Flautas de Pollo y Salsa Verde

Serves 1
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Directions

  1. 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.
  2. 2Begin 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.
  3. 3Begin 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.
  4. 4Cover and pressure cook on high for 20 minutes.
  5. 5Cover and pressure cook on high for 20 minutes.
  6. 6Cover and pressure cook on high for 20 minutes.
  7. 7Once cooked, allow the chicken to sit for 10 minutes.
  8. 8Once cooked, allow the chicken to sit for 10 minutes.
  9. 9Once cooked, allow the chicken to sit for 10 minutes.
  10. 10Open the pressure cooker and transfer the chicken to a bowl.
  11. 11Open the pressure cooker and transfer the chicken to a bowl.
  12. 12Open the pressure cooker and transfer the chicken to a bowl.
  13. 13Take one cup of the chicken broth and add it to a blender cup to make the salsa.
  14. 14Take one cup of the chicken broth and add it to a blender cup to make the salsa.
  15. 15Take one cup of the chicken broth and add it to a blender cup to make the salsa.
  16. 16Shred the chicken once it's cool enough to handle.
  17. 17Shred the chicken once it's cool enough to handle.
  18. 18Shred the chicken once it's cool enough to handle.
  19. 19For 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.
  20. 20For 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.
  21. 21For 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.
  22. 22Blend the salsa ingredients until smooth.
  23. 23Blend the salsa ingredients until smooth.
  24. 24Blend the salsa ingredients until smooth.
  25. 25Transfer the salsa to a bowl and add a little salt, then mix it and set aside.
  26. 26Transfer the salsa to a bowl and add a little salt, then mix it and set aside.
  27. 27Transfer the salsa to a bowl and add a little salt, then mix it and set aside.
  28. 28Season the shredded chicken with Kinders Chile Verde seasoning (or salt and black pepper), and then mix in 8 ounces of cream cheese.
  29. 29Season the shredded chicken with Kinders Chile Verde seasoning (or salt and black pepper), and then mix in 8 ounces of cream cheese.
  30. 30Season the shredded chicken with Kinders Chile Verde seasoning (or salt and black pepper), and then mix in 8 ounces of cream cheese.
  31. 31Add 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.
  32. 32Add 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.
  33. 33Add 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.
  34. 34Prepare the "glue" for the flautas by mixing two tablespoons of all-purpose flour with two tablespoons of water.
  35. 35Prepare the "glue" for the flautas by mixing two tablespoons of all-purpose flour with two tablespoons of water.
  36. 36Prepare the "glue" for the flautas by mixing two tablespoons of all-purpose flour with two tablespoons of water.
  37. 37Grab a ready-to-cook flour tortilla, add the chicken filling, and roll it tightly.
  38. 38Grab a ready-to-cook flour tortilla, add the chicken filling, and roll it tightly.
  39. 39Grab a ready-to-cook flour tortilla, add the chicken filling, and roll it tightly.
  40. 40Apply the flour and water glue to the end of the tortilla and finish rolling to seal it.
  41. 41Apply the flour and water glue to the end of the tortilla and finish rolling to seal it.
  42. 42Apply the flour and water glue to the end of the tortilla and finish rolling to seal it.
  43. 43Heat oil in a skillet over medium heat.
  44. 44Heat oil in a skillet over medium heat.
  45. 45Heat oil in a skillet over medium heat.
  46. 46Place the flautas into the hot oil and fry them for two to three minutes per side until golden all around.
  47. 47Place the flautas into the hot oil and fry them for two to three minutes per side until golden all around.
  48. 48Place the flautas into the hot oil and fry them for two to three minutes per side until golden all around.
  49. 49Once done, drain as much oil as possible from the flautas.
  50. 50Once done, drain as much oil as possible from the flautas.
  51. 51Once done, drain as much oil as possible from the flautas.
  52. 52Serve the flautas with lettuce, red onion, tomatoes, crema, queso fresco, and salsa verde.
  53. 53Serve the flautas with lettuce, red onion, tomatoes, crema, queso fresco, and salsa verde.
  54. 54Serve the flautas with lettuce, red onion, tomatoes, crema, queso fresco, and salsa verde.

Ingredients

  • uncooked flour tortillas
  • uncooked flour tortillas
  • uncooked flour tortillas
  • 2 chicken breast with rib
  • 2 chicken breast with rib
  • 2 chicken breast with rib
  • 2 tbsp adobo seasoning
  • 2 tbsp adobo seasoning
  • 2 tbsp adobo seasoning
  • 1 tbsp all purpose seasoning
  • 1 tbsp all purpose seasoning
  • 1 tbsp all purpose seasoning
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • 1 green pepper
  • 1 green pepper
  • 1 green pepper
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro
  • 2 cups water
  • 2 cups water
  • 2 cups water
  • 1 cup broth
  • 1 cup broth
  • 1 cup broth
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro
  • 0.25 roasted onion
  • 0.25 roasted onion
  • 0.25 roasted onion
  • roasted Chile Serrano or jalapeños
  • roasted Chile Serrano or jalapeños
  • roasted Chile Serrano or jalapeños
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 5 roasted tomatillos
  • 5 roasted tomatillos
  • 5 roasted tomatillos
  • 1 roasted and peeled green pepper
  • 1 roasted and peeled green pepper
  • 1 roasted and peeled green pepper
  • salt
  • salt
  • salt
  • 2 tbsp Kinders Chile Verde seasoning
  • 2 tbsp Kinders Chile Verde seasoning
  • 2 tbsp Kinders Chile Verde seasoning
  • 8 oz cream cheese at room temp
  • 8 oz cream cheese at room temp
  • 8 oz cream cheese at room temp
  • 2 roasted, peeled and chopped poblano peppers
  • 2 roasted, peeled and chopped poblano peppers
  • 2 roasted, peeled and chopped poblano peppers
  • 2 roasted, peeled and chopped green peppers
  • 2 roasted, peeled and chopped green peppers
  • 2 roasted, peeled and chopped green peppers
  • 3 cups shredded queso Oaxaca
  • 3 cups shredded queso Oaxaca
  • 3 cups shredded queso Oaxaca
  • 2 tbsp APF
  • 2 tbsp APF
  • 2 tbsp APF
  • 2 tbsp water
  • 2 tbsp water
  • 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!