Flautas De Pollo Con Queso

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 4 cooked chicken breasts (boiled and shredded, i use boneless skinless, but any chicken meat will do)
• 1 cup shredded mozzarella cheese
• 15 -20 corn tortillas
• 1/2-1 cup vegetable oil
• 15 -20 wooden toothpicks

Recipe

• 1 in a medium sized mixing bowl combine the boiled shredded chicken and the shredded mozzarella cheese, set aside.
• 2 on a warmed skillet warm up your tortillas so they are no longer cold or hard, warm them up just enough so that the are soft enough to roll smoothly without them breaking apart on you when you roll them. (note: never warm your tortillas in the microwave this makes the tortillas sticky and they break apart when you try to roll them, you may think its easy but it makes you work twice as much!).
• 3 take one warm tortilla and place your chicken/cheese mixture in a straight line down the middle.
• 4 take one flap and carefully fold over and try and tuck it under the chicken/cheese.
• 5 take the second flap and roll over closing the chicken/cheese in, here use the wooden toothpicks to seal the 'flauta'.
• 6 repeat these steps until you have all of your flautas rolled and sealed. make sure not to over stuff them or the toothpick wont be able to keep them closed without tearing the tortilla.
• 7 heat your vegetable oil up in a deep frying pan about one each of oil will do if you are using a pan on a stove top. (if you are using a deep fryer use the amount that you think is enough to cover the 'flautas' when you deep them in the basket.).
• 8 place up to 2 flautas at a time in your pan and roll them slowly and carefully until they are gold light brown on the outside, take them out and drain them in a bowl lined with paper napkins. as you cook more 'flautas' the oil goes down, add more oil to pan as needed. (if you are using a deep fryer place from 3 to 5 'flautas' in the basket and deep them, until you see them turn the light brown color then remove them from the basket and place aside to drain.).
• 9 let them all cool down for about 5 minutes and enjoy with guacamole if you have any available.
• 10 (optional) brown them a bit more if you want them extra crunchy, if you follow as i stated above they will be a nice soft crunch.