Weekend Whisk Feature: Chicken Flautas Recipe

From Our Weekend Whisk Feature on Lead Assistant Kris Geeting

CHICKEN FLAUTAS

2-3 chicken breasts, (baked or grilled) and chopped
2 jalapenos, diced, leave some seeds for some heat
1 onion, diced
Cilantro, optional
Queso quesadilla cheese, shredded
White corn tortillas
Canola oil
Salt and pepper to taste

In a medium pan, on medium heat, coat the bottom of your pan with oil. Sauté the onion and jalapeno together and season with salt and pepper.  After 4-5 mins, add the cooked chicken.  Mix it all together and cook 5 more mins. Put aside.

Fry the tortillas in a cast iron skillet with some oil, for 30 seconds or so on each side, this makes them pliable and don’t fall apart.  I put them in between paper towels until ready to use. Cook as many as you think you need. I have a small army to feed so I make a lot.

Heat your cast iron skillet and spoon some of the chicken into the tortilla along with a spoonful of cheese.  Fold the sides in of the tortilla and place flap down.  I put several in and turn when the top is golden brown, turnover to brown the bottom.  When done, serve with salsa, hot sauce or sour cream. Garnish with chopped  cilantro.

*** I use mashed potatoes, and add cheese when adding it to the tortilla.  The options are endless.

 This is a great taco filling as well! See below!