Serves 1
Directions
- 1Begin by cooking the chicken in a pressure cooker with adobo seasoning, all-purpose seasoning, half an onion, one green pepper, a handful of cilantro, and two cups of water.
- 2Cover and pressure cook on high for 20 minutes.
- 3Once cooked, allow the chicken to sit for 10 minutes.
- 4Open the pressure cooker and transfer the chicken to a bowl.
- 5Take one cup of the chicken broth and add it to a blender cup to make the salsa.
- 6Shred the chicken once it's cool enough to handle.
- 7For the salsa, add a handful of cilantro, roasted onion, five roasted chile serranos (or jalapeños), two garlic cloves, five roasted tomatillos, and one roasted and peeled green pepper to the blender cup with the broth.
- 8Blend the salsa ingredients until smooth.
- 9Transfer the salsa to a bowl and add a little salt, then mix it and set aside.
- 10Season the shredded chicken with Kinders Chile Verde seasoning (or salt and black pepper), and then mix in 8 ounces of cream cheese.
- 11Add two roasted, peeled, and diced poblano peppers and two roasted, peeled, and diced green peppers, along with three cups of shredded queso Oaxaca, to the chicken mixture and mix well.
- 12Prepare the "glue" for the flautas by mixing two tablespoons of all-purpose flour with two tablespoons of water.
- 13Grab a ready-to-cook flour tortilla, add the chicken filling, and roll it tightly.
- 14Apply the flour and water glue to the end of the tortilla and finish rolling to seal it.
- 15Heat oil in a skillet over medium heat.
- 16Place the flautas into the hot oil and fry them for two to three minutes per side until golden all around.
- 17Once done, drain as much oil as possible from the flautas.
- 18Serve the flautas with lettuce, red onion, tomatoes, crema, queso fresco, and salsa verde.
Ingredients
- uncooked flour tortillas
- 2 chicken breast with rib
- 2 tbsp adobo seasoning
- 1 tbsp all purpose seasoning
- 0.5 onion
- 1 green pepper
- 1 handful cilantro
- 2 cups water
- 1 cup broth
- 1 handful cilantro
- 0.25 roasted onion
- roasted Chile Serrano or jalapeños
- 2 garlic cloves
- 5 roasted tomatillos
- 1 roasted and peeled green pepper
- salt
- 2 tbsp Kinders Chile Verde seasoning
- 8 oz cream cheese at room temp
- 2 roasted, peeled and chopped poblano peppers
- 2 roasted, peeled and chopped green peppers
- 3 cups shredded queso Oaxaca
- 2 tbsp APF
- 2 tbsp water
Equipment
pressure cookerblenderbowltongsladleskilletwhisk
Tips
- You can cook the chicken ahead of time or use rotisserie chicken to speed up process.
- To bake them: use already cooked flour tortillas, brush oil of choice and bake at 450F for 10-15 minutes, flipping them halfway.
- Make taquitos by using corn tortillas, it’s seriously super delicious too!
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