Recipe by keen5
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.
Top Review by cindymcleod62
My kids are huge fans of Mexican food and so am I, so when I saw this recipe I had to try it and see how good they were. They lived up to our expectations and we all loved them! We will have again soon according to the kids! I won't mind a bit either :)
- 1133.98 g broiler-fryer chickens, cut up into separate pieces
- 946.36 ml water
- 29.58 ml lard or 29.58 ml vegetable shortening
- 1 medium onion, chopped (1/2 cup)
- 1 clove garlic, minced
- 14.79 ml cornstarch
- 6.16 ml salt
- 1.23 ml pepper
- 118.29 ml canned diced mild green chili (about a 4-oz. can)
- vegetable oil (for frying)
- 1 dozen corn tortilla
- 236.59 ml sour cream
- 59.14 ml milk
Directions See How It's Made
- 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.