Flautas With Shredded Chicken Food

CHICKEN FLAUTAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the shredded chicken, picante sauce and ground cumin. Mix together.
• In a small skillet heat vegetable oil over medium high heat. Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all of the tortillas (if possible, have someone help you do this). Place tortillas on paper towel to soak up some of the oil.
• Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle some cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. If there is any cheese left over, sprinkle it over the rolled tortillas.
• Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown.

SHREDDED CHICKEN FLAUTAS

Steps:

• Shred or chop cooked chicken (I like to use a rotisserie chicken) until you have about three cups of chicken.
• In a medium skillet, add olive oil, onion, and chicken. Cook until onions soften, 3-4 minutes. Then add seasonings and remove from heat.
• Heat fry oil in a high-walled skillet over medium heat. Working with one flour tortilla at a time, fill with a about 1/4 cup of filling and a small handful of grated cheese. Roll the tortilla into a tight cylinder. Place the rolled flauta in the hot oil, seam-side down so it seels.
• Continue to roll the flautas as you fry the flautas until you run out of filling. Fry the flautas for about 2 minutes per side until they are golden brown.
• Remove flautas from the hot oil and let drain on a few paper towels.
• Serve flautas with avocado, cilantro, sour cream, and salsa.
• Leftover flautas keep great in the fridge for a few days. Reheat in a 300˚F oven for a few minutes until warmed through and crispy.

FLAUTAS WITH SHREDDED CHICKEN

Steps:

• In a frying pan over medium-high heat, warm the tablespoon oil. Add the onion, chiles, and garlic and saute until softened, about 2 minutes. Stir in teh tomato and continue to cook, stirry constantly, until the mixture thickens and the color changes, about 3 minutes. Fold in the chicken, season to taste with sea salt, and heat thoroughly. Remove from the heat and set aside.
• Place a heavy frying pan over medium-high heat until hot. Lay a tortilla on the pan a few seconds until hot. Transfer it to a plate and arrange several tablespoons of the chicken filling across the lower third of the tortilla. Tightly roll the tortilla up into a tube to make a flauta, secure with a toothpick and set aside. Repeat with the remaining tortillas. (I usually fry them as I make them to cut down on prep time and keep the tortillas from cracking).
• In a bowl, toss the lettuce with the lime juice. Spread it out on a serving plate or on individual plates, dividing it evenly.
• Pour oil to a depth of at least 3/4 inch into a deep heavy frying pan and heat over medium-high heat until the oil shimmers and registers 350 on a deep-frying thermometer. Add the flautas, a few at a time, and fry until crisp and pale gold on all sides, about 4 minutes. Using tongs, transfer them to paper towels to drain. Keep warm in a low oven while frying the rest.
• Place al lthe flautas on the lettuce on the platter, or arrange 2 or 3 flautas on each plate. Spoon 1/2 cup salsa across the flautas in a ribbon, then top with the crema and the radishes. Serve at once, accompanied with more salsa, crema, and guacamole if desired.

CHICKEN FLAUTAS

Steps:

• In a pot, cover chicken with water. Add onion, jalapenos, and one teaspoon of salt and bring to a boil and simmer until tender, about 1 hour. Remove meat from pot and cool. Pull chicken apart into small pieces. Chicken should be continuously pulled apart until string-like consistency. In a deep pan, heat the oil to about 375 to 400 degrees F. Dip corn tortillas into hot oil for 1/2 a second or until tortilla is soft. Lay the shredded chicken in the middle of the corn tortillas. Add enough meat to make sure you taste the flavor of the meat and the corn tortilla. Roll the tortilla up and put toothpick through the middle of the flauta to hold in place. Once rolled, deep fry each flauta in the oil already heated (used to soften the corn tortillas) until corn tortillas turn to a golden brown or to your preference. Allow cooling off time. Remove toothpicks and serve 6 flautas on a plate with salsa or guacamole.

CHICKEN FLAUTAS

Steps:

• Scoop the avocado flesh into a blender. Add the sour cream and the juice of 1/2 lime and pulse until smooth. Season with salt.
• Squeeze the remaining 1/2 lime over the radishes in a small bowl and sprinkle with 1/4 teaspoon salt. Toss the chicken with 3/4 cup salsa in a medium bowl.
• Heat 3/4 inch of vegetable oil in a Dutch oven or large skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.
• Meanwhile, wrap the tortillas in paper towels and microwave until soft, about 45 seconds. Spoon the chicken mixture down the middle of the tortillas. Fold in the ends and roll up like a burrito; secure with toothpicks.
• Working in batches, fry the flautas in the oil, turning as needed, until golden brown, 2 to 3 minutes. Remove with tongs; drain on paper towels and remove the toothpicks. Serve with the avocado cream, radishes, cilantro, lime wedges and the remaining 3/4 cup salsa.

BAKED CHICKEN AND CHEESE FLAUTAS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a skillet over medium-low heat. Add chicken, chilies, salsa, chili powder, cumin, and garlic powder. Cook and stir until heated through, 3 to 5 minutes. Remove from the heat.
• Meanwhile, heat 2 to 3 tortillas at a time in a microwave until soft and pliable, 20 to 25 seconds. Continue with remaining tortillas.
• Lay a tortilla on a work surface. Add some chicken mixture in a line, towards one end of the tortilla, and top with some cheese. Roll tightly, being careful not to tear the tortilla. Secure with two toothpicks. Repeat until all tortillas, chicken, and cheese are used. Transfer tortillas to a baking dish.
• Bake in the preheated oven for 7 minutes. Flip and continue to bake until golden, about 7 minutes more.

CHICKEN FLAUTAS

Steps:

• Place 2 tortillas on work surface, with edges slightly overlapping, to form 9-inch length. Spoon 1/3 cup chicken down center; roll up, starting at one long side. Repeat with remaining tortillas. Secure each with 2 wooden toothpicks, inserting 1 toothpick about 3 inches from each end.
• Heat oil in large skillet on medium-high heat to 375ºF. Add flautas, in batches; cook 4 min. or until crisp and golden brown, turning once. Remove from skillet; drain on paper towels. Discard toothpicks. Place flautas on platter.
• Tear Singles into strips; place in microwaveable bowl. Add milk. Microwave on HIGH 1 min. or until Singles are completely melted and sauce is smooth, stirring every 30 sec. Pour over flautas; top with cabbage and salsa.

CHICKEN FLAUTAS

Steps:

• 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.