Drowned Flautas
These crispy flautas are very special because they are not only served with green sauce, but they are also drenched in it. Serve them in deep bowls and dunk them; if you haven't tried it, you don't know what you're missing.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 2 bottles green salsa, Clemente Jacques ®
- 1/2 kilos corn tortillas, long for flautas
- 1 chicken breast
- 1 cup refried beans
- 1/4 kilos Oaxaca cheese
- 110 grams Cotija cheese
- 1 white onion
- 100 milliliters sour cream
- vegetable oil, enough quantity
Preparation
30 mins
0 mins
Low
- Cook a chicken breast with bone in one and a half liters of water, onion, garlic, sea salt, bay leaf, and cilantro. Shred the chicken and reserve the broth.
- Heat the Clemente Jacques ® Green Sauce with a cup of chicken broth. Let it boil.
- In a comal or skillet, heat the tortillas; this step is super important because if not, they will break when folded.
- Place refried beans, Oaxaca cheese, or shredded chicken along each one if you prefer. Even better, combine them.
- Fry them in enough oil; it must be hot. Drizzle oil over them until they are crispy. Remove excess oil with a napkin.
- Serve the sauce on a flat or soup plate and place the flautas inside.
- Serve with cream, cotija cheese, and onion rings.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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