Enjoy this tasty, crispy and quick meal!
Chicken Flautas
Ingredients
Lime Crema
Instructions
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In a large pot boil 4-6 cups of water then add chicken breasts for 10 minutes or when internal temperature reaches 165 degrees.
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Place the boiled chicken breasts into a bowl and shred with two forks.
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Heat skillet over medium-high; no oil.
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Heat tortillas for 10-15 seconds on each side.
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In a large bowl, combine shredded chicken and salsa or queso and shredded cheddar or mozzarella cheese.
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Lime Crema
In a small bowl combine all crema ingredients and refrigerate until ready to serve.
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Place about 1/4 cup of chicken mixture on each tortilla and roll tightly.
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Heat a large skillet on medium-high, preferably cast iron, with avocado oil.
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Fry each flauta, turning them to get golden brown and crisp on all sides.
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Place on paper towel to drain excess oil
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To Serve
Pair each plate with three flautas and garnish with chopped iceberg lettuce and salsa or pico de gallo and lime creme to serve.
