Baked Chicken & Spinach Flautas (Taquitos)

I was in a rut for what to serve for dinner and wanted something different for a chicken dish.  I found this recipe while just glancing through websites and thought it sounded good.  I used boneless skinless chicken breasts and just simmered them to cook them quickly.  Afterward, I seasoned the chicken with the dry spices and set it aside.  This came out really good and is a nice alternative to regular chicken breasts!

The original recipe calls for cilantro and since I've realized through other recipes that I really don't care for it, I omitted the cilantro.

Ingredients:

1 tbsp olive oil, plus more for brushing tortillas

1/2 cup finely diced yellow onion

1 tbsp finely diced jalapeño; leave seeds in if more heat is desired

2 tsp ground chili powder

1 1/2 tsp ground cumin

1 tsp garlic powder

1/4 cup water

2 1/2 cups shredded leftover or rotisserie chicken

1/2 cup chopped baby or flat leaf spinach

1 1/2 cups Pepper Jack cheese

1/3 cup sour cream

1 tbsp lime juice

12 (6-inch) corn or flour tortillas. Larger tortillas can be used but for best results, cut in half and start rolling from cut-side

Salsa, sour cream and guacamole, if desired, for garnish

Directions

Preheat oven to 425ºF. Lightly grease a rimmed sheet pan with olive oil and set aside.

Place a non-stick skillet over medium heat. Add onions, oil and jalapeno and cook, stirring often until onions are translucent, about 4 minutes. Add chili powder, cumin and garlic powder and stir for 30 seconds. Add water and chicken and cook until heated through, about 1 minute. Transfer to a bowl, add spinach, toss gently and let sit briefly as spinach wilts. Stir in cheese, sour cream, cilantro and lime juice and season to taste with salt and freshly ground black pepper.

Wrap tortillas in a damp paper towel or clean kitchen towel and microwave on high for 45 seconds. Working with one tortilla at a time, lay tortilla on a clean work surface and place 3-tablespoons of chicken mixture in bottom third of the tortilla; roll up tightly. Place seam-side down on prepared sheet pan and repeat with remaining tortillas, spacing evenly on the sheet pan. Lightly brush tops and sides of tortillas with olive oil and sprinkle with salt. Bake until golden brown and crispy, about 12 to 15 minutes. Serve with salsa, sour cream or guacamole, as a garnish, if desired.