1 Video | Photo: Chicken Flautas with Avocado Cream Recipe
Ingredients
For the Flautas:
- Vegetable or canola oil, for frying
- 1 tablespoon butter
- 1/2 small red onion, diced
- 1 jalapeno, diced
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper 1 rotisserie chicken, skin removed and meat finely shredded
- 1 cup salsa
- 1/4 cup freshly chopped cilantro leaves
- 1 cup shredded Cheddar/Monterey jack blend
- 1 lime, juiced
- Salt
- 16 (5 to 6-inch) flour tortillas
- 2 cups shredded iceberg lettuce, for serving
For the Avocado Cream:
- 1 very ripe avocado, halved, pitted and flesh removed
- 1 (4-ounce) container sour cream
- 2 tablespoons fresh lime juice
- Salt
Directions
Special equipment: toothpicks
Fill a large pot with enough oil to reach 2 inches up the side of the pan. Heat over medium heat until a deep-frying thermometer inserted in the oil reads 375 degrees F. To make the flautas: In a pan over medium heat melt butter and saute onions and jalapenos until tender, about 5 minutes. Add garlic, cumin, and cayenne pepper and cook until fragrant, another 2 minutes. Add chicken and salsa; stir to combine. Remove from heat and stir in cilantro, cheese and lime juice. Let cool slightly.
Preheat oven to 200 degrees F.
Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla. Roll tortilla tightly around the filling and secure with a toothpick. Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt. Keep flautas warm in the oven on a sheet tray while assembling and cooking the remaining tortillas.
To make the Avocado Cream: In a serving bowl, mash avocado, sour cream and lime juice until smooth. Season with salt, to taste.
To serve, arrange flautas on a platter of shredded lettuce and serve with Avocado Cream on the side.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 66 reviews
By MyShui
Hopatcong, NJ
on December 17, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I've served hundreds of different appetizers for friends & family and this was a show stopper ! One of their favorites now! They were gone in a flash. The avocado cream really made it too- don't skip it. They were easy- I just made them ahead, left the toothpicks in them while frying and used the toothpick as a handle to turn them over and they were done so quickly. I will be making them again.
By Tameren
Charlotte, NC
on December 12, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Wow, these were really delicious. I haven't ordered flautas in years, because there's always something else that I'd rather have. I made these because I had a lot of cilantro left over. I can't believe how great these tasted. Very easy. I loved the taste of the fresh jalapeno and cilantro as well as the texture. My 15 year-old daughter loved them and wanted them the next day. She usually isn't so fond of leftovers.
By Anruss
Scranton, PA
on September 11, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Super easy! I used 2 boneless chicken breast I roasted in oven with olive oil and salt and pepper. Then followed recipe with exception of frying. I baked them. Prepared flour tortillas by microwaving 30 seconds, filled them, then placed flautas on sprayed parchment paper placed on crisper baking sheet. Brushed tops with oil then baked in 400 degree oven(10 minutes then turned over for another 10 minutes. Time may vary depending on desired level of crispiness/browning. Made 8 delicious flautas!!
Read all 66 reviews