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recipes : Chicken Flautas
Lightly crisped corn tortillas filled with zesty chicken and cheese.
INGREDIENTS – All ingredients can be found at Rancho San
Miguel Markets
7 – 8 skinless, boneless chicken breast halves – cooked and shredded
¼ jar of picante sauce (using an 8 oz. jar)
1/8 tsp. ground cumin
2 oz. shredded Monterey Jack cheese
2 oz. shredded Cheddar cheese
8 Rancho San Miguel Markets corn tortillas
2 TBS. vegetable oil
DIRECTIONS
- Preheat oven to 350 degrees.
- In a medium bowl mix the shredded chicken, picante sauce and ground
cumin.
- Combine the Monterey Jack and Cheddar cheese. Set aside.
- In a small skillet heat the vegetable oil over medium heat. Place
a corn tortilla in the oil for 1 to 2 seconds on both sides to soften.
Repeat with all of the tortillas (if possible, have someone help you do
this).
- Place tortillas on a paper towel to soak up some of the oil.
- Using a tablespoon, scoop a tablespoon of the chicken mixture in the
center of the tortilla and sprinkle some cheese on top.
- Roll up the tortilla and place on a lightly greased cookie sheet, seam
side down.
- Repeat with all of the tortillas until the chicken mixture is gone.
- If there is any cheese left over, sprinkle it over the rolled tortillas.
- Bake the flautas in the preheated oven for 10 – 15 minutes or until the
tortillas are crispy and golden brown.
- Add salt to taste.
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