il until tender. Stir in chicken, black beans, 1/2 cup
FLAUTAS: In a bowl, combine all
Saute onion and garlic until tender.
Stir in cornstarch, salt and pepper.
Mix well.
Stir in broth, chicken and chilies.
Cook, stirring constantly, until very thick and bubbly.
Dip tortillas in 1/4-inch hot oil to soften.
Spoon a heaping tablespoon of filling in each tortilla and roll up.
Saute flautas, a few at a time, in hot oil, turning often until crisp, about 2 minutes.
Keep warm. Serve with Salsa.
Garnish with lettuce.
.
Mix together chicken, cream of chicken soup, diced green chile
ransparent.
Add spices and chicken.
Cook 1 to 2
Wash chicken thoroughly; boil in water until tender.
Remove from broth; cool and shred.
Once you have shredded the chicken, sprinkle some salt and pepper to taste.
Dip tortillas in hot oil to soften, individually.
Place on a platter.
Place some shredded chicken on each tortilla.
Roll tightly and place on cookie sheet.
Season chicken with salt and pepper and
Bring saucepan of water and chicken to boil.
Reduce heat
Place chicken in saucepan and add water.<
Combine chicken, picante sauce, onion and cumin; mix well. Heat 1/2-inch oil in skillet until hot.
Quickly fry each tortilla in oil to soften, about 2 seconds on each side.
Drain on paper towels.
Spoon 1 tablespoon of chicken mixture and 1 tablespoon cheese down center of each tortilla.
Roll tightly; secure with wooden pick.
Place seam-side down on baking sheet.
Bake at 400\u00b0 for 10 to 20 minutes or until crisp.
Serve warm with guacamole. Makes 32 appetizers.
edium bowl combine the shredded chicken, picante sauce and ground cumin
oil, put salt and peppered chicken breasts, wrap and bake in
Boil chicken until tender.
Drain well.
Let stand cool. Shred chicken and add cheese, chili peppers and cumin.
Heat tortillas to soften.
Overlap 2 tortillas by about half.
Spoon about 1/3 cup of chicken mixture down center and roll up tightly. Fry in skillet of oil until crisp and golden brown.
Drain.
Serve on lettuce bed with guacamole, sour cream and salsa.
Boil chicken until done.
Remove the skin and debone.
Shred chicken.
In a large bowl, mix in all ingredients except for tortillas.
Set aside.
Warm up tortillas on top of a grill.
Once tortillas are warmed, fill each tortilla with the mix (about 3 tablespoons per tortilla).
Roll and deep fry until lightly brown and crunchy.
Cook chicken in water with salt, garlic
hrough, about 2 minutes. Stir chicken into mixture and remove skillet
br>In a skillet, cook chicken through. Add seasoning per envelope
Combine chicken, picante, onion and cumin; mix well.
Heat 1/2-inch oil in small skillet until hot.
Quickly fry each tortilla in oil to soften, about 2 seconds on each side.
Drain on paper towels.
Spoon 1 tablespoon chicken mixture and 1 tablespoon cheese down center of each tortilla.
Roll tightly; secure with wooden toothpick.
Place seam side down on baking sheet.
Bake at 400\u00b0 for 18 to 20 minutes.
Remove toothpick.
Serve warm with guacamole and picante sauce.
Combine chicken, salsa, onion and cumin.
Mix well.
Heat about 1/2-inch oil in small skillet until hot, but not smoking. Quickly fry each tortilla in oil to soften, about 2 seconds on each side.
Drain on paper towels. Spoon 1 tablespoon chicken mixture and 1 tablespoon cheese down center of each tortilla. Roll tightly and secure with wooden pick.
Place, seam side down, on baking sheet. Bake in preheated oven at 400\u00b0 about 18 to 20 minutes or until crisp. Serve warm with guacamole and additional salsa.
Makes 32.
owl, dilute the cream of chicken soup with the remaining broth