Holiday Tasting Party Recipes

RECIPE NAME:  BAKED CHICKEN AND SPINACH FLAUTAS

INGREDIENTS:
1 lb. boneless, skinless chicken thighs (about 4 pieces)
16 ozs. chicken broth
2 cups water
1 tsp. paprika
1 tsp. kosher salt
1 tsp. garlic powder
1 tsp. ground cumin
1 tsp. chili powder
1 minced jalapeno pepper (seeds removed)
3 cups chopped spinach
5 burrito-sized flour tortillas (9 inches)
6 ozs. shredded Mexican Cheese (or other melting cheese of choice)

HOW TO MAKE THIS:
Preheat the oven to 450 degrees.  Put the chicken thighs in a deep sided saute' pan and cover with the chicken stock 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.  Pour out all but 1/4 cup of the cooking liquid.  Add the jalapeno and spinach and cook over low heat for 2-3 minutes, or until the spinach is wilted.  Cut the tortillas in half.  Spoon 1/10 of the chicken (about 1 Tbs.) 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.  Brush the flautas with olive oil or spray with cooking spray.  Bake for 10 minutes, then turn them over and bake another 10 minutes or until crispy.  Serve with salsa and sour cream.

MY TIP:
To shred the chicken quickly, placed in an stand mixer with a paddle attachment on low or medium speed.  Also, to cut prep time, mix the finished chicken mixture, spinach mixture and cheese together before filling the tortillas.

MY NAME:  Amanda Comeau-Sheren