Tortillas with Chicken Filling

Ingredients

• 12 frozen tortillas (about 360 g)
• 2 tbsp oil
• 1 onion
• 1 Garlic clove
• small diced chicken meat (from a cooked and shredded chicken)
• 150 ml chicken broth
• 120 g green finely chopped chilies
• 50 g Raisins
• 1 tsp salt
• 0.5 tsp Coriander powder
• 0.25 tsp Cumin Powder
• black pepper (freshly ground)
• 1 tbsp Cornstarch
• 1 tbsp water
• oil for frying
• 125 g sour cream
• 100 g freshly cooked tomato sauce

Instructions

1. 1.

   Let the tortillas thaw. Peel and finely chop the onion and garlic. Heat oil in a heavy pan. Sauté the garlic and onion for about 1 minute. Add the chicken, all spices, and raisins. Deglaze with broth. Mix cornstarch with water and add to the chicken mixture. Stir until thickened, then remove from heat.

2. 2.

   Heat 250 ml oil and briefly fry each tortilla on both sides (just a short sear so they remain pliable). Drain on kitchen paper. Spoon 2 tbsp of the chicken sauce onto each tortilla. Roll into flautas and return to hot oil. Turn repeatedly in the oil until all sides are golden‑crisp. Drain on kitchen paper and keep warm until all flautas finish cooking. Serve on fresh salad, garnished with crème fraîche and a touch of tomato sauce. Offer the remaining chicken sauce as a dip. Tortilla chips also pair well.