Chicken Flautas
You can make a roasted chicken to use for this recipe or you can use a store bought roasted chicken. I usually buy 4 roasted chickens at a time, remove the meat, store in separate freezer bags, and use them throughout the week. It's a fast and easy way to put a meal together when you're short on time.
You can omit the onion, green pepper and tomatoes and use a 16 oz. jar of salsa.
Ingredients for flautas:
1 roasted chicken
1 teaspoon cumin
3 tablespoons chili powder
2 garlic cloves or 1 teaspoon garlic powder
1 medium onion (diced)
2 medium bell peppers (diced)
3 tablespoons oil
1 16 oz. can whole or chopped tomatoes *
1 to 2 cups chicken broth (start by adding 1 cup, adding more if mixture is too thick)
Salt to taste
12 to 24 corn or flour tortillas
2 cups oil for frying
Instructions for Chicken flautas
Remove meat from the chicken, shredding it into small pieces. In a deep skillet, heat oil then saute onion and bell peppers, cooking over low heat until soft. Add chicken, cooking 3 or 4 more minutes. In a blender add the canned tomatoes, chili powder, garlic, cumin and oregano. Pour mixture in the skillet along with 1 to 2 cups of the broth. Bring to boil, cover and simmer over medium heat about 15 or 20 minutes, salt to taste.
Instructions for flautas:
In a deep skillet, heat 2 cups of oil over medium heat.
Strain liquid from 1 tablespoon of the chicken mixture and put in the center of each tortilla. Roll the tortilla into a tube. Use toothpicks to hold the tortilla in shape. Fry corn flautas, one at a time, in the hot oil until crispy, for approximately 2-3 minutes, turning often. Remove from oil, drain and place on a platter. Fry flour for approximately 30 to 60 seconds, they brown very quickly.
Serve with salsa, sour cream and guacamole on the side.
*Omit the tomatoes and add bbq sauce and serve the chicken on a bun.
