Dana's Mexican Chicken Flautas |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 16 |
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Dana's recipe is fabulous and use the broth to make Dana's Mexican Rice. Serve hot with sour cream, salsa, rice and beans. Ingredients:
4 chicken breast halves |
1/2 yellow onion, diced |
1 (30 ounce) bag frozen diced potatoes |
1 large tomato, diced |
1/2 teaspoon garlic powder |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons vegetable oil |
30 corn tortillas |
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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