Baked Chicken and Spinach Flautas

Poach chicken in boiling water until cooked through, about 10 minutes. Drain and shred. (If using ground chicken, brown in skillet and drain fat.) Add cooked, shredded chicken to a large mixing bow, and add the rest of the ingredients except the tortillas and mix well.

Bring your oven to 400ºF while you roll the flautas.

Microwave the tortillas in a Ziploc bag for about 30 seconds so they are pliable. Pull out a tortilla and store the rest in the bag while you work. Spoon about 2 tablespoons of filling onto the edge of tortilla closest to you, roll forward, and press down gently to make a slightly flat side where the seam is, which will help keep it from unrolling. Place on parchment paper, and repeat until you’re out of either tortillas or filling, whichever comes first. Spray the flautas with cooking spray on all sides. Bake in the 400ºF oven for 20 minutes total, flipping once at the halfway point to ensure even browning.

Let cool slightly before chowing down—they’ll be really hot! Serve with salsa and your other favorite Mexican fixin’s.

Notes:
1. If you’re freezing for a future meal, roll them up and put them on parchment like you’re going to bake them but just put them in the freezer instead of the oven. They should be frozen shortly. Then transfer to a Ziploc freezer bag for storage up to 1 month. To cook from frozen, bake at 400ºF, just for a few minutes longer on each side.
2. They do keep well for lunch the next day, just cool completely in an open container in the fridge before packing. Putting warm flautas in a Ziploc bag will trap the evaporating moisture and make the tortillas super soggy.

Heavily adapted from Healthy-Delicious.