Chicken, Spinach & Cheese Falutas

Slow Cooked Chicken Rolled into a delicious Tortilla with Spinach and Cheese and Deep Fried

AuthorSara Bojarski Prep Time: 0:10:00
Cook Time: 3:30:00
Total Time: 3:40:00
Serving Size: Makes 12 Flautas Ingredients
  • 1 1/2 lbs Boneless Chicken Breasts
  • 14 Ounce Can of Fire Roasted Tomatoes
  • 2 T Adobo Sauce
  • 2 tsps Dried Oregano
  • 3/4 Cup Red Onion (minced)
  • 2 Garlic Cloves (minced)
  • 1 Jalapeno (Roasted, Skin Removed and minced)
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Extra Virgin Olive Oil
  • 6 oz Baby Spinach
  • 1 1/2 Cups Cheddar Cheese (shredded)
  • 12 6" Flour Tortillas
  • Sour Cream (for serving)
  • In a bowl combine your Roasted Tomatoes, adobo Sauce, Oregano, Red Onion, Garlic, Roasted JalapeƱo and salt. Stir together to combine.
  • Pour half of this mixture in a slow cooker and spread out along the bottom of the slow cooker. Lay your chicken breasts on top, and top the chicken with the remaining sauce. Cover and cook on high for 3 hours.
  • Once done, remove the chicken from the slow cooker and shred. Place chicken in a large bowl and top with most of the liquid/sauce from the slow cooker (do this to taste). Meanwhile in a large saute pan, heat up 1 teaspoon of Olive Oil, add in your spinach and saute until wilted, about 3 minutes. Toss the spinach in with the chicken and add in your cheese. Stir together to combine completely. Taste and season with salt.
  • Heat up a large pot of oil or a deep fryer to 360 degrees and also preheat your oven to 200 degrees (with a sheet pan inside). Take your tortillas, and on each one, spread out about 1/2 cup of your chicken filling. Roll them up tight and secure with 3 toothpicks. Place in the deep fryer in batches, and fry til golden brown. Remove from oil and place on sheet pan in oven to keep warm.
  • Continue to fry all the flautas. Remove toothpicks before serving. Serve with a drizzle of Sour Cream mixed with 1-2T of milk to create a more sauce-like consistency.