| 10 - 12 corn tortillas | 2 lrg. chicken breasts |
| 1 tsp poultry seasoning | olive oil for frying |
| 1 med. yellow onion, diced | 2 tbsp. margerine |
| 2 tbsp. garlic, minced | 1/4 C cilantro, chopped |
| picante sauce | sour cream, guacamole, paprika |
|
Season breasts with the poultry seasoning.(Or just use salt and pepper to taste.)
Fry chicken. When done, set aside to cool. When cool, shred into fine pieces. In
the same pan, melt margerine. return chicken to pan, add onions, garlic picante,
and cilantro. Cook on medium heat until onions are soft. Set aside to cool Fry tortillas until soft. Remove to plate and top each tortilla with tbsp. chicken mixture. Roll up and secure with toothpicks. Refrigerate until ready to serve. For serving, deep fry flautas for about 2 minutes. Drain on paper towel. Remove toothpicks and arrange one or two on serving plate. Top with dollops of sourcream and guacamole, sprinkle wiyh paprika. |