Kat's
Chicken Flautas
1 9 oz pkg. frozen tortillas
2 tbsp oil
3/4 cup chopped onion
1 large garlic clove, minced
2 1/4 cup cooked, shredded or finely diced chicken
2/3 cup chicken broth
1 4 oz can mild green chilies, finely, chopped
1/3 cup raisins
1 tsp salt
1/2 tsp ground coriander
1/4 tsp ground cumin
1/8 tsp pepper
1 tbsp cornstarch
1 tbsp water
1 oil for frying
1/2 pt sour cream
Set tortillas aside to partially thaw. In large skillet, heat oil; sauté
onion and garlic for one minute. Add chicken, chicken broth,
chilies, raisins and seasonings. Dissolve cornstarch in water; add
gradually to skillet and cook until thick and bubbly. Remove from
heat. Heat 1/8" oil in another skillet over medium heat until hot.
Separate tortillas and sauté, one at a time, a few seconds on each
side, until limp. (Do not cook too long or they will become crisp and
impossible to roll.) Drain on paper toweling. Fill each tortilla with
about 2 heaping tbsp. chicken mixture across center, keeping filling
1" from edges. Roll tortilla around filling. Place two or three
flautas, seam side down, in hot oil. Sauté, turning on all sides, until
crisp, about 30 seconds. Drain on paper toweling; keep warm while frying
the rest. Serve with sour cream as a dip.
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