Ingredients:
- 4 Tablespoons salad oil
- 2/3 teaspoons dried parsley or 2 Tablespoons fresh chopped parsley
- 1/2 Tablespoon lemon juice concentrate or juice of 1 lemon
- 2 teaspoons chili powder
- Salt and pepper to taste
- 2 Cups raw boneless skinless chicken breasts or tenders (cut into bite size pieces)
- 4-5 24 inches flour tortillas or more smaller ones
- 1/2 cup sour cream
- 1 cup shredded monterey jack cheese
- A little extra vegetable oil for brushing on
Directions:
Marinate chicken in the first 5 ingredients for one hour in the refrigerator. Then cook the chicken with the marinade over medium-high heat in nonstick pan until cooked through. Mix together cooked chicken, sour cream and cheese. Spoon some of mixture onto each tortilla and roll up tucking in the ends. Place the flautas in a baking dish, brush with oil, as desired (this makes them crispy). Cook for 15 minutes in a preheated 400 degree oven. Carefully with tongs turn the flautas over, brush with a little more oil and cook an additional 7 minutes. Careful these are hot!! let cool a little before serving. I hope you like them and please let me know what you think!
