Ingredients:
1.5 - 2 lbs chicken (bone in or boneless, your choice)
1- 16oz jar Tejano Rice Mex (click here to order)
1- 16oz jar Tejano Salsa Verde (click here to order)
1- 20 count pack corn tortillas
3 cups vegetable oil
20 toothpicks
1 container sour cream
Directions:
Cook chicken in the Rice Mex for 40 minutes in a covered pot or pan over medium/high heat. De-bone the chicken (if needed); Shred the chicken to palatable sized shreds. Keep the de-boned chicken with the sauce in a pan warming while you…
Warm the tortillas in a skillet or steam them to soften them. They should be soft and pliable. Heat the oil on medium/high heat until hot. Meanwhile…
Fill tortillas with about 2-3 oz. of the shredded de-boned chicken. Roll the tortilla around the chicken filling into a snug (but not tight) flute shape. Use a toothpick to hold the tortilla in the flute ("flauta" in Spanish) shape. Fry chicken "flauta" until tortilla holds its shape (approximately 2-3 minutes). Remove the toothpicks and place 2 or 3 flautas on a plate. Add green salsa on top of flautas (about 2 tablespoons). Add a dollop of sour cream on one end of the flautas if you like.
What are flautas? A basic corn tortilla tightly rolled into a thin cylinder and deep fried, with a filling in the center and served with a sauce. The filling for flautas can be beef, chicken or cheese. Flautas comes from the Spanish word "flute" because its long, thin shape resembles a flute!
