“Dana's recipe is fabulous and use the broth to make Dana's Mexican Rice. Serve hot with sour cream, salsa, rice and beans.”
READY IN:
1hr 15mins
YIELD:
30 flautas
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil chicken breasts in large pot. Season water with garlic powder, salt and pepper. Remove chicken breasts from broth when fully cooked. Reserve broth. Remove bone and skin. Shred chicken breast meat, place into a large bowl.
  2. Fry potatoes, seasoned with garlic powder, salt and pepper, tomato, and onion in large skillet with vegetable oil until cooked.
  3. Mix potato mixture with shredded chicken.
  4. Heat corn tortillas, 15 or so at a time, in the microwave, wrapped in a kitchen towel, for about 2 minutes. (until flexible) Place about a tablespoon and a half of the potato chicken mixture into the end of a corn tortilla and wrap tightly.
  5. Fry the corn tortillas filled with mixture in a skillet on medium to medium high. Be sure to place the seam side down so the flautas don't unroll. Brown on each side and drain on paper towels.

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