Flautas with Chicken Filling the Editors of Publications International, Ltd.
Flautas with Chicken Filling
Makes 4 to 6 servings
|3||chicken breast halves (about 1-1/2 pounds)|
|1||can (4 ounces) diced green chilies, drained|
|1/8||teaspoon salt (optional)|
|1/2||teaspoon ground cumin|
|Fresh Tomato Salsa|
|1||cup Classic Guacamole or prepared guacamole|
|12||corn tortillas (6-inch diameter)|
|4||cups shredded iceberg lettuce|
|1||cup (4 ounces) shredded Monterey Jack cheese|
|1/2||cup sour cream|
|Tomato wedges and cilantro sprigs for garnish|
- Combine chicken, chilies, water, salt and cumin in medium skillet. Bring to a 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 Salsa and 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 2 tortillas by about half of each tortilla. Spoon 1/8 of chicken mixture down center. Top with 1/8 of reserved chilies. Roll up as tightly as possible.
- Preheat oven to 250°F. Heat 1 inch oil in deep, heavy skillet over medium-high heat to 375°F; adjust heat to maintain temperature. Line baking sheet with paper towels.
- Fry flautas, 1 or 2 at a time, in oil, holding closed with tongs during first 30 seconds to prevent flautas from unrolling. Fry 2 minutes or until crisp and golden on all sides, turning occasionally. Drain on paper towels. Keep warm in oven on prepared baking sheet.
- To serve, place 2 to 3 flautas on each lettuce-lined plate. Top each serving with some of the cheese, Classic Guacamole and sour cream. Garnish, if desired. Serve with Fresh Tomato Salsa.
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