Directions

1. Put chicken breasts in a pot with water and broth. Bring to a boil, then reduce heat and simmer for about 10-12 minutes or until chicken is cooked all the way through. Preheat the oven to 450 degrees Fahrenheit. Remove chicken from broth mixture and shred. In a small bowl add paprika, salt, garlic powder, ground cumin and chili powder. Mix spices and shredded chicken together and set aside. Next dump out all but a 1/4 cup of broth mixture and add spinach. Over medium-low heat cook spinach 4-5 minutes until wilted. I had 6 inch tortillas at home and I cut most of them in half then and did a few “beefier” flautas with whole 6 inch tortillas. So this is the time to cut your tortillas if you choose to do so. Now it’s time to fill the tortillas. each tortilla gets a scoop of chicken, spinach and cheese. Make sure not to fill them too much so when you roll them up they stay sealed. lightly oil your baking sheet and lay the flautas seam side down. Lightly spray or brush olive oil on the tops and pop them in the oven for about 10 minutes. I served my flautas with black beans, salsa and some melon on the side. Enjoy!