1½ cups(170g)Monterrey Jack cheese or Pepper Jack, shredded - 6 ounces
Olive oil or coconut oil spray
Instructions
Preheat oven to 450˚F (230˚C).
If you are using uncooked tortillas, cook 6 flour tortillas per the directions on the package. If using cooked tortillas that are larger than 6 inches in diameter, you may want to cut them in half.
Place 3 cups fresh spinach, chopped into a hot skillet, and heat just until wilted. Or microwave fresh spinach in a small covered bowl until the leaves wilt. Drain off all liquid.
If using frozen spinach, defrost in a small bowl in the microwave. Press out as much liquid as you can.
Distribute equal amounts of 1½ cup rotisserie chicken, shredded, 1½ cups Monterrey Jack cheese or Pepper Jack, shredded, and spinach down the center of each tortilla. See the picture above.
Starting with one side (or the long side if using a tortilla cut in half), tightly roll each tortilla and place it onto a cookie sheet seam-side down. The cheese will melt and stick as these flautas bake, so I recommend lining a 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˚F (230˚C)for 8 minutes or until the flautas turn golden brown. Carefully flip flautas so the seam-side is up and continue to bake for another 5-8 minutes until flautas are golden brown and crispy all over.
Note: If seams start to pop open after you flip flautas, gently press them back together with your tongs while flipping.