Ingredients
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2
-
1
-
2
-
1
-
3 1/2
-
12
-
-
-
-
-
-
-
-
-
Directions
Chicken Flautas, My favorite flauta recipe, from a Mexican cookbook by Jane Milton The addition of cheese inside makes them very tasty! I serve these with crema (or sour creme) and homemade salsa Cook time is for total endeavor, but doesn’t include chicken prep as I often use pre-cooked or leftover chicken , Excellent recipe I tweaked it by adding a third clove of garlic, adding cumin and measuring the spices (1 tsp salt, 1 tsp cumin and 1/2 tsp black pepper) See my tweak for additional details Very tasty! Thanks for sharing!, This is a great recipe, and I’ve made it twice now The first time, I just used the cheese we already had (a four-cheese Mexican blend from Costco), and added one tsp of cumin (which I had seen in many other recipes when I was researching)–they were awesome, and this is a great recipe Note that the corn tortillas used are about 6 in diameter, so I ended up with 24 flautas (I cooked six at a time in the oil, for about 1 5 minutes per side) My second modification was to add a third garlic clove, and adjust the seasoning, so used 1 tsp salt, 1 tsp cumin and 1/2 tsp black pepper, and I added the spices to the onions and garlic as they were softening in the pan, as this made it easier to mix the spices then they were evenly distributed when I mixed in the shredded chicken, and later, the cheese Yesterday, we only had crumbled Feta on hand, so used that, and we liked the way they turned out This recipe is definitely a keeper, and is in our recipe book for good! Thank you for sharing! P S While the oil was still hot, I cut the remaining corn tortillas into quarters, added a dozen at a time to the hot oil for one minute per side, tossed on a cooling rack and salted (mixture salt, pepper and lime zest) immediately while hot and oily, then transferred to paper towels You can’t beat homemade chips with fresh guacamole or salsa!
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Steps
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1
Done
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Bring Saucepan of Water and Chicken to Boil. |
|
2
Done
|
Reduce Heat to Simmer For 15-20 Minutes, Until Chicken Is Cooked. |
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3
Done
|
Remove from Pan. |
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4
Done
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After Chicken Has Cooled, Shred With 2 Forks and Set Aside. |
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5
Done
|
Chop Onion and Mince Garlic. |
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6
Done
|
Add Onion and Garlic to Heated Oil and Saut on Low Heat Until Onion Is Soft, but not Browned. |
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7
Done
|
Mix in Chicken and Season With Salt and Pepper. |
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8
Done
|
Remove from Heat and Add in Cheese. |
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9
Done
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Mix Well. |
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10
Done
|
Soften Tortillas in Microwave For 30 Sec. |
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11
Done
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Heat Frying Oil Until Small Piece of Tortilla Floats and Bubbles. |
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12
Done
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Place Chicken Mixture in Each Tortilla, Roll Up Tightly and Secure With Toothpick. |
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13
Done
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I Recommend Putting Tortilla in Oil Immediately, as They Tend to Crack and Come Apart If Left Sitting. |
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14
Done
|
Turn Flautas Frequently, Cooking 2-3 Minutes or Until Golden. |
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15
Done
|
Drain on Paper Towels and Serve With Creme and Salsa, If Desired. |
