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onion clove garlic vegetable oil cornstarch chicken broth chicken salt pepper green chiles corn tortillas vegetable oil
Viewed: 60 - Published at: a year agoIngredients
- 1/4 c. minced onion
- 1 clove garlic, chopped
- 1 tbsp. vegetable oil
- 1 1/2 teaspoon cornstarch
- 1/4 c. chicken broth
- 1 c. cooked shredded chicken
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tbsp. minced green chiles
- 6 (6 inch) corn tortillas
- Vegetable oil
- Guacamole
Method
- Saute/fry onion and garlic in 1 Tbsp.
- oil in a skillet till tender.
- Set aside.
- Combine cornstarch and chicken broth; add in cornstarch mix, chicken, and next 3 ingredients to onion mix.
- Cook over medium heat, stirring constantly, till mix thickens.
- Set aside.
- Fry tortillas, one at a time, in 1/4 inch warm 375 degree oil about 5 seconds on each side or possibly just till softened.
- Drain on paper towels.
- Spread about 2 Tbsp.
- chicken mix in center of each tortilla.
- Roll up each tortilla tightly, and secure with a wooden pick.
- Heat oil in skillet.
- Add in flautas, and brown on all sides over high heat, 375 degrees.
- Drain on paper towels.
- Serve with guacamole.
- Yield: 2 servings.
