Chicken Flautas

Recipe by keen5
READY IN: 1hr 30mins




  • 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.