Source: Mexican traditional
Makes 4 servings.
Preparation time: 1 hour
Tips: Try using tomatillo sauce instead.
Ingredients
Preparation
16 flour tortillas, preferably home made
30 ounces "Old El Paso" enchilada sauce (3 cans)
8 chicken thighs
sour cream, to top at serving
1 large onion, to top at serving, sliced thin
1. Place enchilada sauce in large saucepan and simmer at moderate heat partially covered for about 1 hr. Sauce will change color: darker and brownish. Watch so that it does not completely evaporate.
2. Using microwave oven or top of stove place chicken thighs in some water to cover.
microwave: cook for about 20 minutes until no longer bloody and fully cooked.
top stove: bring to boil and simmer until fully cooked.
3. Remove chicken from water, cool. With your hands, remove bones and skin. Separate pieces of chicken torn into bite size pieces. Add chicken meat to the sauce. Reserve chicken water, bones and skin to make a chicken broth for other use.
4. If flour tortillas are cold, warm up in a griddle just enough to make them flexible.Place about two full tablespoons of chicken/sauce, drain as much sauce as possible with a slotted spoon or the tortillas will get to soggy. Spread filling along the middle of a tortilla, roll and place in a lightly greased with vegetable shortening cookie sheet or baking tray. Continue until all tortillas are filled.
5. Place tray in pre-heated oven at 400 F degrees for about 10 to 15 minutes, until "flautas" are crispy and become slightly brown in at the edges. Turn "flautas" around to crisp all sides. Bake another 10 minutes. If a extra crispy top is desire turn the broiler on for 1-2 minutes prior to serving. Remove from oven. Spread sour cream along the top of each "flauta" (optional).
Serve immediately topped with extra remaining sauce and slices of raw onion.
NOTE: Depending on the size of the tortilla, about 3 to 4 flautas make one serving when accompanied by rice and beans.
Flautas Rojas
Flour Tortilla Chicken-Enchilada
