Chicken & Spinach Baked Taquitos - total time 45 minutes

With as much Mexican food that I eat, how could I have lived so long without knowing about taquitos?  They are pretty easy to make.  Pretty much like a sauce-less enchilada, although I believe taquitos are supposed to be fried... they still get a nice crispy shell in to oven.  These make great appetizers with some salsa, guacamole and sour cream for dipping.  Or serve them as a meal with corn and spanish rice.

8 small tortillas
1 lb chicken, shredded
.5 can of beer
1 cup queso cheese, shredded
1 medium onion
2 cups spinach, chopped
1 tbsp chili powder
1 tsp red pepper flakes
1 green onion

1.  Preheat oven to 350 degrees.  Sear chicken in pot, pour beer over chicken and continue to cook for about 8 minutes.  Once cooked, shred chicken with two forks.  While shredding chicken, cook onions and spinach in pot until spinach is wilted.
2.  Combine shredded chicken, spinach, onion, chili powder, red pepper flakes, and shredded cheese in miking bowl. 
3.  Scoop about two tablespoons of mixture into tortillas and roll closed tightly.  Place in casserole dish and bake for 15 minutes.  Turn taquitos and bake for additional 10 minutes

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