Chicken Flautas

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 cup chicken broth
• 12 small corn tortillas
• 3 cup vegetable oil
• ½ onion
• 1 tsp garlic powder
• ½ tsp cumin
• 1 tsp chili powder
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup sour cream (optional)
• 2 cup shredded lettuce (optional)
• ½ cup diced tomatoes (optional)
• ½ cup salsa (optional)
• ½ cup queso fresco (optional)

Steps

1. Place chicken breasts in a pot with chicken broth and half an onion. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until chicken is cooked through. Remove chicken, shred it, and set aside.
2. In a bowl, combine the shredded chicken with garlic powder, cumin, chili powder, salt, and pepper. Mix well.
3. Warm tortillas briefly in a microwave or on a griddle to make them pliable. Place a spoonful of the chicken mixture near one edge of each tortilla, then roll it up tightly.
4. Heat vegetable oil in a large skillet or pot over medium-high heat until it reaches 350°F (175°C). Carefully place flautas seam-side down into the hot oil, frying in batches.
5. Fry for 2-4 minutes per side, or until golden brown and crispy. Remove with tongs and place on a paper towel-lined plate to drain excess oil.
6. Serve hot with optional toppings like sour cream, shredded lettuce, diced tomatoes, salsa, or crumbled queso fresco.