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The chicken flauta and chimichangs are basically the same thing, except the way that they are rolled. They can also be filled with pork roast and beef for a variation. I especially like the flautas, they are great for pushing those stubborn foods like rice and corn onto your fork. |
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FLAUTAS
Boil the chicken, take off all the meat and shred. Heat the olive in a skillet and add onions. Cook the onion until they just turn clear and then add the shredded chicken. Stir chicken and onions, then add the green chili, salsa and the spices. Stir and cook for about 5 minutes. Warm the tortillas wrapped in aluminum foil in the oven at 300 degrees or heat two at a time in the microwave and keep in a tortilla warmer. Take 1/3 cup of chicken mixture and spread in an inch long line just to one side of the center of a tortilla. Spread a pinch of shredded cheese over the chicken. Starting at the chicken mixture roll the tortilla into a tight cylinder shape. Then use two toothpicks to hold the roll into shape. See the "flauta rolling" button for a demo. Repeat this on all the remaining tortillas. In a large skillet or electric skillet, heat about a half inch of oil to about 350 degrees. Cook the flautas on one side at a time until golden brown. Remove the toothpicks and serve. |
1 whole chicken 1/2 cup chopped onion 1 can green chiles 1 tbs olive oil 2 tbs salsa 2 tbs chili powder 1 tsp cummin 1/4 tsp garlic powder 1/4 tsp salt 8 oz shredded cheese 12 flour tortillas |