Crispy Chicken and Spinach Taquitos are made with flour tortillas, rotisserie chicken, spinach, and cheese. Serve with your favorite salsa and guacamole and get ready to hear, “More, please!”
Anytime I have a partial package of fresh spinach hanging out in my fridge, this is my go-to solution for using it. In addition, you will need some flour tortillas, leftover rotisserie chicken (which I freeze for occasions like this), and some spicy cheese.
Some people call rolled up tortillas with a filling tacquitos. Others say they are flautas. The official difference seems to depend on the type of tortillas used.
However, the lines have been blurred by restaurants that use both terms interchangeably no matter what kind of tortillas are involved.
These are so tempting, you won’t be able to stop with just one. I usually have no room for dessert when I’ve had my fill of these Crispy Baked Chicken and Spinach Taquitos.
- FLOUR TORTILLAS: Start with my favorite TortillaLand uncooked flour tortillas available dependably at Costco and other grocery stores. I like the TortillaLand tortillas because of the way they bake up flaky and crispy.
Another option is to make the tortillas yourself. This is my favorite homemade tortilla recipe. Obviously, you can use store-bought already-cooked flour tortillas.
- CHICKEN: Shredded rotisserie chicken is what I usually pull out of my freezer for this recipe.
- CHEESE: Use Pepper Jack cheese for the heat and flavor it adds. Monterey Jack would be a milder choice. Cheddar cheese also works.
If you use a cheese without peppers, you might consider adding some chopped pickled jalapeños for the same of spiciness.
- SPINACH: Fresh spinach is easiest in my book. If you use frozen spinach, be sure you squeeze it dry before adding it to a tortilla.
What to serve on the side
These taquitos are similar to the Crispy Egg and Sausage Breakfast Taquitos I’ve written about in the past. They are not limited to breakfast.
Assembling Chicken Taquitos with Spinach
More recipes for Tex-Mex lovers
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- 4 flour tortillas (8-inch diameter)
- 4 oz. (3 cups) chopped fresh spinach
- 1 cup rotisserie chicken, shredded
- 2.5 oz or 1 cup Monterrey Jack cheese or Pepper Jack, shredded
- Olive oil or coconut oil spray
- Preheat oven to 450 degrees.
- If you are using uncooked tortillas, go ahead and cook them per directions on the package. Otherwise, cut cooked flour tortillas in half.
- Place fresh spinach into hot skillet and heat just until wilted. Drain any excess liquid.
- Distribute equal amounts of chicken, spinach, and shredded cheese onto long side of each tortilla half. See picture above.
- Starting with the long side, tightly roll each tortilla and place onto cookie sheet seam-side down. The cheese will melt and stick, so I recommend lining cookie sheet with non-stick aluminum foil, parchment paper, or a silicone baking mat for easy removal of the flautas and quick clean-up.
- Spray both sides of rolled tortillas with olive oil or coconut oil.
- Bake at 450 degrees for 8 minutes or until flautas start to brown. Carefully flip flautas to seam-side up and continue to bake for another 5-8 minutes until flautas are golden brown and crispy all over.
- If seams start to pop open after you flip flautas, gently press them back together with your tongs while flipping.
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Nutrition Information:Yield: 8 flautas Serving Size: 2 flautas
Amount Per Serving: Calories: 240Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 46mgSodium: 348mgCarbohydrates: 15gFiber: 1gSugar: 0gProtein: 15g