The first time I made it, I had some spinach that was starting to show signs of better days. Chicken tacos seemed a good idea, but I had those really big tortillas, which always make tacos awkward. So I rolled the mixture up and put it in the oven. Telling Thatbaby we were having "crispy tacos" for dinner peaked his interest.
1 chicken breast
1 bottle of beer (I used a winter ale - just pick something you have on hand that isn't too hoppy)
2 cups water
1 tsp paprika
1 tsp salt
1 tsp garlic powder
1 tsp cumin
1 tsp chili powder
1 bunch spinach, chopped
1 cup monterey jack, shredded
- Preheat oven to 450. Place chicken breast in a saucepan and cover with beer and water. Bring to a boil, then lower heat and simmer 10 minutes. Remove chicken and let cool until cool enough to shred.
- Mix shredded chicken with paprika, salt, garlic powder, cumin, and chili powder.
- Spoon a line of chicken, spinach, and cheese on the bottom half of a tortilla. Roll the tortilla up into a tube, placing seam side down on a parchment or silpat lined baking sheet.
- Spray the tacos with cooking spray. Bake for 20 minutes, turning halfway through.