Dana's Mexican Chicken Flautas
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Yields:
-
30 flautas
ingredients
- 4 chicken breast halves
- 1⁄2 yellow onion, diced
- 1 (30 ounce) bag frozen diced potatoes
- 1 large tomatoes, diced
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 3 tablespoons vegetable oil
- 30 corn tortillas
directions
- 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.
- Fry potatoes, seasoned with garlic powder, salt and pepper, tomato, and onion in large skillet with vegetable oil until cooked.
- Mix potato mixture with shredded chicken.
- 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.
- 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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RECIPE SUBMITTED BY
I am a proud single parent mom of a wonderful 15 year-old teen, an RN, daughter, gardener, and a doxie/weiner lover. I moved to Arkansas about five years ago and finally am getting more used to here. I'm a bit sassy and certainly a "Jersey Girl" at heart. Still haven't figured out why God brought me here to Arkansas, but I am sure in the future he'll open my eyes to why. When my son goes to college, I will probably adopt a bunch of children from different backgrounds. I love diversity and being different. Then I'll move to Jersey.... LOL
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