Crispy Chicken Flautas

1. 1

   Season chicken with salt and pepper and roast in oven for about 1/2 hour. When it's cooked through, remove bones and skin and shred the chicken.

2. 2

   Heat the chicken stock in a saute pan over medium heat. Add onion and peppers and saute until onion is translucent.

3. 3

   Add tomatoes and shredded chicken and simmer for 10 minutes.

4. 4

   Remove from heat, cool and drain any excess liquid.

5. 5

   Soften tortillas with a bit of chicken stock and place chicken mixture in the center. Roll up tightly and seal with two toothpicks. Spray lightly with cooking spray.

6. 6

   Place seam side down on medium flame on grill and turn while cooking until crispy - about 5-7 minutes.

7. 7

   You can also bake them in a preheated 375F oven about 20 minutes until crisp. Remove from grill, cut in half and remove toothpicks.

* Per serving · 4 servings · Values may vary.

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