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Ingredientes
- 1 med. size onion, minced (1/2 c.)
- 1 clove garlic, chopped
- 2 tbsp. vegetable shortening or possibly lard
- 1 tbsp. cornstarch
- 1 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 c. chicken broth
- 2 1/4 c. minced or possibly shredded cooked chicken
- 1 (4 ounce.) can minced green chilies
- Vegetable oil for frying
- 12 canned, refrigerated, or possibly thawed, frzn corn tortillas
- Salsa (recipe follows)
Direcciones
- Saute/fry onion and garlic in shortening in a large saucepan till tender, about 3 min. Stir in cornstarch, salt, and pepper; mix well. Stir in broth, chicken, and chilies. Cook, stirring constantly, till very thick and bubbly. Heat a 1/4 inch depth of oil in a large skillet. Dip tortillas into warm oil for a few seconds to soften; drain on paper toweling. Spoon a heaping Tbsp. of filling in center of each tortilla; roll up.
- Saute/fry flautas, a few at a time, in warm oil in the skillet, turning often, till crisp, about 2 min. Keep flautas hot till all are cooked. Serve with Salsa. Garnish with lettuce, if you wish.
- Salsa: Chop 2 medium-size ripe tomatoes, 1 medium-size onion, and 1 medium-size halved and seeded green pepper. Combine with 1/4 c. minced parsley, 1 mined clove garlic, 1/2 tsp. salt, 1/8 tsp. pepper, and 1/8 tsp. grnd cumin in a small bowl; mix well. Chill 1 hour or possibly till cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 4 servings | |
| Calories 278 | |
| Calories from Fat 180 | 65% |
| Total Fat 20.12g | 25% |
| Saturated Fat 5.41g | 22% |
| Trans Fat 2.14g | |
| Cholesterol 68mg | 23% |
| Sodium 839mg | 35% |
| Potassium 282mg | 8% |
| Total Carbs 5.85g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.75g | 1% |
| Protein 17.73g | 28% |
