Kids of all ages will love these crispy tortilla flutes. They are even great as an appetizer for a grown-up gathering served with some sour cream and salsa. Packed with chicken and cheese, they are not only delicious, but nutritious. Get together with a friend, make a few batches in bulk and freeze. They reheat really well. (If you are short on time, feel free to use pre-cooked rotisserie chicken.)
The Cooking With Friends Kitchen
4 tablespoons olive oil
2 pounds chicken breasts (4 cups shredded chicken)
8 ounces Queso Blanco cheese, finely shredded
2 cups finely diced onions
6 garlic cloves, minced
1 teaspoon cumin
½ teaspoon chili powder
½ cup packed chopped fresh cilantro
¼ cup lime juice
1/3 cup canola oil for a light frying
6 tablespoons reserved cooking liquid from chicken
Salt and Pepper to taste
36 corn tortillas
Making the Filling
To cook chicken, heat two tablespoons olive oil in a skillet for two minutes. Sear the chicken breasts and season with 1 teaspoon salt and ½ teaspoon pepper. Add 1 cup of water, cover and cook for about 20 minutes until the chicken is cooked through and no longer pink inside.
Meanwhile, heat 2 tablespoons of olive oil in another skillet and sauté the onions and garlic for about ten minutes. Season the onions and garlic with cumin and chili powder. Cook until translucent over a medium heat, stirring occasionally. When finished, remove from heat and add to a large mixing bowl.
When chicken is cooked, remove to a cutting board and reserve 6 tablespoons of cooking liquid. Cool the chicken for a few minutes and begin shredding with two forks. (You’ll do this by using one fork to steady the chicken breast and the other to pull away the meat.) Add the chicken to the bowl with the onions and garlic and then add the cilantro, shredded cheese, lime juice and cooking liquid. Mix well and set aside.
Rolling and Cooking
Now that your filling is complete, you’ll want to begin the assembly and cooking. It’s best to get a large skillet heating and then, working quickly, assemble as-you-go. This is when having an extra set of hands is very helpful. One of you can focus on assembly and the other can tend to the frying of the tortillas. You’ll cook them in batches, six at a time.
Since corn tortillas are fussy to work with and tend to tear easily, we like to steam them slightly. A microwave works perfectly well. (Simply place a stack of 10 on a plate, cover with a damp paper towel and cook for 45 seconds. Keep them covered as you remove one at a time to fill.)
In a skillet, heat 1/8 cup of canola oil on a medium heat.
To assemble, place a tortilla on the counter, place a teaspoon or so of filling at the bottom of the tortilla and roll upward, careful not to tear them. Place the rolled tortilla seam side down in the skillet and begin cooking. Fill another 5 or so and then cook until golden for about 5-7 minutes, turning several times with tongs. Drain on paper towels and cool for a few minutes before freezing.
Repeat until the filling and tortillas are used. You’ll need to change the oil a few times in between batches. To reheat, simply cook in an oven pre-heated to 400 degrees for 15-20 minutes.