Chicken Flautas or Chicken Tacos

Our family has this controversy whether this recipe is tacos or flautas. We have always called them tacos, but I guess in the restaurant you would order flautas .
 This is another one of those quick easy recipes. The texture is crispy, light, and delicious . I serve them with sour cream, and Franks Red Hot Cayenne Sauce. Yummy see if you can eat just one.

Ingredients.

3 White chicken breasts skinless boneless
2 carrots diced
2 garlic cloves
2 soft chicken bouillon
1/2 teaspoon salt
1 medium onion chopped
1/2 cup orzo pasta, or rice
4 cups water
corn tortilla
oil
serve with sour cream and Franks Red Hot Cayenne Sauce


Place chicken, carrots, garlic, bouillon, onions, salt, and 4 cups of water into a large pot with cover. Poach chicken on medium low heat with vegetables for 30 minutes.

After chicken breasts are cook allow to cool.  With 2 forks pull apart meat. Season with salt, and pepper. Add some of the chopped onions to this mixture.

In the mean time put about 5 tortilla in a zip lock bag to heat in microwave oven for 40 secs. The tortillas will be manageable soft, and very hot. This will allow you to be able to roll the tortilla up with out them splitting on you.

Take a bit of the chicken mixture lay it at one corner and roll it up.

I like to roll them all up before I start to frying. Add toothpicks on the sides to hold them together. Place frying pan with 4 tablespoon of oil heat to moderate hot temperature.  Fry till golden brown, turning over with tongs.

Save 1 cup of chicken pieces, to add to the soup. Add the 1/2 cup of pasta, or rice boil for 25 minutes more till pasta cooks. Now you have chicken soup to go with the tacos. Two for the price of one. Enjoy!