Chef Ema Quevedo's Chicken Flautas-MainPhoto

Chef Ema Quevedo's Chicken Flautas-MainPhoto
Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes

2 medium ripe tomatoes
1 small onion, chopped
1 clove garlic, chopped
2 Knorr® Tomato Bouillon with Chicken flavor Cube
2 cups shredded cooked chicken
1 TBSP vegetable oil or lard
8 corn tortillas
Additional vegetable oil or lard for frying flautas

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  1.  Broil tomatoes about 8 minutes or until charred and well softened, turning occasionally. Remove skin from tomatoes. Process peeled tomatoes, onion, garlic and Knorr® Tomato Bouillon with Chicken flavor Cubes in blender or food processor until smooth.
  2. Heat 1 T oil in medium skillet over medium heat. Add tomato mixture and shredded chicken and bring to a boil. Reduce heat and simmer about 3 minutes or until slightly thickened.
  3. Meanwhile, heat 1-inch oil in large deep-sided skillet over medium-high heat. Fry each tortilla about 10 seconds to soften; drain on paper towels. Divide chicken mixture between tortillas, roll up and secure each with a toothpick. Fry flautas in batches in same skillet about 2 minutes or until crisp, turning occasionally. Drain on paper towels. Serve, if desired, with guacamole and drizzle with Mexican crema or sour cream.

Courtesy of Vivemejor.