guys!! I love the little guy so much and his spunky personality. It absolutely breaks my heart to think of him not needing me anymore, but a the same time I look forward to a little bit more independence! I know there are other mommas out there that can relate if you have children in the 2-3 yr range. It’s tough! I would love to hear that you have gone through this and survived.
Enough about the toddler years! Let’s start talking about these delicious flautas!! I’m loving everything about these little treats right now. They are easy to put together and bursting with flavor. I love the crispy flour tortilla and the gooey cheese, chicken, & spinach filling. I tagged these as a mexican food appetizer, but my husband and I ate them as our main course with chips and salsa on the side. I had intended to make some spanish rice but life happened! 😉 Have you every had a flauta? If so, what are your favorite fillings? Bean and cheese, ground beef, shredded chicken??? Do you enjoy flour or corn tortillas the best?
I hope that you have a restful and blessed weekend!
- 1 pound chicken breasts (I used about 4)
- 1 15oz can chicken broth
- 2 cups Water
- 1 teaspoon Paprika
- 1 teaspoon Kosher Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon ground Cumin
- 1 teaspoon Chili Powder
- 3 cups Baby Spinach, chopped
- 1 dozen flour tortillas
- 6 ounces Queso Quesadilla or other melting cheese, shredded
- 1 teaspoon Olive Oil
- Preheat the oven to 450*F
- You can cook your chicken one of two ways. I put mine in the slow cooker along with the chicken broth, paprika, salt, garlic powder, cumin, and chili powder and cooked on high for 3 hrs. I then shredded my chicken and put it back into the slow cooker on low and let it simmer in the juices until I was ready to put into the tortillas. For a quicker method you can combine all the same ingredients and cook on the stove top until chicken is cooked through and you can shred the chicken.
- Take out 1/2 cup of the cooking liquid (the broth and spices) and place into a pan on the stove on low heat. Add the spinach and cook over low heat for 2-3 minutes, or until the spinach is wilted.
- Cut off 1/4 of the tortilla so that there is one straight edge. Spoon a small line of chicken along the long edge of a tortilla. Don't put to much because the flauta will become to thick.
- Repeat with the spinach and cheese.
- Roll the tortilla up, starting with the straight edge. Place seam-side down on a greased baking sheet. Repeat with remaining tortillas.
- Brush the flautas with olive oil.
- Bake for 10 minutes, or until crispy.