Chicken Flautas
Yield
12 servingsPrep
20 minCook
10 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | ounce package |
flour tortillas
frozen |
|
| 2 | tablespoons |
vegetable oil
|
|
| ¾ | cup |
onions
chopped |
|
| 1 | large |
garlic cloves
minced |
*
|
| 2 ¼ | cups |
chicken
cooked, diced |
|
| ⅔ | cup |
chicken broth
|
|
| 4 | ounces |
green chili peppers, canned
mild, finely chopped |
|
| ⅓ | cup |
raisins, seedless
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
coriander
ground |
|
| ¼ | teaspoon |
cumin
ground |
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | tablespoon |
water
|
|
| 1 | x |
vegetable oil
for frying |
*
|
| ½ | pint |
sour cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | ounce package |
flour tortillas
frozen |
|
| 3E+1 | ml |
vegetable oil
|
|
| 177 | ml |
onions
chopped |
|
| 1 | large |
garlic cloves
minced |
*
|
| 532 | ml |
chicken
cooked, diced |
|
| 158 | ml |
chicken broth
|
|
| 115.6 | ml/g |
green chili peppers, canned
mild, finely chopped |
|
| 79 | ml |
raisins, seedless
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
coriander
ground |
|
| 1.3 | ml |
cumin
ground |
|
| 0.6 | ml |
black pepper
|
|
| 15 | ml |
cornstarch
|
|
| 15 | ml |
water
|
|
| 1 | x |
vegetable oil
for frying |
*
|
| 237 | ml |
sour cream
|
*
|
Directions
Set tortillas aside to partially thaw.
In large skillet, heat oil; sauté onion and garlic for one minute.
Add chicken, chicken broth, chilies, raisins and seasonings.
Dissolve cornstarch in water; add gradually to skillet and cook until thick and bubbly.
Remove from heat.
Heat ⅛ inch oil in another skillet over medium heat until hot.
Separate tortillas and sauté, one at a time, a few seconds on each side, until limp.
(Do not cook too long or they will become crisp and impossible to roll).
Drain on paper toweling.
Fill each tortilla with about 2 heaping tablespoons of chicken mixture across center, keeping filling 1inch from edges.
Roll tortilla around filling.
Place two or three flautas, seam side down, in hot oil.
Saute, turning on all sides, until crisp, about 30 seconds.
Drain on paper toweling; keep warm while frying the rest.
Serve with sour cream as a dip.
