Advertisement

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

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement


Recommended

Advertisement

Advertisement