Like HowStuffWorks on Facebook!

Chicken Flautas with Roasted Tomatillo Salsa


Chicken Flautas with Roasted Tomatillo Salsa

Chicken Flautas with Roasted Tomatillo Salsa

Yield

Makes 16 flautas 4 servings

Ingredients

3 cups water
1 pound boneless chicken breast
2 bay leaves
1/2 teaspoon salt
1/2 cup picante sauce
1/2 teaspoon ground cumin
1 cup vegetable oil
16 soft corn tortillas
Roasted Tomatillo Salsa

Preparation

  1. Add water to large saucepan and bring to a boil over high heat. Add chicken, bay leaves and salt, bring just to a boil, reduce heat, cover and simmer 15 minutes or until chicken is no longer pink in the center. Remove chicken from pan, discard bay leaves and all but 1/4 cup of the cooking water; shred chicken with 2 forks. Return shredded chicken to the reserved 1/4 cup water in saucepan, add picante sauce and cumin, and stir to blend well.
  2. Preheat oven to 425°F. Heat oil in a 10-inch skillet and over medium-high heat until hot, but not smoking. Cook tortillas quickly one at a time, about 5 seconds on each side, just until pliable, and drain on paper towels.
  3. Spoon 2 tablespoons of the shredded chicken on one end of each tortilla and roll tightly, resembling a cigar. Place seam side down on a baking sheet. Repeat with remaining ingredients. Bake filled tortillas 15 minutes or until golden and crisp. Serve with salsa.

Check out more recipes for Mexican



More to Explore