Ingredients

The following ingredients have 4 Servings
  • 2 pounds skinless boneless chicken breast
  • 1/2 yellow onion
  • 1 can black beans
  • 2 cloves garlic
  • 2 tsp kosher salt
  • 1 tsp ground cumin
  • 1 tsp cayenne pepper
  • Salt and Pepper to taste
  • 16 small flour tortillas
  • Toothpicks
  • vegetable oil

Instruction

  • Place your chicken in a stockpot, cover with water, and place on the stove over medium-high heat until boiling. Reduce heat and simmer for 20 minutes or until chicken is fully cooked.
  • Transfer your chicken to a cutting board and shred it with two forks.
  • Warming the tortillas is optional, and more necessary if you’re using corn tortillas, because they crack more easily when cold.
  • Fill your flour tortillas with about 1 tablespoon of shredded chicken. Roll them tightly and secure with a toothpick.
  • Fill a dutch oven or high-sided skillet with about 2 inches of oil. Heat over medium-high heat for about 5 minutes or until it reaches 375 degrees
  • Use tongs to slide your flautas into the oil without splattering and fry until crispy. Flip halfway through frying. It should take 2-3 minutes on each side, but could be longer or shorter, depending on your desired golden brown preferences.
  • Transfer completed flautas to a baking sheet lined with paper towels, allow to drain, top with your favorites, and enjoy