In a large skillet, sauté the chopped onion until softened. Add the minced garlic and cook for another minute until fragrant.
1 Onion, 2 cloves Garlic
Stir in the shredded chicken, chili powder, cumin, paprika, salt, pepper, and chicken broth. Mix well and cook for 5-7 minutes, allowing the flavors to meld.
1.5 lbs Chicken Breasts, 1 tsp Chili Powder, 1/2 tsp Cumin, 1/4 tsp Paprika, 1/4 cup Chicken Broth, Salt and pepper
Remove from heat and stir in the shredded cheese until melted and combined.
1/2 cup Mexican Blend Cheese
Lightly warm the corn tortillas in a dry skillet or microwave (wrapped in a damp paper towel) to make them pliable. This will prevent them from cracking when rolled.
12 Corn Tortillas
Place about 2-3 tablespoons of the chicken mixture onto each tortilla.
Roll each tortilla tightly like a cigar. Secure with a toothpick if necessary.
Heat vegetable oil in a large skillet over medium heat.
Vegetable Oil
Carefully place the Chicken Flautas into the hot oil and fry for 2-3 minutes per side, until golden brown and crispy.
Remove the Chicken Flautas from the skillet and place them on a plate lined with paper towels to drain the excess oil.
Remove the toothpicks (if used) and serve immediately with your favorite toppings like sour cream, guacamole, and salsa.
Sour Cream, Guacamole, Salsa
