Chicken Flautas
Created by dienia b on January 30, 2015
- Servings: 3
- Prep Time: 60m
- Cook Time: 60m
- Recipe #17061
Ingredients
- TOMATILLO SAUCE
- 1 pound tomatillo (cleaned and husked)
- 2 jalapeno peppers, seeded
- 1 yellow onion (chopped)
- 2 garlic cloves, chopped
- 1/3 cup fresh chopped cilantro (divided)
- 1 tablespoon lime juice
- 2 cups chicken stock
- FLAUTAS
- 1 cup shredded chicken breast (cooked in tomatillo sauce)
- 6 corn tortillas
- TOPPINGS
- 1/4 cup black olives, sliced
- 1 cup grated cheddar cheese (finely grated)
- 1 1/2 cups lettuce, shredded
- 1/2 cup guacamole
- 1/4 cup sour cream
How to Make
-
Step 1: Roast the tomatillos and jalapeno peppers in oven or over flame. Put in a wet paper sack to steam to soften skin; peel.
-
Step 2: In stock pot put in tomatillos, jalapenos,onion, and chopped cloves, with half of the cilantro, lime juice, and chicken stock. Add whole chicken breasts and cook.
-
Step 3: When chicken is cooked until it shreds, and tomatillos mash easily, take out chicken.
-
Step 4: Set aside to cool sauce to lukewarm; blend up until smooth, and chicken until you can work with it shredding.
-
Step 5: Steam tortillas in microwave until soft.
-
Step 6: Take 1/8 cup shredded chicken and put on edge of tortilla; roll up; fasten with toothpick to stay closed.
-
Step 7: Repeat. Deep fry until crisp.
-
Step 8: To plate put 2 flautas on plate then serve with Mexican rice and refried beans topped with melted cheese.
-
Step 9: Top with 1/2 cup lettuce.
-
Step 10: Pour 1/4 cup tomatillo sauce over flautas and lettuce.
-
Step 11: Sprinkle on some cilantro and cheese on top.
-
Step 12: Serve gaucamole and sour cream on side.
Nutritional Facts
- Serving Size: 1 (358.7 g)
- Calories 493.6
- Total Fat - 15.1 g
- Saturated Fat - 7.5 g
- Cholesterol - 106.8 mg
- Sodium - 534.7 mg
- Total Carbohydrate - 66.8 g
- Dietary Fiber - 9.1 g
- Sugars - 12.4 g
- Protein - 27 g
- Calcium - 539 mg
- Iron - 10.7 mg
- Vitamin C - 114.4 mg
- Thiamin - 0.4 mg