Wedesday: Chicken Flautas

I have no idea what a flauta is, but I'm cooking it.  I found the recipe on another blog that boasts dinners for under $10.  After browsing, I chose this one.  It's simple to make (although fried and not totally healthy), and cheap.  Perfect for this week.  This recipe even comes with the cost breakdown (thanks 10buckdinners.com!)  However, I'd love to know where she got a can of tomatoes for $0.60!  Now since the majority of our family is "heat sensitive" (sorry hubby), I may just use a jalapeño  seeded and chopped.
We'll have some black beans on the side or some rice.  Maybe chips and guac....  

Chicken Flautas:
(recipe from 10buckdinners.com)


1 pkg flour tortillas (store bought is best for this recipe) – $1.75
1/2 cup Canola Oil – $1.00
1 1/2 to 2 lbs chicken tenders or thighs (sliced into 3″ strips for easy frying) – $3.90
1/2 onion, chopped – $.25
1 Serrano Pepper, chopped – $.10
1 can diced tomato, drained well – $.60
1 tsp red chili powder – pantry
1 tsp garlic powder – pantry
1/2 tsp each of salt and pepper – pantry
1 cup shredded cheese (I like colby jack) – $1.00
COST: $7.60


Heat 1 Tbsp oil in frying pan, season chicken with salt, pepper, garlic powder and chili powder. Fry chicken till nice and brown, but do not over cook. Remove from heat and let cool. In same pan, toss in onions and serrano pepper. Saute for a few minutes, then add 1 can, drained diced tomato. Chop cooled chicken and return to pan. Mix all ingredients and simmer till all liquid is reduced, about 8-10 mins. Set aside.


Now, in deep fry pan, heat 1/2 cup oil to medium heat. Lay out flour tortilla on cutting board. Place one heaping tablespoon of the chicken mixture in middle of tortilla and sprinkle with shredded cheese. Roll tightly and place flauta in hot oil, carefully. Make sure you place the flauta in the pan, directly on the seam first. This will form a seal of your flauta.


Let tortilla cook till brown and roll 1/4 turn. Cook, turn, cook, turn, cook, turn. Once whole flauta is brown and crispy, remove and place on paper towels to soak up excess oil.
Serve hot with sour cream and guacamole.