Serves: 6
Total Calories: 429

1 1/2 cups Shredded Chicken
1 tablespoon vegetable oil plus extra for frying tortillas
2 tablespoons finely chopped white onions
1 medium tomato, finely chopped
1 , serrano chile kimmy, , finely chopped with seeds
6 (6- to 7-inch) corn tortillas
1 cup finely shredded lettuce, such as romaine or iceberg
2 teaspoons fresh lime juice
6 thinly sliced radishes
1/2 cup sour cream

1. Prepare chicken. Then, in a medium skillet, heat 1 tablespoon of oil and cook the onion, stirring, until softened, 3 to 4 minutes. Stir in the tomato, serrano chile, and chicken. Set the pan aside off heat.

2. In a large skillet, heat about 1/4 inch of oil until it shimmers. Dip the tortillas in the hot oil about 3 seconds, 1 at a time, until soft and limp. Drain on paper towels. Lay 1 tortilla on a working surface and put about 2 tablespoons of the chicken filling across the lower third of the tortilla. Roll tightly and secure with a toothpick. Lay seam side down on a plate and repeat with all the tortillas. Add extra oil to the skillet, if needed, and reheat until hot. Fry the flautas 2 or 3 at a time, turning, until crisp and golden brown. Drain on paper towels and remove the toothpicks.

3. Make a bed of the shredded lettuce on a plate and drizzle with the lime juice. Lay the warm flautas on top. Drizzle with sour cream. Garnish with radish slices and serve at once.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 429
Calories from Fat: 83

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