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Repeat for the remaining tortillas. Wrap the tortillas in a damp paper towel and microwave for 30 seconds or until soft and pliable.
Bake for 15 to 20 minutes until crisp and browned.
Chicken flautas recipe with corn tortillas. Ingredients 12 lb chicken tenders or about 1 12 cups chopped cooked chicken 2 tsp olive oil 2 tbsp butter 12 cup chopped yellow onion 3 12 cups corn kernels 3 garlic cloves minced 1 oz light cream cheese 14 cup light mayo 1 cup cotija cheese divided 12 tsp ground cumin 12. In a medium bowl combine the chicken salsa diced chiles cheese garlic salt and pepper. Working with 4 tortillas at a time spread a heaping spoonful along the middle of each tortilla.
There are a few ways to accomplish this. You can heat up some oil in a skillet and flash fry the tortillas for 5-10 seconds. Or you can put them in some foil and bake them in the oven for 1-2 minutes.
Or you can cover them with damp paper towels and nuke them in the microwave for 60 seconds or. Preheat oven to 400-degrees. Combine chicken cream cheese Monterey Jack cheese salsa and salt pepper in a medium-sized bowl.
Evenly distribute chicken mixture over each tortilla making a line down the middle of each tortilla and then rolling them up tight. Add the Canola oil to a large skillet over medium-high heat and wait for the oil to reach between 350-375. Mix the shredded chicken and cheese in a large bowl together and set aside until ready to use.
Wrap a stack of 3-5 flour tortillas at a time in damp paper towel and place on a. Drain on paper towels and place about 1 tablespoon 15 ml of the chicken mixture on each tortilla rolling them tightly to form thin cigar-shaped rolls. Place seam side down in a shallow baking dish and bake in a preheated 400F 200C oven until crisp about 20 minutes.
Spread 1 heaping tablespoon of the chickentomatillo sauce mixture along one side of the tortilla and roll the tortilla into a flute – as tightly as possible without tearing the tortilla. Lay the tortilla flute flap down and continue filling and rolling the rest of the tortillas. Heat about an inch of cooking oil in the skillet.
Wrap the tortillas in a damp paper towel and microwave for 30 seconds or until soft and pliable. Set the tortillas out on a clean counter and evenly distribute the chicken filling into the middle of each. Sprinkle cheese over the chicken and wrap the tortillas placing them seam-side down in the baking sheet.
Brush the remaining 1 teaspoon of oil over the top of the tortillas. Be careful not to use too much. Tightly roll the tortilla from the bottom the filling will spread out and hold the tortilla together.
Place the flauta seam-side down on the baking sheet. Repeat for the remaining tortillas. When the flautas are assembled brush the tops with oil and sprinkle them with a bit of salt.
Bake for 15 to 20 minutes until crisp and browned. Some of the beans will come out the ends. Flip chicken and add 2 cups chicken broth.
Cover and reduce heat to medium and simmer 10 minutes then flip chicken over and continue to cook 5-10 minutes thighs will take less time or until chicken is cooked though and tender enough to shred. Add additional chicken broth or water if the liquid absorbs before the chicken is cooked through. Three-ingredient Shredded Chicken Flautas made simply using flour tortillas shredded chicken and blend of Mexican cheeses.
And with a simple dollop of homemade avocado cream sauce these are a. How I love Mexican food. I eat it a few times a week.
When I travel to other countries I look forward to coming home just to have some delicious Mexican fo.