Baked Chicken and Spinach Flautas

• 1 pound Chicken Breast Or Ground Chicken
• 10 ounces, weight Frozen, Chopped Spinach, Thawed And Drained Well
• 23 cups Cheddar Or Mexican Blend Cheese
• 2 Tablespoons Heaping Sour Cream
• 1- 1/2 teaspoon Garlic Powder
• 1- 1/2 teaspoon Chili Powder
• 1- 1/2 teaspoon Black Pepper
• 1 teaspoon McCormick's Grill Mates Chicken Spice Mix
• 1 teaspoon Onion Powder
• 1 teaspoon Cumin
• 1/2 teaspoons Red Pepper Flakes
• 1/4 teaspoons Paprika
• 15 Flour Tortillas, 6 Inch Size

1. Poach chicken in boiling water until cooked through, about 10 minutes.
2. Drain and shred.
3. (If using ground chicken, brown in skillet and drain fat.)
4. Add cooked, shredded chicken to a large mixing bow, and add the rest of the ingredients except the tortillas and mix well.
5. Bring your oven to 400 degrees F while you roll the flautas.
6. Microwave the tortillas in a Ziploc bag for about 30 seconds so they are pliable.
7. Pull out a tortilla and store the rest in the bag while you work.
8. 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.
9. Place on parchment paper, and repeat until youre out of either tortillas or filling, whichever comes first.
10. Spray the flautas with cooking spray on all sides.
11. Bake in the 400 degrees F oven for 20 minutes total, flipping once at the halfway point to ensure even browning.
12. Let cool slightly before chowing downtheyll be really hot!
13. Serve with salsa and your other favorite Mexican fixins.
14. Notes: 1.
15. If youre freezing for a future meal, roll them up and put them on parchment like youre going to bake them but just put them in the freezer instead of the oven.
16. They should be frozen shortly.
17. Then transfer to a Ziploc freezer bag for storage up to 1 month.
18. To cook from frozen, bake at 400 degrees F, just for a few minutes longer on each side.
19. 2.
20. They do keep well for lunch the next day, just cool completely in an open container in the fridge before packing.
21. Putting warm flautas in a Ziploc bag will trap the evaporating moisture and make the tortillas super soggy.
22. Heavily adapted from Healthy-Delicious.

chicken, cheese, sour cream, garlic, chili powder, black pepper, grill, onion powder, cumin, red pepper, paprika, flour tortillas

Taken from tastykitchen.com/recipes/main-courses/baked-chicken-and-spinach-flautas/ (may not work)