Chicken Tortilla Flutes [rolls]

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12
    ounces cooked chicken, I use the cans of chicken occasionally (diced, works great)
  • 1
    teaspoon mild chili powder (hot powder if you like hot)
  • 1
    onion, chopped
  • 2
    tablespoons finely chopped fresh cilantro
  • 1 -2
    tablespoon sour cream
  • vegetable oil, for frying
  • toothpick, for holding tortillas together once rolled up
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DIRECTIONS

  • Heat the tortillas in an unoiled nonstick skillet in a stack, moving the tortillas from the top to the bottom so that they warm evenly. Wrap in foil or a clean dish towel to keep warm.
  • Place the chicken in a large bowl with the chili powder, half the chopped onion and cilantro, and salt to taste. Add enough sour cream to bind the mixture together.
  • Arrange 2 corn tortillas on the counter so that they are overlapping, then spoon some of the filling down the center. Roll up very tightly and secure in place with a toothpick or two. Repeat with the remaining tortillas and filling.
  • Heat enough oil for frying in a deep skillet until hot and fry the rolls until golden and crisp. Carefully remove the rolls from the oil and drain on paper towels.
  • Serve with Guacamole, salsa, sour cream and remaining onion & cilantro.
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