I loved this recipe from http://beingcindykitchen.blogspot.com/search/label/mexican. I adjusted the recipe a little as well, and these were very tasty and healthy. I wasn't sure how the spinach would turn out as one of the ingredients, but it was actually really good!
Baked Chicken Fajitas
2 large chicken breasts
1/2 cup chicken broth
5 or 6 handfuls of fresh spinach, chopped or torn into smallish pieces
1 tsp paprika
1 tsp coarse salt (or about 3/4 tsp regular salt)
1/2 tsp garlic powder
1 tsp cumin
1 tsp chili powder
1/2 bell pepper, finely chopped
1/2 onion, chopped
1 small can diced chilis
Another 1/4 cup chicken broth
About 2 cups grated mozzarella or monterey jack cheese
10 8" soft taco sized flour tortillas (I'd also like to try this with my homemade tortillas, which are about 6")
Olive oil
Put chicken breasts and first 1/2 cup broth in a medium saucepan; fill
with enough extra water to cover the chicken by about 2 inches. Boil for
15-20 minutes, or until chicken is cooked through. Shred or dice the chicken pieces.
Add spices, bell pepper, onion, and chilis to the chicken. Cook for about 5-10 minutes or until heated through and peppers reach desired tenderness. This helps all the flavors absorb together. Place in a bowl, allow to cool for a few mintutes.
Once chicken is cooked, preheat oven to 450. Grease a rimmed cookie
sheet or jelly-roll pan with cooking spray. Cut tortillas in half if they are large, or keep them in their round shape if they are small or medium-sized. Once ingredients are a little cooler, add grated cheese and spinach, then mix to combine. Spoon a
bit of the filling onto each tortilla half and top with cheese; roll
them up starting from the flat side and tuck them together, roll-side down, on the cookie sheet. Brush
tops with olive oil. Bake for 10 minutes at 450, then use tongs to turn
flautas over and cook for 10 more minutes on the other side (or until
the exposed sides are a dark golden-brown). Serve hot, with salsa if
desired.
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