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Flautas are a delicious traditional Mexican snack and a favorite of many. That is why we have created this tasty version of Chicken Flautas Ahogadas. First, make a savory sauce with onions, garlic, and the magical flavor of GOYA® Red Enchilada Sauce that brings together the flavors of ancho chiles, tomatoes, and spices. The flautas are formed by placing the shredded chicken on top of heated GOYA® Corn Tortillas that are rolled then fried until perfectly golden brown and crispy. Once the flautas are done, place them on a platter and cover them with the enchilada sauce mixture. Finally, garnish with your favorite toppings, lettuce, cilantro, sour cream, and of course, a touch of GOYA® Queso Fresco. Yummy!
Ingredients
2 cups
plus 1 tbsp. GOYA® Vegetable Oil, divided
½ cup
chopped white onion
2 tsp.
GOYA® Minced Garlic
1 can (8 oz.)
GOYA® Red Enchilada Sauce
1 can (8 oz.)
GOYA® Tomato Sauce
1 tsp.
chopped fresh thyme
½ tsp.
GOYA® Oregano Leaf
1 tsp.
GOYA® Adobo All-Purpose Seasoning with Pepper
16
GOYA® Corn Tortillas
2 cups
shredded cooked chicken (see tip below)
¼ cup
crumbled GOYA® Queso Fresco
2 cups
shredded iceberg lettuce
2 tbsp.
chopped fresh cilantro
Mexican crema, or sour cream thinned with water to runny consistency, for garnish
Directions
Step 1
Heat 1 tbsp. oil in medium skillet over medium-high heat. Add onions and garlic; cook, stirring occasionally, until onions are translucent, about 3 to 5 minutes. Add enchilada sauce, tomato sauce, thyme and oregano and bring to boil. Reduce heat to medium and simmer, stirring occasionally, until sauce thickens slightly, about 2 to 3 minutes. Season with Adobo. Keep warm over low heat.
Step 2
Heat remaining vegetable oil in medium skillet over medium-high heat until hot, but not smoking. Cook tortillas quickly, one at a time, submerging completely in oil, until soft and pliable, but not crisp, about 5 seconds each. Transfer to a paper towel lined plate to let drain.
Step 3
To form flautas, spoon about 1 1/2 tbsp. chicken into center of tortilla; roll tightly to enclose filling, making cigar shape. Secure seam side of tortilla with toothpick. Repeat with remaining tortillas and chicken to make 16 flautas.
Step 4
Reheat oil in skillet. Working in batches, add prepared flautas to skillet seam side down. Cook, flipping occasionally, until golden brown and crisp; about 5 minutes. Drain on paper towel-lined baking sheet. Transfer flautas onto large serving plate. Pour sauce over flautas. Top with lettuce, queso and cilantro. Drizzle with crema and serve.
How to prepare shredded chicken:
For the easiest shredded chicken, pick up a rotisserie chicken from your grocery store, remove the bones and skin, and shred with two forks. One whole rotisserie chicken generally yields about 4 cups shredded.
To prepare 2 cups shredded chicken at home, transfer 1 1/2 lb. bone-in, skin-on chicken breasts to medium pot; add cold water to cover completely; Add 1 packet GOYA® Chicken Flavored Bouillon and 1 bay leaf. Bring water to a boil, reduce heat to low and simmer for 30 minutes until meat is cooked through (internal temperature of 165°F) and tender; let chicken cool in broth. When cool enough to handle, transfer to cutting board; remove and discard bone and skin. Using two forks, shred chicken. Reserve broth for a different use.
New from Goya
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