Tuesday, January 26, 2010

Chicken Flautas

Some of the yummiest dishes are the simplest. At a recent party, at my home, people really enjoyed these chicken flautas. I decided to share the recipe with you all. It's nothing difficult or fancy but that's what makes them so good. Keep in mind that most of the meals I make are for a family of 5. So it may call for a lot of ingredients but you can always cut the amounts, to suit your needs. Ya know, eye ball it! Ingredients:

3-4 chicken breast (boil in chicken broth or salted water), shredded
1/2 cup of your boiled chicken water/broth
12-15 flour tortillas (small fajita size)
1 medium onion, chopped
2 small tomatoes, chopped
1 1/2 Tb spoons olive oil
vegetable oil
2 Tb spoons poultry seasoning (I use Chef Merito Chicken Seasoning; you can find it in the Hispanic foods aisle in your local market)

After cooking your chicken breast, let cool slightly and shred. Heat a medium skillet, with the oil. Saute onions and tomatoes, season with salt and pepper. Once onions are translucent, about 3 to 4 minutes, add the shredded chicken. Add the chicken broth/water and mix well. Season your chicken mix with seasoning and let simmer for about 7 minutes. Meanwhile, heat your tortillas on a comal (a round cast iron pan, used to heat tortillas or cook a variety of items) or you can heat them in the microwave, wrapped in a clean cloth; 1 to 2 minutes.
Now you can begin rolling up your flautas. Fill each tortilla with a table spoon or so, of the chicken, then roll. Heat a non-stick pan with enough vegetable oil to cover the bottom of your pan. Place rolled flautas in pan and fry each side, until golden brown. Serve hot!
***You can add a lot of things to this recipe. Just use your imagination. Bell peppers, 1 small can of black beans (drained), jalapenos...anything. Enjoy!