Easy Chicken Flautas Ahogadas

Name: Easy Chicken Flautas Ahogadas
Prep time: 33M
Total time: 15M
Yield: 8 Servings
Ingredients: 2 cups Vegetable Oil; ½ cup chopped white onion; Minced Garlic; 1 can (8 oz.) Red Enchilada Sauce; 1 tsp. Tomato Sauce; 1 tsp. chopped fresh thyme; ½ tsp. Oregano Leaf; 1 tsp. Adobo All-Purpose Seasoning with Pepper; 16 Corn Tortillas; 2 cups shredded cooked chicken (see tip below); ¼ cup Queso Fresco; 2 cups shredded iceberg lettuce; 2 tbsp. chopped fresh cilantro; Mexican crema, or sour cream thinned with water to runny consistency, for garnish

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Flautas are a delicious traditional Mexican snack and a favorite of many. That is why we have created this tasty version of Chicken Flautas Ahogadas. First, make a savory sauce with onions, garlic, and the magical flavor of GOYA® <a title="Red Enchilada Sauce" href="https://www.goya.com/en/products/red-enchilada-sauce/" data-udi="https://goya.com/en/products/red-enchilada-sauce">Red Enchilada Sauce</a> that brings together the flavors of ancho chiles, tomatoes, and spices. The flautas are formed by placing the shredded chicken on top of heated GOYA® <a title="Corn Tortillas" href="https://www.goya.com/en/products/corn-tortillas/" data-udi="https://goya.com/en/products/corn-tortillas">Corn Tortillas</a> that are rolled then fried until perfectly golden brown and crispy. Once the flautas are done, place them on a platter and cover them with the enchilada sauce mixture. Finally, garnish with your favorite toppings, lettuce, cilantro, sour cream, and of course, a touch of GOYA® <a title="Queso Fresco" href="https://www.goya.com/en/products/queso-fresco/" data-udi="https://goya.com/en/products/queso-fresco">Queso Fresco</a>. Yummy!

Total Time

15m

Prep Time:33m

Yields:8 Servings

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Ingredients

2 cups

plus 1 tbsp. GOYA® Vegetable Oil, divided

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½ cup

chopped white onion 2

GOYA® Minced Garlic

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1 can (8 oz.)

GOYA® Red Enchilada Sauce

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1 tsp.

GOYA® Tomato Sauce

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1 tsp.

chopped fresh thyme

½ tsp.

GOYA® Oregano Leaf

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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GOYA® Corn Tortillas

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2 cups

shredded cooked chicken (see tip below)

¼ cup

crumbled GOYA® Queso Fresco

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2 cups

shredded iceberg lettuce

2 tbsp.

chopped fresh cilantro

Mexican crema, or sour cream thinned with water to runny consistency, for garnish

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Directions

Kitchen View

Step 1

Heat 1 tbsp. oil in medium skillet over medium-high heat. Add onions and garlic; cook, stirring occasionally, until onions are translucent, about 3 to 5 minutes. Add enchilada sauce, tomato sauce, thyme and oregano and bring to boil. Reduce heat to medium and simmer, stirring occasionally, until sauce thickens slightly, about 2 to 3 minutes. Season with Adobo. Keep warm over low heat.

Step 2

Heat remaining vegetable oil in medium skillet over medium-high heat until hot, but not smoking. Cook tortillas quickly, one at a time, submerging completely in oil, until soft and pliable, but not crisp, about 5 seconds each. Transfer to a paper towel lined plate to let drain.

Step 3

To form flautas, spoon about 1 1/2 tbsp. chicken into center of tortilla; roll tightly to enclose filling, making cigar shape. Secure seam side of tortilla with toothpick. Repeat with remaining tortillas and chicken to make 16 flautas.

Step 4

Reheat oil in skillet. Working in batches, add prepared flautas to skillet seam side down. Cook, flipping occasionally, until golden brown and crisp; about 5 minutes. Drain on paper towel-lined baking sheet. Transfer flautas onto large serving plate. Pour sauce over flautas. Top with lettuce, queso and cilantro. Drizzle with crema and serve.

How to prepare shredded chicken:

For the easiest shredded chicken, pick up a rotisserie chicken from your grocery store, remove the bones and skin, and shred with two forks. One whole rotisserie chicken generally yields about 4 cups shredded.

To prepare 2 cups shredded chicken at home, transfer 1 1/2 lb. bone-in, skin-on chicken breasts to medium pot; add cold water to cover completely; Add 1 packet GOYA® Chicken Flavored Bouillon and 1 bay leaf. Bring water to a boil, reduce heat to low and simmer for 30 minutes until meat is cooked through (internal temperature of 165°F) and tender; let chicken cool in broth. When cool enough to handle, transfer to cutting board; remove and discard bone and skin. Using two forks, shred chicken. Reserve broth for a different use.

How to prepare shredded chicken:

For the easiest shredded chicken, pick up a rotisserie chicken from your grocery store, remove the bones and skin, and shred with two forks. One whole rotisserie chicken generally yields about 4 cups shredded. To prepare 2 cups shredded chicken at home, transfer 1 1/2 lb. bone-in, skin-on chicken breasts to medium pot; add cold water to cover completely; Add 1 packet GOYA® <a title="Chicken Flavored Bouillon" href="https://www.goya.com/en/products/chicken-flavored-bouillon/" data-udi="https://goya.com/en/products/seasonings/bouillon#chicken-flavored-bouillon" data-anchor="#chicken-flavored-bouillon">Chicken Flavored Bouillon</a> and 1 bay leaf. Bring water to a boil, reduce heat to low and simmer for 30 minutes until meat is cooked through (internal temperature of 165°F) and tender; let chicken cool in broth. When cool enough to handle, transfer to cutting board; remove and discard bone and skin. Using two forks, shred chicken. Reserve broth for a different use.