Chicken Flautas

Combine chicken breasts, guajillo chiles, onion, celery, bay leaf, salt, oregano, garlic, and 2 tablespoons olive oil in a large pot. Add just enough water to cover the ingredients then bring to a boil. Once the liquid begins to boil, reduce heat and simmer for 30 minutes.

Preheat oven to 350ºF.

When the chicken is completely cooked through, remove it from the pot and shred. Set aside.

Remove chiles, garlic, and 1 cup of the chicken stock from the pot and place in the blender. Blend until smooth.

Heat remaining olive oil in a frying pan. Add chicken, the blended chile sauce mixture, and jalapeno. Cook until combined, about 5 minutes.

Place some of the chicken mixture in each tortilla. Wrap and place on a baking sheet. Sprinkle with cheese then bake until golden brown, about 10 minutes.

Note: If deep frying, heat canola oil in a large pan. Deep fry each tortilla until golden brown, about 30 seconds each.

Serve with salsa, sour cream, or eat alone and enjoy!