Are you looking for recipe inspiration? Chicken Flautas special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Chicken Flautas What is delicious should have an aroma and taste that can provoke our taste buds.
Many things more or less affect the quality of the taste of Chicken Flautas, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Chicken Flautas delicious at home, because as long as you know the trick, this dish can be a special treat.
Just in addition, the time it takes to cook Chicken Flautas estimated approx. 40 mins.
Well, this time, let's try it, and vary the Chicken Flautas yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Chicken Flautas using 16 ingredient type and 5 manufacturing steps. Here's how to make the dish.
I'm from Puerto Rico but I loooove mexican food so here's one of my faves!
Ingredients and spices that need to be prepared to make Chicken Flautas:
- 1 Extra Virgin Olive Oil
- 1 Canola oil (for frying)
- 1 Avocado
- 1 Lemon
- 1 bunch Cilantro
- 1 Chipotle sauce
- 1 tsp Cumin
- 1 tsp Garlic powder
- 1/2 tsp Adobo Goya
- 1 1/2 tsp Chilli powder
- 1 (Shredded) Chicken Breast
- 1 chopped Red Onion
- 1 large Sweet Pepper
- 1 Sriracha sauce
- 1 Salt and Pepper (to taste)
- 1 Corn Tortillas
Steps to make a Chicken Flautas
1
Preheat your oven to 375°F and cover your baking dish with aluminun foil for easy clean-up ;} ...set aside. Wash a large chicken breast and pat dry with a paper towel. Drizzle EVOO on breast and season with adobo goya, cumin, garlic powder, and chilli powder (on both sides). Place chicken in oven for about 15-25 minutes (depending on your oven) or until it's almost fully baked and shreddable.
2
While chicken is cooking, in a small mixing bowl add 1 chopped avocado, 1/2 chopped red onion, a bunch of chopped cilantro, juice from 1/2 a lemon and a pinch of salt (or to taste). Blend well.
3
On a medium skillet, on medium heat, add 1 tbsp. of EVOO, your other 1/2 chopped red onion and chopped sweet peppers. Once onions are translucent, add shredded chicken and season with a little more cumin and chilli powder (or your favorite mexican seasonings), drizzle the other half of your lemon and about 1 1/2 tsp. of chipotle sauce. Add more EVOO if needed and chipotle sauce if you like it spicier.
4
After it's cooked, let chicken mixture cool so it's easier to handle. Once chicken mixture is cool enough, fill your corn tortillas. BE CAREFUL NOT TO OVER FILL or mixture will fall out while frying. Fill and roll all your tortillas. In a medium frying pan on medium low heat, add about 1/4 cup of Canola oil. Start frying tortillas with seem down so they won't open up on you. Fry for about 2 minutes on each side or until golden, crisp brown. Place on paper towels to drain excess oil.
5
Top with your simple guacamole mix and drizzle sriracha sauce on top and serve right away. Delicious! Enjoy :-)
