Chicken Flautas With Chunky Guacamole Recipes

CHICKEN FLAUTAS WITH CHUNKY GUACAMOLE

Steps:

• FLAUTAS: In a bowl, combine all flauta ingredients (excluding tortillas and oil). Allow to rest about 15 minutes to marry flavors.
• Place about 2 tablespoons of chicken mixture in center of flour tortilla, and roll-up like a cigar. Secure with a toothpick.
• Continue with remaining tortillas. Keep flautas covered with a damp paper towel to prevent drying out.
• Heat enough oil in skillet to come almost halfway up sides of flautas (about 1/4 inch depth).
• Quickly fry flautas on all sides until lightly golden brown. This happens very quickly, so don't walk away.
• Drain on paper towels and serve with Chunky Guacamole.
• CHUNKY GUACAMOLE: Dice avocados into chunks and place in a medium bowl.
• Add remaining guacamole ingredients, and gently toss to combine.
• Season to taste with salt and pepper. Serve immediately.

CHICKEN FLAUTAS

Steps:

• Place chicken in saucepan and add water.
• Bring to boil, reduce heat and simmer about 20-25 minutes or until chicken is tender.
• Cool and use fork to pull chicken apart into long, thin shreds.
• In a bowl, stir together shredded chicken, cheese, chili peppers and cumin.
• For each flauta, spoon in 1/4 cup of chicken mixture down center of tortilla.
• Roll up tortilla tightly and secure with a toothpick.
• In a skillet, heat about 1/4 cup of oil and fry 3-4 rolled up tortillas about 3-4 minutes, turning until crisp and golden brown.
• Drain on paper towel.
• Serve with favorite toppings, salsa, sour cream and guacamole.

CHICKEN FLAUTAS

Steps:

• Bring saucepan of water and chicken to boil.
• Reduce heat to simmer for 15-20 minutes, until chicken is cooked.
• Remove from pan.
• After chicken has cooled, shred with 2 forks and set aside.
• Chop onion and mince garlic.
• Add onion and garlic to heated oil and sauté on low heat until onion is soft, but not browned.
• Mix in chicken and season with salt and pepper.
• Remove from heat and add in cheese.
• Mix well.
• Soften tortillas in microwave for 30 sec.
• Heat frying oil until small piece of tortilla floats and bubbles.
• Place chicken mixture in each tortilla, roll up tightly and secure with toothpick.
• I recommend putting tortilla in oil immediately, as they tend to crack and come apart if left sitting.
• Turn flautas frequently, cooking 2-3 minutes or until golden.
• Drain on paper towels and serve with creme and salsa, if desired.

MEXICAN CHICKEN FLAUTAS

Steps:

• Cook chicken in water with salt, garlic powder and onion powder. Bring water to a boil and cook for 30 minutes.
• Remove meat and save the liquid. Shred meat and set aside.
• In a large deep skillet add chicken, and reserved liquid and lightly cook covered for 5 minutes.
• Add all remaining ingredients and seasonings, using cornstarch to thicken. Simmer for 10 minutes. Set aside and allow to cool slightly.
• Heat a skillet lightly coated with corn oil. Fill corn tortillas that have been lightly warmed on burner with meat mixture and roll to form a tight tube. Fry in skillet until crisp and crunchy.
• Serve with guacamole, sour cream or salsa.