Flautas with Chicken Filling
| Category | Subcategory | Source |
|---|---|---|
| Poultry | Chicken | Page # 24, Mexican Cookbook |
Ingredients
- 3 Chicken Breast Halves (1-1/2 #)
- 1 Can (4 o.z.) Diced Green
- Chillies, drained.
- 1/2 Cup water
- 1/8 Tsp salt (Optional)
- 1/2 Tsp Ground Cumin
- Tomato Salsa
- 1 Cup Classic Guacamole
- 12 Corn Tortillas 6" Diameter
- Vegetable Oil
- 4 Cups Shredded Iceberg Lettuce
- 1 Cup (4 o.z.) Shredded Mozarella
- 1/2 Cup Sour Cream
- Tomato Wedges
- Cilantro for Garnish
Directions
- Combine Chicken, Chilies, water, salt and cumin in medium skillet.
- Bring to boil over medium high heat. Reduce heat to low, cover;
- simmer 15 to 20 minutes until chicken is tender. Remove chicken, let
- stand until cool enough to handle. Drain Chilies; reserve. Prepare
- fresh tomato sauce in classic guacamole. Remove and discard bones
- and skin from chicken. With fingers, tear chicken into long, thin
- shreds. Warm corn tortillas. For each flauta: overlap two tortillas
- by about 1/2 each tortilla. Spoon 1/8 of chicken mixture down
- center. Top with 1/8 of reserved chilies. Roll up as tight as
- possible. Preheat oven to 250 degrees. Heat 1" oil in deep, heavy
- skillet over medium high heat to 375 degrees; Adjust heat to maintain
- temperature. Line baking sheet with paper towels. Fry flautas one
- or two at the time, in oil, holding closed with tongs during first 30
- seconds to prevent flautas from unrolling. Fry two minutes or until
- crisp and golden on all sides turning occasionally. Drain on paper
- towels. Keep warm in oven on prepared baking sheets. To serve place
- two or three flautas on each lettuce lined plate. Top each serving
- with some of the cheese plus the guacamole in sour cream. Garnish,
- if desired. Serve with fresh tomato sauce.