6 - 8 chicken thighs
Bake at 400 for 1 hour
1 tsp paprika
1 tsp garlic powder
1 tsp cumin
1 tsp chili powder
salt to taste
3 cups baby spinach, chopped
9 " flour tortillas
mexican or cheddar cheese
salsa and sour cream for serving
Shred chicken and mix with seasonings. Cook spinach is 1/4 cup water for 2 - 3 minutes till wilted. Cut the tortillas in half. Spoon a bit of chicken/spinach mixture along the long edge. Sprinkle on some cheese. Roll tortilla and place seam side down on a oiled baking sheet. Brush the flautas lightly with olive oil. Bake for 10 minutes, turn and bake 10 minutes more till crispy.
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