Shredded Chicken Stuffed Flautas

Shredded Chicken Stuffed Flautas
Staff Writer
Sombrero Mexican Food

Indulge in this Mexican classic meal, which features chicken, pico de gallo, and fresh guacamole.

Recipe courtesy of Sombrero Mexican Food

Click here to see 10 Amazing Chicken and Avocado Recipes

4
Servings
428
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound boneless, skinless chicken breasts
  • 1 Pound boneless, skinless chicken thighs
  • 1/4 yellow onion, peeled and quartered
  • 1/3 Cup salt
  • 1 Teaspoon garlic powder
  • 6 1/2 quarts water
  • 1 Cup prepared pico de gallo
  • Flour tortillas
  • 2 Tablespoons olive oil
  • Prepared Guacamole
  • Sour cream
  • Shredded cheese
  • Prepared salsa

Directions

In saucepan add the chicken, onion, salt, garlic powder, and Water, and bring to a boil.

Once boiling reduce heat to simmer for 15-20 minutes, until chicken is cooked to a minimum of 165 degrees

Remove ½ of chicken broth and add Pico de Gallo. Bring to a boil, stir and turn off the heat.

Remove from pan and strain all excess broth. Allow chicken to cool and shred.

Using 8-inch flour tortillas add chicken, tightly roll, and hold together with wooden toothpick. In a pan, heat  oil to 360 degrees Place rolled flautas in pan using tongs, turn frequently browning and crisping each side. Once cooked place on plate with paper towel to strain excess oil.

Serve on plate, cut in half topped with fresh guacamole, sour cream, cheese, and salsa.

Nutritional Facts

Total Fat
15g
21%
Sugar
3g
3%
Saturated Fat
9g
38%
Cholesterol
238mg
79%
Carbohydrate, by difference
6g
5%
Protein
69g
100%
Vitamin A, RAE
46µg
7%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
9mg
12%
Calcium, Ca
48mg
5%
Choline, total
249mg
59%
Folate, total
10µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
84mg
26%
Niacin
26mg
100%
Pantothenic acid
4mg
80%
Phosphorus, P
591mg
84%
Riboflavin
1mg
91%
Selenium, Se
81µg
100%
Sodium, Na
580mg
39%
Water
209g
8%
Zinc, Zn
2mg
25%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.