Home Chef Chicken Adobo Flautas

• 2 tsp. Sazon Seasoning
• 6 Small Flour Tortillas
• ¼ oz. Cilantro
• 2 Roma Tomatoes
• 1 Lime
• 1 fl. oz. Green Chili Aioli 
• 2 oz. Sour Cream
• 1 Shallot
• 2 oz. Shredded Cheddar-Jack Cheese
• 13 oz. Boneless Skinless Chicken Breasts

Pat chicken breasts dry. Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken breasts to hot pan, and cook undisturbed until browned on one side, 5-7 minutes. While chicken cooks, peel and halve shallot. Slice thinly. Once browned, flip chicken.

Add shallot to pan and cover. Stir occasionally until shallot is tender and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Transfer chicken and shallot to a mixing bowl. Shred chicken into bite-sized pieces and stir in seasoning blend and a pinch of pepper. Wipe pan clean and reserve. While chicken cooks, prepare ingredients.

Core tomatoes and cut into ½" dice. Halve lime. Cut one half into wedges and juice the other half. Mince cilantro(no need to stem). In another mixing bowl, combine tomatoes, cilantro, 2 tsp. lime juice, and a pinch of pepper. Set aside. Combine sour cream and green chili aioli in another mixing bowl. Set aside.

Place tortillas on a clean work surface. Top with chicken-shallot mixture and cheese. Roll tortillas and place seam side down. Return pan used to cook chicken to medium heat and add 2 tsp. olive oil. Working in batches if necessary, place flautas in hot pan, seam side down. Cook until browned on one side, 2-3 minutes. Replenish oil if necessary. Gently roll flautas to opposite side and cook until browned, 2-3 minutes. Remove from burner.

Plate dish as pictured on front of card, spooning salsaover flautas and topping with sour cream-aioli mixture(to taste). Squeeze lime wedges over dish to taste. Bon appétit!