Associa Family Cookbook Volume III
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179
1. Place chicken breasts, white onion, and garlic in a medium pot. Cover with water and turn heat to high.
2. After 5 minutes, stir in salt and granulated chicken bouillon. Let boil, covered, until chicken is cooked
through, approximately 15-20 minutes.
3. Remove chicken, let cool, shred into small pieces, and set aside.
4. Warm up the tortillas in a large skillet, about 30 seconds on each side.
5. Divide the shredded chicken between the warmed tortillas and roll the tortillas so they look like flutes
(flautas).
6. Heat vegetable oil in a large pan over medium heat. Place each flauta in the pan and fry for 5-8 minutes,
turning constantly to prevent burning. Remove flautas once crunchy.
7. Top with mayonnaise, lettuce, salsa, Mexican sour cream, and queso fresco.
Chicken Flautas Mexicanas
M A K E S 1 5 - 2 0 F L A U T A S
ingredients
directions
1 lb chicken breasts
¼ white onion
1 clove garlic, peeled
water
1 pinch salt
½ Tbsp granulated chicken bouillon
15-20 corn tortillas
1 cup vegetable oil
mayonnaise (for garnish)
iceberg lettuce, chopped
(for garnish)
salsa (for garnish)
Mexican sour cream (for garnish)
queso fresco (for garnish)
A L E J A N D R A A . • P R O F E S S I O N A L C O M M U N I T Y M A N A G E M E N T , A N A S S O C I A
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