Ingredients
- 12 corn tortillas
- 2 cups Tomatillo Sauce
- grated cheddar cheese
- 2 cups cooked, shredded chicken
- cooking oil for frying
- shredded lettuce
- Crema or sour cream
Instructions
- Combine the chicken with the tomatillo sauce, heat, and keep warm.
- Heat a cast iron skillet or griddle to medium-hot. Lay a tortilla on the hot surface for a few seconds, then turn and heat the other side. This will make the tortilla pliable enough to roll in a tight flute. (See Note, below.) The fresher the tortilla, the better.
- Spread 1 heaping tablespoon of the chicken/tomatillo sauce mixture along one side of the tortilla, and roll the tortilla into a flute — as tightly as possible without tearing the tortilla. Lay the tortilla flute flap down, and continue filling and rolling the rest of the tortillas.
- Heat about an inch of cooking oil in the skillet. The oil should be hot enough to make a few drops of water sizzle when sprinkled into it, or 375°F. Carefully lay the flautas, three at a time, in the hot oil, flap side down, and cook until they are golden and crisp. Drain and keep warm until all flautas are cooked.
- Makes four servings of three flautas each. Garnish with crema or sour cream. On the plate include lettuce, chilled, ripe tomato wedges, and a scoop of guacamole.
- As a side, serve Mexican Red Rice.
