Our next stop on the hungry girl express is Mexico! Or is it Texas? Hell, i’m just gonna have to establish my own nation for this one…
TEXICO! The land of the free and the home of the flautas! As newly dubbed settler of Texico, I will take our place on the map as the border between the culturally rich nation of Mexico and the cowboy capital of America known as Texas. I feel it is only appropriate to designate a place that tex-mex food can call home.
Personally, I am one gringo that is obsessed with Mexican food. When I say Mexican food I mean food from the actual country of Mexico. Mole and elote and tostadas just to name a few. Some of the best food that I have ever consumed was at a roadside stand in Mexico run by a woman and her two precious children who spoke zero English. Mole drenched chicken necks, my palate will never forget it. I will also admit that I love few things more than a good ol’ taco from some of my favorite Richmond restaurants, En Su Boca and Boka Taco. Fish tacos are truly the way to my heart. That being said, I am embarrassed to admit that American’s have a knack for de-ethnitizing food and taking much of what is great away from traditional dishes. Our simple palates just can’t handle all their glorious flavors. I wish I had the skills to imitate some of my favorite traditional dishes but I am nowhere near capable.
With that, I am led back to Texico! Don’t worry folks, I am fully confident in my ability to create above average tex-mex food and run a small nation simultaneously. First dish of my newly established land is Flautas! Creamy and juicy on the inside and crunchy on the outside. A perfect handheld vehicle for guacamole! What more could one want out of a dish? I made these while slightly intoxicated so I promise, you got this one.
Flautas con Pollo
Prep Time: 10 minutes
Cook Time: 20 minutes
- 2 seasoned, cooked chicken breasts (thinly shredded)
- 8 flour tortillas
- 1 tbsp olive oil
- 1 small onion thinly sliced
- 3 cloves garlic, minced
- 3/4 cup fire roasted corn
- 1 cup salsa
- 1/2 cup sour cream
- 1.5 cup mexican blend shredded cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- Preheat oven to 400 degrees
- Heat olive oil on medium-high heat in a non-stick pan
- Saute onion until translucent. Add garlic and cook 1 minute
- Add corn and cook 2 minutes or until heated
- Add shredded chicken, sour cream, and salsa
- Add salt and pepper. Stir to mix and heat mixture until warm
- Remove from heat and add cheese to chicken mixture
- Grease non-stick baking pan with butter
- Fill each tortilla with approximately 3/4 cup of mixture
- Tightly roll tortilla and place on baking sheet
- Continue until all tortillas are filled, rolled, and placed on pan
- Place in oven and cook uncovered for 10 minutes
- After 10 minutes, flip flautas and cook for another 10 minutes
- Remove from oven when tortillas are golden brown
- Serve with a generous helping of guacamole!
Enjoy! All hail Texico!