1 pound chicken breast You can substitute the cooked chicken from the deli.
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon chili powder
1 cup diced onions
1 teaspoon minced garlic
6 8-inch flour tortillas
1/2 cup thinly sliced green onions
1 cup shredded cheese I used a mix of Jack and Cheddar
1/2 cup minced cilantro
salsa or pico de gallo
Thinly slice the chicken breast and place it in a hot pan with a tablespoon of EVOO. Add the spices and the onions.
Cook until the diced onions are translucent and the chicken is no longer pink. This will only take a few minutes, then add the garlic and cook one more minute.
Divide the chicken mixture down the center of each tortilla. Top it with the cheese, green onions, some salsa and most of the cilantro. Save the rest of the cilantro for topping the flautas.
I made a few tortillas with everything except for the chicken for my visiting vegetarian daughter
Roll each tortilla into a tight tube and secure with a toothpick.
Wipe out the pan you used to cook the chicken with a paper towel and heat about 2 Tablespoons of EVOO. Vegetable oil works, too, but that is what I used.
Cook on all side for just a few minutes, until golden brown. You may have to push the toothpick in a bit to get all sides flat on the pan.
Remove from the heat and serve hot with a variety of toppings.
These were quite good and fast to make. Next time I may put less filling in each flauta and then have more of them, but smaller ones. Then you could eat them by hand. These were definitely a fork item. And one I will make again.