Shredded Chicken Stuffed Flautas
Indulge in this Mexican classic meal, which features chicken, pico de gallo, and fresh guacamole.
Recipe courtesy of Sombrero Mexican Food
- 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
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.