Chicken Flautas with Tangy Roasted Tomatillo Salsa - Easy Recipe

INGREDIENTS

3 cups water 1 pound boneless chicken breast 2 bay leaves 1/2 teaspoon salt 1/2 cup picante sauce 1/2 teaspoon ground cumin 1 cup vegetable oil 16 soft corn tortillas Roasted Tomatillo Salsa (recipe)

PREPARATION:

1. Add water to large saucepan and bring to a boil over high heat. Add chicken, bay leaves and salt, bring just to a boil, reduce heat, cover and simmer 15 minutes or until chicken is no longer pink in the center. Remove chicken from pan, discard bay leaves and all but 1/4 cup of the cooking water; shred chicken with 2 forks. Return shredded chicken to the reserved 1/4 cup water in saucepan, add picante sauce and cumin, and stir to blend well.
2. Preheat oven to 425°F. Heat oil in a 10-inch skillet and over medium-high heat until hot, but not smoking. Cook tortillas quickly one at a time, about 5 seconds on each side, just until pliable, and drain on paper towels.
3. Spoon 2 tablespoons of the shredded chicken on one end of each tortilla and roll tightly, resembling a cigar. Place seam side down on a baking sheet. Repeat with remaining ingredients. Bake filled tortillas 15 minutes or until golden and crisp. Serve with salsa.

This recipe appears in: Mexican