Chicken Flautas

SHREDDED CHICKEN:

1. In a medium sized pot, add all ingredients and enough water to cover chicken. 
2. Bring to a boil over medium to high then reduce heat to a simmer and cook for approximately 15 min or until chicken is cooked through. 
3. Remove from water and allow to cool. Once cooled, shred chicken using a fork.

TOMATO SAUTÉ :

1. Add all ingredients to a pan over medium heat and cook for approximately 5-7 minutes. 
2. Add tomato sauté to shredded chicken.

PREPARE FRYING OIL:

1. Add about 1 1/2 inches of oil to a large sauté pan and heat over medium-high heat until the temperature reaches 350°F. 
2. To test, add a small piece of tortilla into the oil; the oil should sizzle once it’s ready for frying.

PREPARE THE TORTILLAS:

1. Place corn tortillas in a lightly damp paper towel and heat in the microwave for approximately 45 seconds, flipping the tortillas halfway through until all of them are warm and pliable. 
2. To keep them warm, wrap tortillas in a clean kitchen towel.

ASSEMBLE FLAUTAS:

1. Place a heaping spoonful of the shredded chicken onto the edge of tortilla. 
2. Tightly roll up each tortilla and secure it by threading a toothpick along the edge.

FRY:

1. Add 3 to 4 flautas at a time into the frying oil. 
2. Fry for 2 minutes each side or until golden brown. 
3. Transfer them to a paper towel lined plate or baking sheet.

SERVE:

1. Remove the toothpicks from the flautas. 
2. Serve on plates and top with with shredded lettuce, tomatoes, red onion, salsa verde, salsa, guacamole or crumbled cotija cheese or feta.

* Alternatively, you can use a store bought cooked rotisserie chicken and salsa to save time on steps 1 and 2.

Recipe by: Bobbie Rose