- El Cielo White corn tortillas
- El Cielo traditional Mexican cheese
- 2 Chicken breast pieces
- 2 large cloves of Garlic
- 2 Jalapenos
- 1 Red onion
- ½ an Iceberg lettuce
- Roughly two cups Vegetable oil
- ⅓ cup Butter
- Salt and pepper
- Chilli powder
- 1 Lime
Preheat oven to 180 degrees celsius. On an oven tray, roll out a large piece of tin foil. Place two pieces of chicken breast on the foil before sprinkling salt, pepper and chilli powder on top and rubbing it into the chicken. Wrap the chicken in the foil and place in the oven for 30 minutes. Depending on how thick the chicken breast is, you may need to leave it more or less time in the oven.
Whist chicken is cooking, chop up your vegetables and shred the cheese before placing them all to the side separately. Start heating a large, deep pan with around an inch and a half full of vegetable oil on a low heat. On another stove top, heat a smaller size pan on low heat as well.
When the chicken is ready, take out of the oven and open the foil. With a knife and fork, begin to shred your chicken. It should be juicy and easy to shred, as using the foil would have steam cooked it.
Melt butter in the hot, smaller pan and toss in garlic, jalapenos and and red onion. Once the vegetables have softened and browned, toss in your shredded chicken and mix well.
Take the mixture off the heat and stir in the cheese, before sprinkling the coriander on top and squeezing the lime juice over it. Give the blend a last mix and place to the side.
Lay out your tortillas and begin spooning a good amount of the mixture in a line down the middle of them. Roll each of the tortillas tightly and on each end, place a toothpick to hold together when we fry them.
Using tongs, carefully place each rolled tortilla into the large, deep pan full of hot oil. Allow each to fry to a golden brown colour before taking them out and placing them on a plate with a paper towel.
Serve your chicken flautas on a bed of lettuce with a side of sour cream and guacamole.