Chicken Flautas


(Makes 12)

2 Chicken Breasts Fillets, skinned
1 Tbsp Vegetable Oil
1 Onion, Finely Chopped
2 Garlic Cloves, Crushed
3 1/2 Oz. Feta Cheese, Crumbled
12 Corn Tortillas
Oil, for frying the rolled tortillas
Salt and Pepper

Ingredients for the Salsa:

3 Tomatoes
Juice of 1/2 a lime
Small Bunch of fresh coriander (cilantro), finely chopped
1/2 small onion, finely chopped
3 fresh chillies or canned green chillies

Step 1:

To make the salsa, plunge the tomatoes into boiling water for 30 seconds, then refresh in cold water. Peel away the skins, remove the seeds and chop the flesh. Mix the tomatoes, lime juice, coriander, onion and chillies in a bowl. Season with salt to taste and set aside.

Step 2:

Put the chicken breasts in a large pan, add water to cover and bring to a boil. Lower the heat and simmer for 15-20 minutes, or until the chicken is cooked. Remove the chicken from the pan and let it cool a little. Using two forks, shred the chicken into small pieces. Set is aside. Start heating up your other pan of oil to cook the tortillas in.

Step 3:

Heat the 1 tbsp of oil in a frying pan, add the onion and garlic and fry over a low heat for about 5 minutes, or until the onion has softened but not colored. Add the shredded chicken with salt and pepper to taste. Mix well, remove from heat and stir in the feta cheese.

Step 4:

Okay, here is the pain in the but part. Before the tortillas can be rolled you will have to cook them 3-4 at a time in the microwave for 30 seconds. As soon as they come out they will need to be rolled. Use a spoonful of the chicken mix in each tortilla. Stick a toothpick in them to hold them together. I used two toothpicks per tortillas. Once rolled they will need to be immediately cooked in the oil that you have heated up for them. Do this till all are rolled and cooked. Let the tortillas cool for 5 minutes before removing the toothpicks to avoid any burns. Serve with the salsa and sour cream. Enjoy.


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