Flautas

My very good friend, Yeya Galloway, is also an amazing cook.  She is from Mexico so all of her dishes are 100% authentic.  I can't even tell you all of the wonderful dishes Ive had over the years.  This one in particular stuck with me.  I've made it for church group and neighbors.  People LLLLLOVE them!  I can't believe I forgot to take a final picture when making this.  I guess I was so excited to eat them :)

FLAUTAS 

4 chicken breasts
1 cup shredded monterey jack cheese
1 jalapeno
1/2 t cumin
1 can mild enchilada suace
1 onion
1 c white rice
sour cream
queso fresco
flour tortillas

I cover my chicken breasts in taco seasoning, garlic and onion powder, salt and pepper.  I then cook in a little bit of olive oil until completely cooked through.

When your chicken is done, you need to shred it.  You can do this by taking two forks and pulling in opposite directions but I do mine the easy way.  I use my mixer with the paddle.

Then add your jalapeno (chopped into tiny pieces without seeds, unless you want it hot!) and the shredded cheese.

Have your stack of flour tortillas ready to go.  Put a small amount across the tortilla and roll up tight.

I secure mine with toothpicks so they'll stay together when frying. Have your FryDaddy or whatever you use for frying heated up and ready to go.

 I know this isn't a fry tool, but this was my Grannys and it works perfect.  Once I pull them out of the grease, I stand them up in here for a minute or so to drain.

I put 3 in at a time, let them cook until brown on one side and then flip them over.  They drain and then move to my serving platter.  While you're doing this, you can get your other items ready to go.

Cut up the onion.  In a pot, put the onion, the rice, two cups of water, salt, rice and a little oil.  Turn it on high and when it starts boiling, put the lid on it, turn it on low and leave it alone for 20 minutes.

Cut up the queso into small bites.  Place the enchilada sauce in a small saucepan and put on low-medium low heat.  Add the cheese bits.  This just needs to be warm not boiling.

When you're finished frying them all and your rice is done......

Place about 1/4 to 1/2c rice on the plate and spread out.  Lay two flautas on top.  Spoon the enchilada sauce mixture over and a dollop of sour cream on top.

As Dora would say...."delicioso!!"  If I can find an after picture, Ill post it.  Enjoy!