Serves: 5
Total Calories: 1,579
Cook chicken in the Rice Mix for 40 minutes in a covered pot or pan over medium/high heat. De-bone the chicken (if needed) Shred the chicken to palatable sized shreds. Keep the de-boned chicken with the sauce in a pan warming while you
Warm the tortillas in a skillet or steam them to soften them. They should be soft and pliable. Heat the oil on medium/high heat until hot. Meanwhile
Fill tortillas with about 2-3 oz. of the shredded de-boned chicken. Roll the tortilla around the chicken filling into a snug (but not tight) flute shape. Use a toothpick to hold the tortilla in the flute ("flauta" in Spanish) shape. Deep fry chicken "flauta" until tortilla holds its shape (approximately 2-3 minutes). Remove the toothpicks and serve 2-3 flautas on a plate. Add green salsa on top of flautas (about 2 tablespoons). Add a dollop of sour cream on one end of the flautas if you like.
This Flautas De Pollo Recipe recipe is from the Cook'n Deep Fried Cookbook. Download this Cookbook today.
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