Step 1

Preheat oven to 450˚F.

Step 2

If you are using uncooked tortillas, cook them 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.

Step 3

Place fresh spinach into hot skillet and heat just until wilted. Or microwave fresh spinach in a small covered bowl until the leaves wilt. Drain off all liquid.

Step 4

If using frozen spinach, defrost in a small bowl in the microwave. Press out as much liquid as you can.

Step 5

Distribute equal amounts of shredded cheese, chicken, and spinach down the center of each tortilla. See the picture above.

Step 6

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.

Step 7

Spray both sides of rolled tortillas with olive oil or coconut oil.

Step 8

Bake at 450˚F for 8 minutes or until the flautas start to 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.

Step 9

Note: If seams start to pop open after you flip flautas, gently press them back together with your tongs while flipping.