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Chicken Flautas with Avocado Cream Recipe

Chicken Flautas with Avocado Cream

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (66)

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Average Rating:

Total Reviews: 66

Showing 41-50 of 66

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  • on May 06, 2010

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    Just made for the first time and used striped bass in place of chicken. Cubed the fish in a 1/2" dice and threw it in the pan after the onion & jalapeno were almost done. Found out that you must wrap these very tight or they will not come out right. I think this would be better with a fresh salsa and will try that next time. All and all very good and I will make again. Avacado Crem sauce is a perfect match!

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  • on May 05, 2010

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    Made these last night and the family loved them. Everybody was hungry so I didnt have time to make the avocado cream but will next time.
    My only problem was monitoring the frying oil. I realize it got to high when they started to burn. And it messy frying them.
    I will make again!

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  • on May 03, 2010

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    I used skinless boneless chicken breast what I already had in the freezer (very simple and simply boiled them til done and shredded. I'm not big on dipping sauces and extra calories, they are nice and moist without the dipping sauce!

    You have to let them cool because they are piping hot!

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  • on May 01, 2010

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    Thank you Sunny for a great recipe. My mom fried the tortillas in shortening (no veggie oil in the house. The filling is the right balance of all ingredients and the avocado cream is great.

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  • on April 29, 2010

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    I JUST WATCH SUNNY COOK UP THESE FLAUTAS AND I JUST THOUGHT THAT I WILL REMIND MYSELF AND OTHERS ABOUT THE TOOTHPICK TO KEEP THEM TOGETHER WHILE FRYING CAN''T WAIT TO MAKE THESE FLAUTAS HOPE THIS HELP OTHERS.

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  • on February 24, 2010

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    and simple. me and my husband absolutely love this recipe!

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  • on December 02, 2009

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    The flautas were good. The Avocado Cream was divine (if you love Avocados, you are in for a treat. ....I tried it the first time with chicken and the second time with beef. My family likes the ground beef better.....My only issues with the recipe are 1. it's really hands-on, so I have to make sure I have my 11-month-old strapped down or sleep before I start rolling the flautas (as opposed to trying to do it while he is awake only to have to stop every few seconds. Not Sunny's fault! 2. It's a heavy meal. I can only eat 3 at dinner. My boyfriend can only eat 3 or 4 (and he normally has a hole in his stomach. My mom will only eat 1 or 2! It will definitely leave you feeling full and wanting to exercise to work it off.

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  • on November 05, 2009

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    Delicious and easy once the prep is done. I added diced celery and shredded carrots and cheese to the filing, just to get my grand kids to eat more veggies and the cheese acted as a binder. Be sure to fry them in a deep pot, they tended to splatter quite a bit. All in all they are a family favorite!! Thank you, Sunny.

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  • on September 13, 2009

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    These were absolutely delicious! I used the recipe exactly as written and thought the spice level was perfect. One recommendation that I would make is to warm the tortillas slightly in the microwave before filling them. It makes them more pliable and less likely to crack when being rolled. The avocado cream tasted a little flat. I ended up adding another avocado and about 1/2 cup tomatillo salsa to make it zing a little more. Thanks Sunny for another great and easy recipe!

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  • on September 09, 2009

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    I made these for dinner for my family. Even my very picky son had seconds! Everyone loved them! I did omit the jalepeno and cayanne as my kids won't eat anything with even a hint of heat. My daughter loved the filling so much that she was taking spoonfulls while I was filling the tortillas. This is a keeper!

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