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Ingredientes
- 1 med. size onion, minced (1/2 c.)
- 1 clove garlic, chopped
- 2 T vegetable shortening or possibly lard
- 1 T cornstarch
- 1 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 c. chicken broth/stock
- 2 1/4 c. minced or possibly shredded cooked chicken
- 1/2 c. cooked rice
- 1 can (4 ounce) minced green chilies
- Vegetable oil for frying
- 12 canned, refrigerated, or possibly thawed, frzn corn tortillas or possibly flour
- Salsa (recipe follows)
Direcciones
- 1. Saute 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.2. Heat a 1/4 inch depth of oil in a large frying pan. Dip tortillas into hot oil for a couple seconds to soften; drain on paper toweling. Spoon a heaping tbsp of filling in center of each tortilla; roll up.
- 3. Saute flautas, a couple at a time, in the hot oil in the frying pan, turning often, till crisp, about 2 min. Keep flautas warm 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. Put together with 1/4 cup minced parsley, 1 chopped 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 cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 4 servings | |
| Calories 260 | |
| Calories from Fat 143 | 55% |
| Total Fat 15.91g | 20% |
| Saturated Fat 4.44g | 18% |
| Trans Fat 0.71g | |
| Cholesterol 68mg | 23% |
| Sodium 839mg | 35% |
| Potassium 289mg | 8% |
| Total Carbs 10.2g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.76g | 1% |
| Protein 18.26g | 29% |
