1 tablespoon of vegetable oil
1 pound of cooked bone in chicken breast, boiled and shredded
1 (10 ounce) package corn tortillas (I prefer yellow corn)
1/2 cup of shredded Cheddar cheese
1/2 cup of salsa
2 cups vegetable oil for frying
Embroils original essence seasoning to taste, or just salt and pepper is fine
Heat 1 tablespoon of vegetable oil in the skillet over medium heat. Shred the chicken using two forks. Stir in the salsa and cheese . Simmer until the liquid has evaporated and salsa and cheese are fully mixed in with chicken. Remove it from the heat. Spread about 2 tablespoons of the chicken mixture along the bottom edge of each tortilla. Tightly roll the tortilla and secure the ends with one or two toothpicks. do this with all remaining tortillas.
Heat your 2 cups vegetable oil in a large skillet.Slowly drop in Flautas to fry, no more than 4 at a time, until golden and crisp, about 4 minutes. Drain the flautas on a paper towel-lined plate. Discard toothpicks and top finished flautas with Emeril’s original Essence seasonings.
Top off with queso fresco, sour cream and/or guacamole if preferred. Enjoy!