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1 Mexican >flautas on Mon Jul 07, 2008 1:10 am


Chicken boneless breasts or your choice.
1 teaspoon Cumin
3 tablespoons Chili powder
2 Garlic cloves or 1 teaspoon garlic powder
1 medium Onion
2 medium Bell peppers
3 tablespoons Cooking oil your choice
1 Canned whole tomatoes or chopped
2 cups chicken broth
Salt to taste
12 to 24 Soft tortillas

Instructions for Chicken flautas:
In four quart pan add chicken breasts. Salt, cover with water, bring to boil, loosely cover. Cook over medium low heat for 1 hour, drain saving broth. Set chicken aside to cool.

When cooled, chop in small pieces. In same pot add oil, sauté` onion and bell peppers, diced. Cooking overlow heat till lightly sautéed. Add chicken cooking 3 or 4 more minutes.

In blender add can tomato's, chili powder, garlic, cumin, oregano. Pour mixture in pan along with 2 cups of broth. Bring to boil, cover and simmer over medium heat about 15 or 20 minutes, salt to taste.

For chicken flautas: Heat oil in skillet. Cook corn tortillas, one at a time, in hot oil until soft, about 5 to 10 seconds; drain.

put chicken in center of each tortilla. Roll the tortilla around the chicken filling into flute shape.
Use toothpicks to hold the tortilla in the flute shape. ("flauta" in Spanish.)

place in a casserole dish, pour tomato mixture over flautas, top with any type cheese you prefer, bake till hot and bubbly, serve with guacamole,salsa, and sour cream

sides blackbeans and a salad

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