I’ve been on a bit of a health kick lately. You see, it’s one of my New Years’ resolutions. And for once, I’m sticking with everything I wrote down. Maybe that’s the key… I actually wrote down my New Years’ resolutions this year. I put it on one of those stickies on my laptop so every time I look at my Mac I just see “NEW YEARS’ RESOLUTIONS” on my screen telling me everything that I want to learn to do or be better at. I mean I realize it’s only the third week in January, but seriously this is probably the best I’ve done my resolutions in my 24 years. So I’ll give myself a (small) pat on the back ha. Anyways, so yes, health kick, woo. I got this glorified pedometer thing to help out in this area of my life. It’s called the FitBit. And I’m obsessed. It tells me how many steps I take each day, how many flights of stairs I’ve climbed, how many calories I’ve burned, I tell it what food I eat and how much water I drink throughout the day. And then the FitBit tells me how many more calories I can eat throughout the day and all that jazz. Oh! It also tracks my sleep – how fast I fall asleep, how many times I wake up, etc. Love. It. So basically I’m finally realizing how many calories my favorite foods are and I’ve been quite appalled really. There are certain things I would eat that are literally 2,000 calories, no joke. These Baked Chicken Spinach Flautas are a healthy twist on a delicious, crispy, and fried Mexican classic.
Baked Chicken Spinach Flautas
4 chicken thighs, boneless, skinless
1 (12 oz) can of beer
2 cups water
1 tsp paprika
1 tsp garlic powder
1 tsp salt
1 tsp cumin
1 tsp chili powder
6 burrito tortillas, halved
6 oz reduced-fat cheddar cheese, shredded (not low fat, it doesn’t melt well)
4 cups spinach, roughly chopped
1 jalepeno pepper, minced
Preheat oven to 450F. Cover a baking sheet with parchment paper. Set aside. In a deep skillet, add the chicken, water and beer. Then stir in half of the jalapeño. Bring to a boil and then reduce to a simmer for 10 minutes. Remove the chicken from the pan and place in a bowl. Shred the chicken. Mix the shredded chicken and the salt, garlic powder, cumin, paprika, and chili powder. Pour out all of the liquid from the pan except for 1/4 cup. Add the other half of the jalapeño and spinach to the pan and cook over low heat for 5 minutes, or until spinach is wilted. Remove from heat. Cut the tortillas in half.
Spoon a portion of the chicken mixture onto the tortilla. Then add some of the spinach mixture. Sprinkle with cheese. Roll the tortilla very tightly.
Place the tortilla roll on the pan, seam side down.
Repeat with remaining tortillas. Spray the top of the tortillas with cooking spray. Bake at 450F for 20 minutes, flipping the tortillas half way through.
Makes 12 flautas.
Source: Recipe slightly adapted from Healthy.Delicious.