- 12 corn tortillas
- 2 chicken breasts, boneless and skinless
- 1/4 Cup oil
- 3 cloves garlic
- 1/2 Teaspoon salt
- 1 large tomato
- 1 hot pepper
- 1/8 onion
- 5 sprigs of cilantro
- Sour cream, for garnish
- Guacamole, for garnish
Boil chicken with salt and garlic for 15 minutes or until fully-cooked.
Cool and shred the chicken into smaller pieces.
Heat each tortilla briefly so they are soft.
Fill the tortillas with chicken.
Wrap up the tortilla and secure it together using a toothpick.
Heat oil on the pan.
Brown each flauta on all sides and place on a paper towel to drain.
Boil the tomatoes and peppers before placing them in the blender with the onion and cilantro.
Cover flautas with the salsa and sour cream.