Ingredients for Single Meal
- 1/2 - rotisserie chicken(s)
- 1 - 10 oz. box(es) frozen spinach
- 2 - cup(s) shredded Monterrey Jack cheese
- 20 - small flour tortillas**
- 2 - tsp canola oil**
- Side: - guacamole**
- Side: - corn on the cob**
- 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal
- Set out spinach to thaw. Once thawed, drain well.
- Preheat oven to 450 F.
- In a mixing bowl, stir together the shredded chicken, spinach and shredded cheese. Spoon into the tortillas. Roll the tortillas tightly and place seam side down on greased cookie sheet. Spray or brush the tops with oil.
- Bake in the preheated oven for 10 minutes, then flip and bake for another 5 to 10 minutes.
- Serve Baked Chicken & Spinach Flautas with guacamole and corn on the cob.
Freezeasy Meal Prep Directions
- Pull and shred meat from 1 rotisserie chicken.
- Thaw and drain 2 boxes of frozen spinach.
To each gallon-size plastic freezer baggie, add the following ingredients:
- Half of the shredded chicken into each bag
- Half of the thawed and drained spinach
- 2 cups shredded Monterrey Jack cheese
Remove as much air as possible and seal. Add label to baggie and freeze.
Freeze & Thaw Instructions
Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in a warm bowl of water for about 20 minutes, before using the filling to assemble and bake the flautas as directed.
Special notes
You can freeze the tortillas in the bag they come in from the store, then thaw them when it’s time to make the flautas.
Dairy-Free Modifications
Omit the cheese for dairy-free flautas.
Gluten-Free Modifications
Unfortunately this meal isn’t gluten-free, unless you want to use corn tortillas.
Printable Label Recipe Title
Chicken & Spinach Flautas {Filling}
Printable Label Instructions
Thaw filling completely. Divide filling between 20 flour tortillas, then wrap tortillas tightly. Place seam side down on baking dish, brush with oil and bake at 450 F for 10 minutes, then flip and bake 10 more minutes.
Serve with guacamole and corn on the cob.
