Baked Chicken Taquitos:
Redone from the baked chicken flautas recipe. Yes, I have changed the name to taquitos because that's what we kept calling them. They are the same thing as flautas as far as I am concerned.
Note: The recipe below makes a TON. You can easily cut it in half and have plenty.
- 4 chicken breasts
- 4 beers (2 lighter and 2 darker, preferably), plus a little water if needed
- 1-2 tablespoons of hot paprika
- 1 1/2 tablespoons of garlic powder
- 2-3 tablespoons of cumin
- 2-3 tablespoons of chili powder
- a dash of cayenne
- 2 ounces of diced jalapenos (you can also use fresh ones, but I didn't have any)
- 2 packages of frozen chopped spinach, thawed and drained
- sundried tomato, spinach, and jalapeno cheddar tortillas
- 6-8 ounces of grated pepper jack cheese
- Pam cooking spray
- In a large saute pan, add the chicken and beer (and water if necessary). Bring to a boil, then reduce heat and simmer for 7-10 minutes until the chicken is cooked through. Be careful not to overcook otherwise your chicken will be dry.
- Remove the chicken from the liquid and shred it. Save about 1/4 to 1/3 cup of the liquid.
- Life-Altering Shredding Method: Place the cooked chicken in your KitchenAid mixer fitted with the paddle attachment. Mix on medium for 30-45 seconds. During those seconds, stand in awe at the amount of time and effort you just saved. (This will change your shredding chicken life.)
- To the mixing bowl, add the spinach, jalapenos, and all of the spices.
- Add some of the reserved liquid if needed to make sure the mixture is moist.
- Mix well and adjust spices for taste.
- Preheat your oven to 415 degrees.
- Cut the tortillas in half. Spoon a little bit of the chicken and spinach mix along the cut edge of a tortilla.
- Sprinkle with a little cheese.
- Roll the tortilla up, starting with the straight edge. Make sure it is rolled very tightly to prevent leakage or unraveling.
- Place seam-side down on an oiled baking sheet.
- Repeat with remaining tortillas.
- When placing tortilla on baking sheet, leave a little space between them so that they are able to evenly crisp.
- Spray the tops and sides of the taquitos with Pam. Bake for 10 minutes or so until the tops begin to brown and crisp.
- Turn them over and bake for until for another 10 minutes (but probably less) until lightly browned and crispy.