Ingredients
7
7 servings
- •2 (5 ounce) skinless, boneless chicken breast halves
- •½ medium onion, cut into chunks
- •2 cloves garlic
- •1 tablespoon salt
- •2 tablespoons vegetable oil
- •1 (1.41 ounce) package sazon seasoning with saffron (such as Goya® Azafran)
- •½ cup vegetable oil for frying
- •14 (6 inch) corn tortillas
- •1 cup shredded Monterey Jack cheese
Instructions
- Place chicken breasts, onion, garlic, and salt in a deep pot. Cover with water and cook over medium heat, adding water if it starts to get low, until chicken is no longer pink in the center and juices run clear, 30 to 40 minutes. Remove from heat and shred chicken with 2 forks. Reserve 1/2 cup stock.
- Heat 2 tablespoons oil in a frying pan over medium heat. Add shredded chicken and sazon seasoning. Add the reserved chicken stock, stir well, and reduce heat. Cook until all stock has evaporated. Remove from the heat and allow to cool.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place another frying pan over medium heat with 1/2 cup of vegetable oil. Begin frying corn tortillas one at a time until soft, but not crispy, 30 seconds to 1 minute, flipping once. Place the tortillas aside as you fry them.
- Place 1 tablespoon of cooked chicken on one end of each tortilla along with 1 tablespoon of Monterey Jack cheese. Roll into flautas and place side by side on a cookie sheet.
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
Nutritional Facts
Per 7 servings
- Calories: 271
- Carbohydrate: 24g
- Fat: 13g
- Fiber: 3g
- Protein: 15g
- Sugar: 1g
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