Chicken Mole

Chicken Mole Flautas


1 (25 oz) can of Juanita’s Chicken Mole (Chicken in Mild Red Chile Sauce)
3 medium size flour tortillas (about 7” diameter)
1 – 1½ tablespoons vegetable oil
Opt’l: sour cream, Spanish rice and refried beans


Strain contents of Juanita’s Chicken Mole to separate sauce from meat. Spread 1/3 of meat
over the center of one tortilla. Roll tortilla from bottom to top. Repeat process for other two
tortillas. Place oil in frying pan over medium heat. Fry the rolled tortillas (flautas) one at the time,
turning each over at least once until crispy enough to your liking. Heat reserved Chicken Mole
sauce over low to medium heat to just before boiling.
Pour over flautas.

Serving Suggestion: Garnish with sour cream and serve with sides of rice and beans.

Serves 1-2