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Chicken Flautas

Yields:12 servings
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Recipe Cooking TimePreparation20 minutes
Cooking10 minutes
Ready In40 minutes
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Ingredients

9 ounce package flour tortillas frozen
2 tablespoons vegetable oil
3/4 cup onion chopped
1 large garlic clove minced
2 1/4 cups chicken cooked, diced
2/3 cup chicken broth
4 ounces green chili peppers, canned mild, finely chopped
1/3 cup raisins, seedless
1 teaspoon salt
1/2 teaspoon coriander ground
1/4 teaspoon cumin ground
1/8 teaspoon black pepper
1 tablespoon cornstarch
1 tablespoon water
1 x vegetable oil for frying
1/2 pint sour cream

Directions

Set tortillas aside to partially thaw.

In large skillet, heat oil; sauté onion and garlic for one minute.

Add chicken, chicken broth, chilies, raisins and seasonings.

Dissolve cornstarch in water; add gradually to skillet and cook until thick and bubbly.

Remove from heat.

Heat 1/8 inch oil in another skillet over medium heat until hot.

Separate tortillas and sauté, one at a time, a few seconds on each side, until limp.

(Do not cook too long or they will become crisp and impossible to roll).

Drain on paper toweling.

Fill each tortilla with about 2 heaping tablespoons of chicken mixture across center, keeping filling 1inch from edges.

Roll tortilla around filling.

Place two or three flautas,seam side down, in hot oil.

Saute, turning on all sides, until crisp, about 30 seconds.

Drain on paper toweling; keep warm while frying the rest.

Serve with sour cream as a dip.

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Easy and tasty
 
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