2 tablespoons salad oil
1 teaspoon fresh parsley, chopped
juice of ½ lemon
1 teaspoon chili powder
salt and pepper to taste
8-ounce chicken breast, boneless and skinless
4 6-inch flour tortillas
¼ cup sour cream
½ cup shredded jack cheese
2 tablespoons vegetable oil
Marinate the chicken breast in the first 5 ingredients for one hour in the refrigerator. Then cook the chicken over medium-high heat in a non-stick pan for 3-4 minutes per side. Let cool for 20 minutes and then cut into one-inch cubes.
To assemble the flautas:
Mix together the cubed chicken, sour cream, jack cheese and 2 tablespoons of vegetable oil. Spoon ¼ of this mixture onto each tortilla and roll up. Place the flautas on a baking sheet, brush with additional oil, as desired, and cook for 15 minutes in a pre-heated 400-degree oven. Turn the flautas over and cook and additional 7 minutes.
Dipping Sauce:
1/3 cup of your favorite salsa
1/3 cup sour cream
Mix together.
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