Easy Chicken Flautas

I've made these a couple of times now and they are quite tasty.  I would serve with a variety of condiments to dip into: sour cream, salsa, and guacamole.

INGREDIENTS:
1 Rotisserie chicken
1 t. paprika
1 t. kosher salt
1 t. garlic powder
1 t. ground cumin
1 t. chili powder
1 jalapeno pepper, minced
3 C. spinach
1 T. olive oil
10 9" flour tortillas
10 oz. Queso Quesadilla, shredded
cooking spray

Oven 450

INSTRUCTIONS:
1. Remove the skin from the rotisserie chicken and discard.  Pull the meat from the bones and discard the bones.  Put the chicken in a stand mixer with the paddle attachment.  Add the paprika, salt, garlic powder, cumin, & chili powder to the chicken.  Mix until chicken is shredded and spices are evenly distributed.

2.  Heat olive oil in a skillet on medium-high.  Saute jalapeno until fragrant, then add the spinach.  Keep turning spinach over to mix in the jalapeno.  When cooked (about 3 minutes), remove from heat.  Press spinach between paper towels to remove excess moisture.  Coarsely chop the cooked spinach.

3.  Take each tortilla and cut about 1" 'half moon' from opposing sides so the tortillas will be more rectangular.  On one long edge, spoon 1/10th  of the chicken mixture.  Repeat with spinach and cheese.  Roll tortilla around mixture and place seam side down on a cooking sheet that's been coated in cooking spray. Repeat with the remaining 9 tortillas.

4.  Spray the tortillas with cooking spray (I prefer olive oil spray) and place into oven.  Cook for 9-10 minutes, or until the edges begin to slightly brown.

Enjoy!