Crunchy, baked chicken and spinach flautas made with your favorite brown ale. Serve these with guacamole, salsa and homemade sour cream.
- 2 boneless, skinless chicken breasts
- 1 bottle (12 ounces) beer
- 2 cups water
- 1 tsp Kosher salt
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 jalapeño pepper, minced
- 2 cups baby spinach, chopped
- 12 flour tortillas (8 inch)
- 6 ounces shredded Colby jack cheese
- cooking spray
- To make these flautas, preheat oven to 450°F.
- In a large saucepan, combine the brown ale, water, salt, garlic powder, cumin, chili powder and half of the jalapeño.
- Add the chicken to the pan and bring to a boil, reduce the heat and simmer for 20 minutes.
- Remove the chicken and shred with two forks or add it to the bowl of your KitchenAid mixer with the paddle attachment and let her go.
- Pour out all but 1/4 cup of the cooking liquid. Add the remainingjalapeño and spinach; cook over low heat for a couple minutes, until the spinach is wilted.
- Spoon a heaping tablespoon of the chicken mixture near the edge of the tortilla. Add a spoonful of spinach and cheese over top of the chicken. Roll the tortilla up tightly.
- Place seam-side down on a greased cookie sheet. Repeat with remaining tortillas. Spray the prepared flautas with cooking spray.
- Bake for 10 minutes, flip over and back for 5 to 10 minutes more until the tortillas are golden brown. Serve with sour cream, guacamole and salsa.