Flautas, that are made with tortillas, shredded chicken and other ingredients, originated from Sinaloa, a state in northern Mexico. They are now popular in many parts of the U.S.
- 2 boneless fully cooked, chicken breasts
- 1 onion, diced
- chopped lettuce
- 2 cloves garlic, minced
- 6 corn tortillas
- 1 jalapeño, diced
- 1 teaspoon chili powder
- ½ teaspoon cayenne
- 1 teaspoon cumin
- ½ cup cilantro
- 1 cup salsa
- 1 cup shredded cheese (Mexican blend cheese)
- vegetable oil, for frying
- 2 tbs olive oil
- Salt and pepper to taste
- lettuce, sour cream, black olives, salsa, cheese, tomatoes, etc. for topping
- juice from one lime
- Place chicken breasts in a baking sheet. Brush chicken with olive oil and sprinkle salt and pepper.
- Bake chicken until it is fully cooked and shred it once it cools lightly.
- Saute onions and jalapenos, in vegetable oil for around 5 minutes in a skillet. To this, add garlic, cumin, and cayenne pepper. Cook for another two minutes.
- To this mixture, add shredded chicken and salsa.
- Remove from heat and stir in shredded cheese, chopped cilantro and lime juice.
- Place tortillas on the work surface and add around 2 tbs of this mixture on each tortilla.
- Fry rolled tortillas in oil for around 4 minutes. Turn occasionally and fry until golden brown on all sides.
- Place fried tortillas on a place and drizzle with sour cream. Top it with lettuce, tomatoes, and salsa.
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