CHICKEN FLAUTAS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Chicken Flautas image

These are delicious! My family could eat them every other night. To save time, the chicken can be cooked ahead and refrigerated, or use leftover chicken or pork. The cook and prep time is a guess. I don't usually time myself.

Provided by keen5

Categories     Chicken

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 13

2 1/2 lbs broiler-fryer chickens, cut up into separate pieces
4 cups water
2 tablespoons lard or 2 tablespoons vegetable shortening
1 medium onion, chopped (1/2 cup)
1 clove garlic, minced
1 tablespoon cornstarch
1 1/4 teaspoons salt
1/4 teaspoon pepper
1/2 cup canned diced mild green chili (about a 4-oz. can)
vegetable oil (for frying)
1 dozen corn tortilla
1 cup sour cream
1/4 cup milk

Steps:

  • Bring chicken pieces and water to boiling in kettle; lower heat; cover.
  • Simmer until fork tender, about 25 minutes.
  • Drain; reserve 1/2 cup broth.
  • Cool chicken until easy to handle.
  • Bone and skin chicken; shred meat.
  • Heat lard or shortening in a large saucepan until melted.
  • Add onion and garlic; saute 1 minute.
  • Stir in cornstarch, salt and pepper.
  • Add reserved 1/2 cup of broth, shredded chicken and chilies.
  • Stir and cook until very thick and bubbly; remove from heat.
  • Heat about 1/4" of oil in a small skillet over medium heat until very hot.
  • Saute tortillas one at a time, a few seconds on each side, until limp.
  • This will soften tortillas so that they will roll up more easily.
  • Do not cook too long or they will become crisp.
  • Drain on paper towels.
  • Fill each tortilla with a heaping spoonful (3 tblsp) chicken mixture across center.
  • Roll tortilla around filling.
  • Be sure filling is 1" from edges or ends of rolled tortilla to avoid splattering during frying.
  • Place 2 or 3 flautas, seam side down, in hot oil.
  • Saute, turning on all sides until crisp.
  • Drain and keep warm while cooking the rest.
  • Combine sour cream and milk in small saucepan.
  • Heat over very low heat just until lukewarm.
  • Spoon over flautas.
  • Garnish with fresh coriander or cilantro leaves, if you wish.

Nutrition Facts : Calories 322.5, Fat 21, SaturatedFat 7.3, Cholesterol 83.6, Sodium 373.1, Carbohydrate 13.2, Fiber 1.7, Sugar 1.4, Protein 19.7

Waqar pathan
w@aol.com

I've tried many chicken flauta recipes, but this one is by far the best. The filling is moist and flavorful, and the flautas are crispy and golden brown. I highly recommend this recipe!


Ather Mahmood
ather_mahmood@gmail.com

These flautas were a real crowd-pleaser! They are perfect for parties or gatherings, and they're always a hit. I love that they can be made ahead of time, which makes them even easier to serve.


James Joel
james.j@gmail.com

I made these chicken flautas for dinner last night and they were a hit! My husband and kids loved them. They were crispy on the outside and juicy on the inside. I will definitely be making these again.


Tanka Shrestha
t_s@gmail.com

These chicken flautas were a great way to use up leftover chicken. They were easy to make and very tasty. I will definitely be making these again.


SuSanTo Sharma
s_susanto@gmail.com

I was pleasantly surprised by how easy these chicken flautas were to make. They turned out crispy and delicious, and the filling was flavorful. I will definitely be making these again.


Helal Bh
b_helal63@yahoo.com

These chicken flautas were easy to make and turned out great! I used a rotisserie chicken for the filling, which made it even easier. I will definitely be making these again.


David jeanlouis
j_d@hotmail.fr

The chicken flautas were delicious! The filling was flavorful and the flautas were crispy. I will definitely be making these again.


Kakar Amir khan
k.k82@hotmail.com

I made these chicken flautas for a party and they were a big hit! They were easy to make and very delicious. I would definitely recommend this recipe.


Abdullasallam Abubakar
abubakar.a@gmail.com

I followed the recipe exactly and the flautas turned out perfectly. They were crispy and golden brown on the outside, and the chicken filling was tender and juicy on the inside. I served them with sour cream, salsa, and guacamole, and they were a hug


Totsman Williams
totsmanwilliams@yahoo.com

These chicken flautas were a hit with my family! The filling was flavorful and moist, and the flautas were crispy on the outside. I will definitely be making these again.


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #main-dish     #poultry     #american     #mexican     #chicken     #stove-top     #dietary     #low-carb     #low-in-something     #meat     #equipment     #presentation     #served-hot     #4-hours-or-less