Hello all! It’s been awhile. Sorry about that!
Here’s a snapshot of our lives recently: I was in a car accident on the freeway and totaled my Beetle. Thankfully, everyone was fine, with the exception of some wicked burns on my arm from the airbags (The nurses at work dressed my arm as soon as they saw it. Love them!). Car shopping. Definitely not my favorite, although I am happy to report that we finally found one! Eating. Always eating. We never forget that. Preparing for my first triathlon. I completed a sprint, the hubbs an Olympic, and I am proud to say we did pretty well. Now if someone can teach us how to swim faster, we’ll be set. We can both manage the distance, but swim so SLOW!
So back to the blog. I have some fun things in tow this week. Several Mexican themed recipes. We love Mexican/Southwestern flavors, so giving me an excuse to cook this way only results in us having tacos/burritos/enchiladas/quesadillas almost every night. Hey, no one here is complaining yet. Also in tow is the next chocolate chip cookie bake-off. Should be a good week! 🙂
This recipe from Healthy. Delicious. is actually one that has appeared in my kitchen more than once. The spices. The flavors. These babies just work. The chicken here is simmered in beer before being shredded and mixed with the seasonings. This isn’t the first time I’ve mixed beer with my Mexican dishes. I swear. It makes the best meat! I even swapped out the chicken thighs for chicken breast and it still works. Even if you don’t like to drink beer. Do it. Enjoy!
Baked Chicken and Spinach Flautas
From Healthy. Delicious.
1 lb. boneless skinless chicken breasts
16 oz. beer (or chicken broth, but use the beer!)
2 cups water
1 tsp. paprika
1 tsp. Kosher salt
1 tsp. garlic powder
1 tsp. cumin
1 tsp. chili powder
1 jalapeno pepper, minced
3 cups baby spinach, roughly chopped
6-8 large whole wheat tortillas (may need fewer or more depending on the size)
6 oz. Mexican-blend or Pepper-Jack cheese, shredded
Salsa, non-fat plain Greek yogurt for serving (or sour cream).
Preheat the oven to 450 degrees. Spray a large baking sheet with non-stick spray. Set aside.
Place the chicken in a deep sided saute pan and cover with beer and water. Bring to a boil, reduce the heat and simmer for around 10 minutes or until the chicken is cooked through. Remove the chicken from the liquid and shred, but keep the cooking liquid. In a separate small bowl, mix together the seasonings (paprika through chili powder). Mix with the shredded chicken.
Pour out all but 1/4 cup of the cooking liquid. Add the jalapeno and spinach. Cook over low heat for about 2-3 minutes or until the spinach has wilted.
Using whole tortillas, spoon a small amount of chicken closer to one side of the tortilla (1/3 of the way across). Top with spinach and cheese. Roll up the tortilla and place seem-side down on the prepared baking sheet. Repeat with the remaining filling. Spray the other sides of the rolled flautas with nonstick spray.
Bake for 8-10 minutes, turn and bake for another 5-10 minutes or until crispy. Watch them closely as they’ll go from baked to burning quickly depending on your tortillas and oven. Serve with salsa and non-fat plain Greek yogurt (or sour cream).