Chicken Flautas

Ingredients

• 2 chicken breasts
• 2 tsp salt (The source displays “2 tspn of salt (2x),” indicating the salt amount is used twice or divided; the exact division is not specified.)
• 0.5 small onion (Use half of a small onion.)
• 2 garlic cloves
• 2 bay leaves
• 0.5 tsp dried oregano
• 5 tomatillos
• 2 tomatoes
• 64 oz broth (The frame text appears to read “64 oz”; this quantity is less certain than the ingredient list.)
• 20 corn tortillas (The source gives a range of 20–25 tortillas; the lower end is recorded as the scalable quantity, with the range preserved here.)
• queso fresco or cotija cheese (For serving; amount not specified.)
• lettuce (For serving; amount not specified.)
• sour cream (For serving; amount not specified.)

Steps

1. 1

   Cook the chicken breasts with the onion, garlic cloves, bay leaves, oregano, and salt until the chicken is cooked through. The source does not specify the cooking temperature or duration.

2. 2

   Shred the cooked chicken.

3. 3

   Prepare the salsa by blending the tomatillos, tomatoes, and broth. The source does not provide the exact blending sequence or whether the vegetables are cooked before blending.

4. 4

   Keep the tortillas covered with a towel so they remain ready to roll.

5. 5

   Place shredded chicken in a tortilla and roll it tightly. Keep the seam side down so the flauta stays closed.

6. 6

   Cook the rolled flautas until golden. The source does not specify the cooking method, oil quantity, temperature, or duration.

7. 7

   Serve the golden flautas with the salsa, lettuce, sour cream, and queso fresco or cotija cheese.

Notes

The source is a short visual recipe and omits the chicken-cooking method, the salsa vegetable preparation, the flautas cooking method and temperature, and exact amounts for the garnishes. The displayed tortilla quantity is 20–25; 20 is recorded as the main quantity because the schema requires a single numeric amount.

Nutrition per serving

• main
• Mexican
• flautas
• crispy
• chicken
• tortillas
• street food