Add chicken onions garlic bay leaf salt and pepper to a Dutch Oven or large stock pot. Chicken and Beef Flautas.
Instructions Add the Canola oil to a large skillet over medium-high heat and wait for the oil to reach between 350-375.
Chicken flautas recipe. Heat oven to 400 degrees. Combine chicken cream cheese Monterey Jack cheese salsa and salt pepper in a medium-sized bowl. In this recipe I made cheesy chicken flautas and a smoky cheesy and beef version as well.
Instructions Place your chicken in a stockpot cover with water and place on the stove over medium-high heat until boiling. Heat the olive oil in a skillet over medium heat. For each flauta spoon in 14 cup of chicken mixture down center of tortilla.
In a bowl stir together shredded chicken cheese chili peppers and cumin. Once heated add in the onion jalapeño peppers salt chili powder and cumin. For the condiment I made it easy and combined two staples red enchilada sauce and nacho cheese to bring you a red nacho cheese sauce.
Spread 3 tablespoons a large spoonful of chicken mixture onto a tortilla. In the meantime assemble the flautas. Prepare the chicken filling.
In a skillet heat about 14 cup of oil and fry 3-4 rolled up tortillas about. Mix the shredded chicken and. Reduce heat and simmer covered until chicken is cooked through and tender enough to shred about 25 minutes.
Sauté for a few minutes until softened. Add water until it reaches about 1-inch above the chicken. Combine drained and flaked chicken cream cheese salsa cheese cumin and garlic powder in a mixing bowl.
Instructions Preheat oven to 400-degrees. Cover and bring to boil. Stir in the shredded chicken.
Roll up tortilla tightly and secure with a toothpick. Stir together until well combined. Reduce heat and simmer for 20 minutes or until chicken is fully.