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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. bring a pot of water with chicken breasts in to a boil,lower the heat and simmer for 15-20 min,remove the chicken and let it cool,shred the chicken. | 2. heat oil in a frying pan and cook the onion and garlic for 5 min,add the shredded chicken,season with salt and pepper,mix well,remove from heat,stir in cheese. | 3. heat the tortillas wrapped in paper towel on high for 30 sec. | 4. place a spoonful of chicken of chicken filling on each tortilla,roll them tightly around the filling to make a neat cylinder,secure with a toothpick.immediately cover the rolls with a plastic wrap to prevent from drying out and splitting. | 5. pour oil in a frying pan to a depth of 1 inch,heat it until a small cube of bread,added to the oil,rises to the surface and bubbles at the edges before turning golden.fry the flutes for 2-3 min or until golden,turn frequently. | 6. drain on paper towels and serve immediately with salsa. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2		boneless skinless	1560.3596	0.0	189.1482	83.9147
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2		crushed	-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
feta cheese	3 1/2	1/2	crumbled	1386.0	21.4725	74.6025	111.72
corn tortilla	12			-	-	-	-
oil				-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.