Title: Flautas De Pollo (Chicken Flautas)-Pt1
Categories: Tex-mex, Chicken
Yield: 12 Servings

Miguel (MJNT73C); Posted on
-*P 4/09/92
12 Corn Tortillas
1 Whole chicken breast; remove
And shred
1 Garlic clove; diced
1/3 lg Onion; diced
1 lg Ripe red tomato; diced
2 tb Olive oil; Salt to taste
To taste
2 sm Green chile peppers; diced

-------------------------------ACCOMPANIMENTS-------------------------------
Salsa fresca OR
Guacamole
Creme fraiche

------------------------------MEL'S GUACAMOLE------------------------------
1 Garlic clove
1 sm Hot green pepper
2 Avocados; peeled; seed
And mashed.
1/3 c Fresh cilantro; minced
1 sm Onion; diced
To taste; Pepper to taste

In a small pan, saute the garlic & onion in the oil until translucent. Add
the tomato & pepper and continue frying. Add the chicken, salt & pepper.
Fry for 3-4 more minutes. Remove from heat.

In another frypan, heat about 1" corn oil on med. high. The tortillas you
use should be of good quality, thin, and 6-7" long. If you use those
grocery store kind from the plastic bags, they will be too thick and will
crack when you roll them. In each tortilla, place 1 heaping tbsp of the
chicken filling. Carefully roll them up, as tightly as possible. Secure
with 3-4 toothpicks. Fry each in the oil until the tortilla is hard and a
golden color. Continue until all 12 flautas are made. Formatted for MM by
E. Caldwell -KVNH17B. See Part 2.
Posted to EAT-L Digest 25 Aug 96

Date: Mon, 26 Aug 1996 15:06:52 -0500

From: LD Goss