Baked Chicken Flautas

01Method

1. 1

   Combine chicken breasts, onion, garlic, and salt in a deep pot, cover with water, and simmer over medium heat — topping up water as needed — until the chicken is cooked through with no pink remaining, about 30 to 40 minutes. Remove from heat, shred the chicken using two forks, and set aside half a cup of the cooking stock.

2. 2

   Warm the two tablespoons of oil in a skillet over medium heat. Add the shredded chicken along with the sazon seasoning, then pour in the reserved stock, stir to combine, and lower the heat. Continue cooking until all the liquid has been absorbed. Take off the heat and let the mixture cool.

3. 3

   Heat the oven to 350°F (175°C).

4. 4

   Pour the frying oil into a separate skillet over medium heat. Working one at a time, briefly fry each corn tortilla until pliable but not crisp, about 30 seconds to 1 minute per side, flipping once. Set the softened tortillas aside as you work through them.

5. 5

   Spoon a portion of the seasoned chicken near one edge of each tortilla, top with a portion of Monterey Jack cheese, then roll tightly into a flauta. Arrange the rolls snugly side by side on a baking sheet.

6. 6

   Bake in the heated oven until the flautas turn golden brown, roughly 15 to 20 minutes.