![\"\"](\"https:\/\/consultationforyou.com\/wp-content\/uploads\/2024\/04\/smoked-chicken-flautas-ahogadas-v0-ukggrl4abovb1.webp\")
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3 \u00bd cups shredded chicken<\/span><\/p>\n 20 corn tortillas (read notes)<\/span><\/p>\n vegetable oil for frying<\/span><\/p>\n 1 lb tomatillos (quartered)<\/span><\/p>\n 3 jalapeno or serrano chilies (seeded and cut into chunks)<\/span><\/p>\n 1 medium onion (quartered)<\/span><\/p>\n 1 small bunch cilantro<\/span><\/p>\n 2 garlic cloves (peeled)<\/span><\/p>\n 1 Tbsp powdered chicken bouillon<\/span><\/p>\n 2 Tbsp vegetable oil<\/span><\/p>\n salt (to taste)<\/span><\/p>\n lettuce (shredded)<\/span><\/p>\n onions (chopped)<\/span><\/p>\n Mexican cream or sour cream (as needed)<\/span><\/p>\n queso fresco (or any cheese you prefer)<\/span><\/p>\n <\/p>\n Make the salsa verde :<\/b><\/p>\n Place the tomatillos, onion, and chilies in a saucepan.<\/span><\/p>\n Add water to slightly cover the ingredients and simmer for 10 minutes or until everything is nicely cooked.<\/span><\/p>\n Place all ingredients in a blender and add 1 cup of cooking water.<\/span><\/p>\n Add garlic and cilantro and blend until smooth.<\/span><\/p>\n Heat the oil in a saucepan over medium heat and pour in the tomatillo sauce.<\/span><\/p>\n Season with chicken bouillon, pepper, and salt.<\/span><\/p>\n Simmer for 5 minutes or until the sauce thickens, adjust seasonings and turn off the heat. Allow to cool down to room temperature.<\/span><\/p>\n Heat the tortillas on a pan or cast-iron skillet until soft and pliable.<\/span><\/p>\n Place a tortilla flat on a surface and add some chicken to one side.<\/span><\/p>\n Roll the tortilla tightly into a tube-like shape. Place it seam-side down or secure it with a toothpick. Repeat until all tortillas and filling are used.<\/span><\/p>\n Heat about 1 \u00bd cups of oil in a pan and fry the flautas in batches until crisp and golden.<\/span><\/p>\n Remove them and place them on a lined paper plate or a cooling rack.<\/span><\/p>\n Assemble:<\/b><\/p>\n Add some salsa in the cups where you’ll serve flautas (read notes).<\/span><\/p>\n Place 3-4 flautas nicely immersed in the sauce and then add lettuce, onions, cream, and cheese.<\/span><\/p>\n Drizzle with more salsa if you want and serve immediately.<\/span><\/p>\n You can also use flour tortillas to make this recipe, just be aware that flour tortillas don\u2019t get as crispy as corn ones, they also fry faster and tend to burn easily if you don\u2019t pay attention to the oil temperature.<\/span><\/p>\n You can also serve those flautas on plates, just add first some salsa, place flautas, then top with lettuce, onion, cream, and cheese. Generously add more salsa and that\u2019s it.<\/span><\/p>\n Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: 3 \u00bd cups shredded chicken 20 corn tortillas (read notes) vegetable oil for frying For the salsa 1 lb tomatillos (quartered) 3 jalapeno or serrano chilies (seeded and cut into chunks) 1 medium onion (quartered) 1 small bunch cilantro 2 garlic cloves (peeled) 1 Tbsp powdered chicken bouillon 2 Tbsp vegetable oil salt (to […]<\/p>\n","protected":false},"author":1,"featured_media":5180,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5185","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"yoast_head":"\nFor the salsa<\/b><\/h4>\n
For toppings<\/b><\/h4>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/p>\nDirections:<\/h2>\n
Make the flautas:<\/b><\/h4>\n
NOTES :<\/b><\/h3>\n