Chicken Flautas

4 skinless boneless chicken thighs

1 tablespoon Mexican chili powder

12 corn tortillas

1 cup pico de gallo

½ cup Mexican sour cream

½ cup Queso Fresco

Salt & Pepper

Oil for frying

Season both sides of the chicken with Mexican chili powder, salt, and pepper. Cook in a skillet.

After the chicken is cool enough to handle, chop it into 1 cm cubes.

Heat the oil in a skillet.

While the oil is heating, roll the flautas. Working with one tortilla at a time, sprinkle the tortilla with water. Heat in a microwave for 12 - 15 seconds to soften it. Spoon 1 - 2 tablespoons of the chicken into the tortilla and roll it. Continue until you have filled all of the tortillas.

Make sure that the oil is around 350 degrees. Fry the flautas for about 1 minute, turn, and fry for 1 minute more. (I like to use an 8” skillet with about an inch of oil and fry 3 at a time.)

Drain the flautas.

Serve 3 flautas on a plate. Garnish each serving with 2 tablespoons sour cream and ¼ cup pico de gallo. Sprinkle with 2 tablespoons crumbled cheese.