#ad Queso Fresco Chicken Flautas 😍using @caciquefoods Ranchero® Queso Fresco It’s back to school season and you know what that means, routines are back. These Queso Fresco Chicken Flautas are one of my go-to meals during the week. The Cacique Ranchero® Queso Fresco brings a savory depth of flavor that makes this dish something everyone looks forward to. Try this recipe and report back! Ingredients: 6 chicken thighs Salt ¼ white onion 1-2 jalapeños 10 tomatillos 2 garlic cloves ¼ cup fresh cilantro ½ tsp oregano 1 tbsp chicken bouillon 1 cup water 2 tbsp neutral oil ½ package Cacique Ranchero® Queso Fresco, plus more for serving Corn tortillas Oil for frying Shredded lettuce, for serving Cacique Crema Mexicana, for serving Directions: Start by seasoning chicken thighs on all sides with salt and set aside. Add tomatillos, a jalapeno, white onion and garlic to pan over medium heat and roast until charred. Add to a blender along with cilantro, oregano, chicken bouillon, and half a cup of water, and blend. Sear the chicken in a pan over high heat with oil until golden brown. Turn the heat to low and pour in the salsa verde. Add another half cup of water, cover and let simmer for 40 minutes. Remove the chicken to a bowl and shred. Slice a package of Cacique Ranchero® Queso Fresco in half and crumble into the bowl and mix along with some of the salsa verde. Add the filling to a corn tortilla and roll. Fry in oil until golden and crispy. Serve on a plate with more of the salsa verde. Top with lettuce, Cacique Crema Mexicana, and more Queso Fresco. #CaciqueFoods #AuthenticFlavor #BackToRoutine, #WeeknightDinner, #MealPrep, #FamilyMeals, #SchoolLunchIdeas

corn tortilla

chicken thigh

tsp oregano

box queso fresco

cup water

head lettuce

clove garlic clove

cup fresh cilantro

fl oz frying oil

tbsp chicken bouillon

white onion

Crema Mexicana
tomatillo

jalapeno
tbsp vegetable oil
Start by seasoning chicken thighs on all sides with salt and set aside. Add tomatillos, a jalapeno, white onion and garlic to pan over medium heat and roast until charred. Add to a blender along with cilantro, oregano, chicken bouillon, and half a cup of water, and blend. Sear the chicken in a pan over high heat with oil until golden brown. Turn the heat to low and pour in the salsa verde. Add another half cup of water, cover and let simmer for 40 minutes. Remove the chicken to a bowl and shred. Slice a package of Cacique Ranchero® Queso Fresco in half and crumble into the bowl and mix along with some of the salsa verde. Add the filling to a corn tortilla and roll. Fry in oil until golden and crispy. Serve on a plate with more of the salsa verde. Top with lettuce, Cacique Crema Mexicana, and more Queso Fresco.View original recipe