Chicken Flautas Ahogadas Recipes

Steps:

• Fill a large saucepan halfway with water and bring to a boil over high. Thinly slice half the onion crosswise into thin rounds, leaving the remaining onion half in one large piece. Add the onion wedge, tomatillos, chiles and garlic to the boiling water, reduce the heat to medium-low and simmer, stirring occasionally, until softened and tomatillos take on a yellow-green hue, about 10 minutes. Reserve 1 cup cooking water and pour the remaining contents of the saucepan into a colander to drain.
• While tomatillos cool, toss the chicken with the cumin, oregano, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
• Coarsely chop the cooked onion, garlic and chiles, discarding chile stems. Transfer to a blender with 1/4 cup reserved cooking water and blend until chunky. Add the tomatillos and another 1/2 cup reserved cooking water and blend until smooth.
• Heat 1 tablespoon oil in the saucepan over medium. Add the sauce and 1 teaspoon salt. Pour the remaining 1/4 cup reserved cooking water into the blender jar, swirl around to catch any remnants in blender, then pour the mixture into the saucepan. Simmer over low, stirring often, until flavors meld, about 10 minutes. Cover and keep warm.
• While the sauce cooks, wrap the tortillas in a damp dish towel and microwave, 1 minute. Shuffle the tortillas to redistribute the heat, then microwave, 1 minute more. Transfer to a dry dish towel and wrap tightly to keep warm.
• Heat about 1/2-inch oil in a large, heavy skillet over medium-high. To test if it's hot enough, tear off a small piece of tortilla, add to oil and flip after 30 seconds; the tortilla should turn light golden-brown. (You'll need to make sure the oil is properly heated so the flautas become crisp.) Working with one at a time, pull out a warm tortilla and add about 2 tablespoons chicken in a line down the center of the tortilla. Roll tightly and secure crosswise using two toothpicks.
• Once you've rolled all 12 tortillas, gently transfer them to the hot oil using tongs and cook, seam side down, until golden brown on all sides, turning occasionally, about 4 to 5 minutes. (Work in batches to avoid crowding.) Using tongs, tilt flautas over skillet to allow excess oil to drain, then transfer flautas to a paper towel-lined platter and carefully remove and discard toothpicks.
• To serve, divide the sauce among 4 shallow bowls (about 1/2 cup per serving). Divide the flautas among bowls and slather flautas with crema. Top with cheese, sliced onion and cilantro and serve immediately.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the shredded chicken, picante sauce and ground cumin. Mix together.
• In a small skillet heat vegetable oil over medium high heat. Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all of the tortillas (if possible, have someone help you do this). Place tortillas on paper towel to soak up some of the oil.
• Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle some cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. If there is any cheese left over, sprinkle it over the rolled tortillas.
• Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown.

Steps:

• Bring saucepan of water and chicken to boil.
• Reduce heat to simmer for 15-20 minutes, until chicken is cooked.
• Remove from pan.
• After chicken has cooled, shred with 2 forks and set aside.
• Chop onion and mince garlic.
• Add onion and garlic to heated oil and sauté on low heat until onion is soft, but not browned.
• Mix in chicken and season with salt and pepper.
• Remove from heat and add in cheese.
• Mix well.
• Soften tortillas in microwave for 30 sec.
• Heat frying oil until small piece of tortilla floats and bubbles.
• Place chicken mixture in each tortilla, roll up tightly and secure with toothpick.
• I recommend putting tortilla in oil immediately, as they tend to crack and come apart if left sitting.
• Turn flautas frequently, cooking 2-3 minutes or until golden.
• Drain on paper towels and serve with creme and salsa, if desired.

Steps:

• Melt butter in a skillet over medium heat; stir flour into butter until smooth. Add onion to flour-butter mixture; cook and stir until onion is softened, 5 to 10 minutes. Mix black olives, lemon juice, oil, paprika, black pepper, and salt into onion mixture; cook and stir until heated through, about 2 minutes. Stir chicken into mixture and remove skillet from heat and cover.
• Heat oil in a large, heavy saucepan or deep-fryer.
• Fill tortillas with chicken mixture. Roll tortilla around filling and secure with a toothpick.
• Fry the rolled tortillas, working in batches, in the hot oil until browned, about 2 minutes. Transfer fried tortillas to a paper towel-lined plate using a slotted spoon or tongs.

Steps:

• Fill a large pot with enough oil to reach 2 inches up the side of the pan. Heat over medium heat until a deep-frying thermometer inserted in the oil reads 375 degrees F. To make the flautas: In a pan over medium heat melt butter and saute onions and jalapenos until tender, about 5 minutes. Add garlic, cumin, and cayenne pepper and cook until fragrant, another 2 minutes. Add chicken and salsa; stir to combine. Remove from heat and stir in cilantro, cheese and lime juice. Let cool slightly.
• Preheat oven to 200 degrees F.
• Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla. Roll tortilla tightly around the filling and secure with a toothpick. Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt. Keep flautas warm in the oven on a sheet tray while assembling and cooking the remaining tortillas.
• To make the Avocado Cream: In a serving bowl, mash avocado, sour cream and lime juice until smooth. Season with salt, to taste.
• To serve, arrange flautas on a platter of shredded lettuce and serve with Avocado Cream on the side.

Steps:

• In a pot, cover chicken with water. Add onion, jalapenos, and one teaspoon of salt and bring to a boil and simmer until tender, about 1 hour. Remove meat from pot and cool. Pull chicken apart into small pieces. Chicken should be continuously pulled apart until string-like consistency. In a deep pan, heat the oil to about 375 to 400 degrees F. Dip corn tortillas into hot oil for 1/2 a second or until tortilla is soft. Lay the shredded chicken in the middle of the corn tortillas. Add enough meat to make sure you taste the flavor of the meat and the corn tortilla. Roll the tortilla up and put toothpick through the middle of the flauta to hold in place. Once rolled, deep fry each flauta in the oil already heated (used to soften the corn tortillas) until corn tortillas turn to a golden brown or to your preference. Allow cooling off time. Remove toothpicks and serve 6 flautas on a plate with salsa or guacamole.

Steps:

• Place chicken in saucepan and add water.
• Bring to boil, reduce heat and simmer about 20-25 minutes or until chicken is tender.
• Cool and use fork to pull chicken apart into long, thin shreds.
• In a bowl, stir together shredded chicken, cheese, chili peppers and cumin.
• For each flauta, spoon in 1/4 cup of chicken mixture down center of tortilla.
• Roll up tortilla tightly and secure with a toothpick.
• In a skillet, heat about 1/4 cup of oil and fry 3-4 rolled up tortillas about 3-4 minutes, turning until crisp and golden brown.
• Drain on paper towel.
• Serve with favorite toppings, salsa, sour cream and guacamole.