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cinco de mayo chicken flautas

smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

I made these from a recipe that called for a lot more instruction, so I made it easier to make. These are great w/ some rice and beans, or alone w/ a salad. My family loves these!

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yield 8 serving(s)
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For cinco de mayo chicken flautas

  • 1 c
    plus 2 tbsp vegeatble oil
  • 1 c
    chopped onion
  • 1 tsp
    minced garlic
  • 8 oz
    tomato sauce, no-salt added
  • 1/2 c
    water
  • 2 c
    cooked, shredded chicken
  • 2 Tbsp
    chopped cilantro, optional. i personally don't like it but others do.
  • goya adobo w/ pepper to taste
  • 16
    corn tortillas
  • 1 c
    light sour cream
  • 1 c
    mexican style shredded cheese

How To Make cinco de mayo chicken flautas

  • 1
    Heat oven to 200. Heat 2 tbsp oil in skillet over med-high heat. add onions and garlic, cook until soft. Add tomato sauce and water, bring to a boil. Reduce heat to med-low, simmer, stirring until thickened a little.
  • 2
    Stir in chicken and cilantro if using. Stir to coat chicken. Season w/ adobo. Remove from heat. Heat remaining oil on med-high heat. Cook tortillas until soft, not crisp, about 5 mins. Drain on paper towels.
  • 3
    Spoon 1-1/2 tbsp chicken mix into center of each tortilla, roll tightly, secure w/ toothpicks. Add plautas, seam side down in skillet. Cook a few at a time. Cook, flipping over occasioanlly until crispy. Place in pan in oven to keep warm. Cook remaining flautas in oil in skillet. Serve topped w/ some sour cream and a sprinkling of cheese.
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