CHICKEN FLAUTAS

CHICKEN FLAUTAS Homemade Rotel 1 onion, chopped 1 tomato, diced 1 jalapeno, chopped 1 poblano pepper, roasted and peeled, chopped (or 1 can chopped green chilies) 1/4 cup fresh chopped cilantro 3 cups water 1 tablespoon chili powder 2 teaspoons salt 1 teaspoon cumin 1 teaspoon paprika 1/2 teaspoon celery salt Flautus 3-4 cups shredded chicken (You can use leftover chicken or roast 2-3 chicken breasts to use) 12-14 corn tortillas 3-4 tablespoons vegetable oil Toppings Sour cream Guacamole Pico de gallo Queso Shredded Cheese Fresh chopped cilantro In a large pot combine all the ingredients for the Homemade Rotel Bring mixture to a boil and then reduce to simmer Let simmer for 20-30 minutes, or until it reduces a little Remove from heat and let cool Remove 1/2 of the Rotel mix and reserve for a later use To the pot with the remaining hotel add in the chicken Bring mixture back to a boil and then reduce to a simmer over medium heat Let simmer until almost all the liquid is evaporated, stirring often to keep mixture from burning In a large skillet heat 2 teaspoons oil over medium high heat Place a corn tortilla into skillet and let heat up a little, flipping onto the other side, until it is pliable Remove to a paper towel lined plate Repeat with 2-3 more tortillas working as quickly as possible, adding oil as needed Place 2-3 tablespoons chicken mixture into tortilla and roll tortilla into a tight flauta, making sure to not overfill the tortillas, they need to be able to roll up tightly Place flautas back into hot skillet, seam side down, and cook until tortilla starts to brown and seam is sealed, flipping onto each side to let brown and crisp up Repeat with each flauta until all the chicken mixture is used Serve immediately with whatever toppings you prefer ENJOY!! **Can also be made using ground beef