1 cup shredded chicken breast
1/2 cup canned chopped tomatoes
1/4 cup chopped onion white or yellow
1 garlic clove minced
6 flour tortillas
1/2 cup cooking oil I use avocado oil
Shredded lettuce for garnish
Grated Cotija or Monterey Jack cheese for garnish
Saute the onions on medium heat until translucent (around 5 minutes), then add the minced garlic and simmer for 2 more minutes.
Add the chopped tomatoes and the shredded chicken. Cook over medium heat for 5 minutes, allowing the tomatoes to cook down slightly. Remove from heat.
Add ⅙ of the filling to each flour tortilla. It’s best to add the filling closer to one side, so they can easily be rolled tightly. Be sure not to use too much filling in the flauta and to spread it evenly.
Heat the oil in a large skillet over medium heat. Add each flauta, seam side down to the pan. Cook for 3-5 minutes, rolling them occasionally to obtain an even fry.
Remove from pan to cool on a wire rack. Garnish with shredded lettuce, cheese and pico de gallo. Serve with salsa and/or sour cream.
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