Directions 10 steps | 60 Minutes
Poach the chicken breasts. In a pot add the chicken breasts and the chicken stock. The chicken stock should just cover the chicken breasts. If the stock does not cover the chicken, add more until the chicken is submerged. Bring the mixture to a boil and then lower to a simmer.
Partially cover the pot with a lid and simmer for 12 minutes. Turn off the heat and completely cover the pot. Let the pot sit for 20 minutes. Check to make sure the chicken is cooked through. If the chicken is not cooked through, simmer for 3-5 minutes more.
Remove the chicken from the pot and let cool. Once the chicken is cool enough to handle, discard the skin and bones and shred the meat.
Transfer the shredded chicken to a bowl. Add the chili powder, ground cumin, smoked paprika, garlic powder and onion powder to the bowl and mix until the spices are evenly distributed on the chicken.
Soak two pieces of paper towels in water and wring out the excess water. Wrap the corn tortillas in the moist paper towel and microwave for 45 seconds. The tortillas should be flexible. If not, microwave in 15-second intervals until you achieve pliable tortillas.
In a small bowl, combine the flour and water together to form a paste for the tortillas.
Place a mound of chicken on the bottom third of the tortilla. Coat the end farthest from you with a little bit of flour paste.
Fold the flap closest to you over and tuck under the chicken. Roll until you hit the flour paste and press to seal. Repeat with the remaining chicken and tortillas.
Top a sheet pan with a cooling rack. Set aside. Fill a large saucepan with a ¼ inch of oil. Heat the oil to 350°F. Shallow fry the flautas on each side until golden brown and crispy, about 2 minutes.
Serve topped with shredded lettuce, sour cream, chopped red onions, chopped tomatoes, cojita cheese and fresh cilantro. Enjoy!