Chicken Flautas

Ingredients

• Canola oil (for frying)
• 3 chicken breast (fully cooked, shredded)
• chicken broth (for simmering chicken)
• 1/2 white onion (diced)
• 1 jalapeño (diced)
• 2 cloves garlic (minced)
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne
• 1 teaspoon cumin
• 2 teaspoon cilantro
• 1 cup chunky salsa
• 1 cup shredded cheese (Mexican blend cheese)
• salt
• 12 5-6 inch flour tortilla
• Optional Toppings: lettuce (avocado, sour cream, black olives, salsa Verde, cheese, tomatoes, etc.)

Instructions

1. 1

   Season chicken breast generously with salt and pepper.

2. 2

   Simmer chicken breast in chicken broth until done.

3. 3

   Shred chicken when cooled and set aside.

4. 4

   In a large saucepan, melt butter.

5. 5

   Sauté onions and jalapeno until tender.

6. 6

   Add garlic and sauté until tender.

7. 7

   Add chili powder, cayenne, and cumin.

8. 8

   Stir in dried cilantro.

9. 9

   Add in chunky salsa. Use homemade salsa or really good quality salsa.

10. 10

    Stir up.

11. 11

    Stir in the shredded chicken.

12. 12

    Stir in the cheeses. Taste and add more seasoning to adjust to your liking.

13. 13

    Place a line of chicken mixture about two inches from the edge of the flour tortilla.

14. 14

    Roll up gently but tightly. Insert a toothpick to keep it together while it’s frying.

15. 15

    Heat 2 inches of canola oil to 350 degrees.

16. 16

    Places flautas in the oil and cook until golden. You can cook two or three at a time for about 5 minutes per side.

17. 17

    Cover the pot when cooking the first side. Leave the lid off when cooking the other side.

18. 18

    Drain on paper towels.

19. 19

    Add on the toppings

20. 20

    I used an avocado sour cream spread, black olives, tomatoes, lettuce, homemade salsa and salsa Verde.