Category: Chicken, Dinner, Healthy Recipes, Life Style Recipes, Light Dinners, Lunch, Meal Times, Pastry Recipe, Recipes, Summer Recipes
Cuisine: Mexican Food
Yields:
4 Servings
Difficulty: Medium
Prep Time: 15 Mins
Cook Time:
25 Mins
Total Time:
40 Mins
A light unique way of serving Flautas (Tacos) with a Spicy Chicken Filling.
Ingredients
Adjust Servings
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INGREDIENTS:
Instructions
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METHOD:
- 1. Combine Chicken, water, Salt and Cumin in a medium skillet bring to boil over a medium-high heat. Reduce heat to low, cove and simmer for 15 - 20 minutes until Chicken is tender. Remove Chicken and let stand to cool enough to handle. Drain Chilies and reserve.
- 2. Prepare Fresh Tomato Salsa and Guacamole. (Also found on the Website)
- 3. With fingers tear Chicken into long thin shreds, Warm Corn Tortillas.
- 4. For each Tortilla: Overlap 2 Tortillas by about half of each Tortilla. Spoon 1/8 of the Chicken mixture down centre, top with 1/8 of reserved Chilies and roll up as tight as possible.
- 5. Preheat oven to 120 degrees. Heat oil in deep heavy based pan or skillet over a medium-high heat (190 degrees) adjust heat to maintain temperature. Line baking sheet with towel paper.
- 6. Fry Tacos 1 or 2 at a time in oil holding closed with tongs during first 30 seconds to prevent Tacos frim unrolling. Fry 2 minutes or until crisp and golden on all sides, turning occasionally. Drain on paper towel and keep warm in oven on the prepared baking sheet.
- 7. To serve place 2 to 3 Tacos on each lettuce-lined plate. Top each serving with some of the cheese. garnish with Guacamole and Sour Cream and have Fresh Tomato Salsa on the side.
