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Categories:
jalapenos onion garlic cilantro lime juice chicken stock chicken breast corn tortillas black olives Cheddar cheese cups lettuce guacamole sour cream
Viewed: 126 - Published at: 6 years agoIngredients
- 1 lb tomatillo, cleaned and husked
- 2 jalapenos, seeded
- 1 onion, chopped
- 2 garlic cloves, chopped
- 13 cup cilantro, chopped, divided
- 1 tablespoon lime juice
- 2 cups chicken stock
- 1 cup chicken breast, shredded, cooked in tomatillo sauce
- 6 corn tortillas
- 14 cup black olives, sliced
- 1 cup cheddar cheese, grated fine
- 1 12 cups lettuce, shredded
- 12 cup guacamole
- 14 cup sour cream
Method
- Roast the tomatillos and jalapeno peppers in oven or over flame.
- Put in a wet paper sack to steam to soften skin; peel.
- In stock pot put in tomatillos, jalapenos,onion, and chopped cloves, with half of the cilantro, lime juice, and chicken stock.
- Add whole chicken breasts and cook.
- When chicken is cooked until it shreds, and tomatillos mash easily, take out chicken.
- Set aside to cool sauce to lukewarm; blend up until smooth, and chicken until you can work with it shredding.
- Steam tortillas in microwave until soft.
- Take 1/8 cup shredded chicken and put on edge of tortilla; roll up; fasten with toothpick to stay closed.
- Repeat.
- Deep fry until crisp.
- To plate put 2 flautas on plate then serve with Mexican rice and refried beans topped with melted cheese.
- Top with 1/2 cup lettuce.
- Pour 1/4 cup tomatillo sauce over flautas and lettuce.
- Sprinkle on some cilantro and cheese on top.
- Serve gaucamole and sour cream on side.
