2 cups shredded cheese (such as gouda or monterey jack)
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1 teaspoon chile powder
1 teaspoon freshly ground black pepper
12 medium sized flour tortillas
1/3 cup vegetable oil
Sour cream and guacamole, for serving
Instructions
Preheat the oven to 375 degrees F. Season chicken with salt and pepper. Heat 1 tablespoon vegetable oil in heavy large pot over medium-high heat. Add chicken and cook until brown on all sides (about 3 minutes per side). Add 1 cup water and spices. Cover and bake until chicken is cooked through, about 20-25 minutes.
Remove chicken from pot (reserving juices) and set aside until cool enough to handle. Remove bones and skin (if there are any), and finely shred.
Return pot to burner over medium-high heat. Cook until juices have reduced by 1/2. Transfer to a heat-proof dish or measuring cup, and set aside to cool. Skim off as much fat as you can (or use a gravy separator).
In a large bowl, combine shredded chicken, green chiles, corn, red onion, garlic, cheese, and spices. Add 1/2 cup to 2/3 cup of thickened pan sauce (to taste). Toss until well combined.
In a large pan over moderate heat, warm 1/4 cup of oil until it shimmers. Meanwhile, put 2 tablespoons of the chicken filling into each tortilla, roll, and secure with a toothpick. Working in 4 batches (wipe the pan clean and add 1/4 cup fresh oil between batches), pan-fry until the tortillas are golden brown and the mixture is warm, about 3 minutes per side. Drain on a paper towel, transfer to a platter (or serve 2 per plate), and serve with sour cream and guacamole.
Originally Submitted
9/14/2011
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