Yields 2 servings
12 yellow corn tortillas
450g chicken breast fillet, cooked and pulled
Oil for frying
200g shepherd's cheese, crumbled
200g crème fraîche or sour cream
1/4 iceberg lettuce, washed and cut into fine strips
Warm four corn tortillas in a hot skillet and pile a bit of chicken in a line at one end of each tortilla. Roll up each tortilla tightly one at a time and pin with a toothpick, seam side down.
Heat oil in a deep fryer or heavy pot to 170°C.
Now deep-fry the rolled-up tortillas in the oil until golden brown and crispy (about 4 minutes) and then place them on paper towels to drain the excess oil. Do the same with the remaining tortillas.
Remove toothpicks and pour crème fraîche over the flautas, sprinkle with iceberg lettuce and shepherd's cheese, top with salsa verde and serve immediately.
Suitable side dishes are guacamole and frijoles refritos.