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Chicken Flautas

Ingredients
  • 4 skinless, boneless chicken breast halves cooked and shredded
  • 8 ounces shredded cheddar cheese
  • 1 (8 ounce) jar Senor Pepe's picante sauce
  • 36 (6 inch) Senor Pepe's corn tortillas
  • 8 ounces shredded Monterey Jack cheese
  • 1 tablespoon vegetable oil
  • 24 ounce Senor Pepe's Thick & Chunky salsa
 
Preparation

1. Preheat oven to 350 degrees F (175 degrees     -C).


2. Mix together in a medium bowl combine the     shredded chicken, picante sauce and ground     cumin..


3. Heat the vegetable oil over medium high heat,     in a small skillet. Place a corn tortilla in the oil     for 1 to 2 seconds on either side to soften.     Repeat with all of the tortillas (if possible, have     someone help you do this). Place tortillas on     paper towel to soak up some of the oil.

4. Put 1 tablespoon of the chicken mixture in the center of a tortilla     and sprinkle some cheese on top. Roll up tortilla and place on a     lightly greased cookie sheet, seam side down. Repeat with all of     the tortillas until chicken mixture is gone. If there is any cheese left     over, sprinkle it over the rolled tortillas.


5. Bake tortillas in the preheated oven for 15 to 25 minutes or until     tortillas are a little crispy and golden brown.
    Suggested toppings: sour cream, salsa, guacamole, shredded     cheddar cheese, frijoles