Chicken Flautas
photo by Dienia B.
- Ready In:
- 2hrs
- Ingredients:
- 14
- Serves:
-
3
ingredients
-
TOMATILLO SAUCE
- 1 lb tomatillo, cleaned and husked
- 2 jalapenos, seeded
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1⁄3 cup cilantro, chopped, divided
- 1 tablespoon lime juice
- 2 cups chicken stock
-
FLAUTAS
- 1 cup chicken breast, shredded, cooked in tomatillo sauce
- 6 corn tortillas
-
TOPPINGS
- 1⁄4 cup black olives, sliced
- 1 cup cheddar cheese, grated fine
- 1 1⁄2 cups lettuce, shredded
- 1⁄2 cup guacamole
- 1⁄4 cup sour cream
directions
- Roast the tomatillos and jalapeno peppers in oven or over flame.
- Put in a wet paper sack to steam to soften skin; peel.
- In stock pot put in tomatillos, jalapenos,onion, and chopped cloves, with half of the cilantro, lime juice, and chicken stock.
- Add whole chicken breasts and cook.
- When chicken is cooked until it shreds, and tomatillos mash easily, take out chicken.
- Set aside to cool sauce to lukewarm; blend up until smooth, and chicken until you can work with it shredding.
- Steam tortillas in microwave until soft.
- Take 1/8 cup shredded chicken and put on edge of tortilla; roll up; fasten with toothpick to stay closed.
- Repeat.
- Deep fry until crisp.
- To plate put 2 flautas on plate then serve with Mexican rice and refried beans topped with melted cheese.
- Top with 1/2 cup lettuce.
- Pour 1/4 cup tomatillo sauce over flautas and lettuce.
- Sprinkle on some cilantro and cheese on top.
- Serve gaucamole and sour cream on side.
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