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Recipe courtesy of Birdee Lili
Recipe courtesy of Birdee Lili
Watch how to make this recipe.
Chicken Flautas with Avocado Salsa
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- Level: Intermediate
- Total: 1 hr 10 min
- Active: 40 min
- Yield: 12 flautas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 403
- Total Fat
- 33 g
- Saturated Fat
- 3 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 12 g
- Cholesterol
- 32 mg
- Sodium
- 439 mg
These crispy chicken flautas are the kind of meal everyone gets excited about. Tender shredded chicken is stuffed into warm corn tortillas, rolled up tight and fried until golden and crunchy. But the real star might be the creamy avocado salsa — it’s smooth, tangy and rich, with enough brightness from fresh cilantro to balance the crispy flautas. Serve them piled high with shredded lettuce, crema and queso fresco and with plenty of avocado salsa poured over the top.
- Level: Intermediate
- Total: 1 hr 10 min
- Active: 40 min
- Yield: 12 flautas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 403
- Total Fat
- 33 g
- Saturated Fat
- 3 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 12 g
- Cholesterol
- 32 mg
- Sodium
- 439 mg
Ingredients
Chicken:
Avocado Salsa:
Flautas:
Serving:
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Directions
Special equipment:
a deep-fry thermometer- For the chicken: Place the chicken in a pot and add enough water to cover. Season the water with salt, then add the garlic and bay leaves. Bring the water to a boil. Reduce the heat and simmer until the chicken is cooked through, about 20 minutes.
- Remove the chicken from the pot and let it cool slightly. Shred the chicken and set aside.
- For the avocado salsa: Add the avocados, milk, sour cream, chicken bouillon, lime juice, salt and cilantro to a blender. Blend until completely smooth. Set aside.
- For the flautas: Working one at a time, place a tortilla in a nonstick skillet over high heat. Warm on each side, about 2 minutes. Keep the hot tortillas covered in a tortillero (tortilla warmer) or clean kitchen towel so they stay warm.
- Place about 1 tablespoon of shredded chicken near the edge of a tortilla. Roll the tortilla tightly around the filling. Repeat with the remaining tortillas and chicken.
- Heat the vegetable oil to 350 degrees F in a braiser or deep, heavy skillet. Working in batches, carefully add the flautas seam-side down. Fry, turning as needed, until golden brown and crispy, about 3 to 4 minutes.
- Remove the flautas from the oil and drain on a paper towel-lined plate.
- For serving: Top the hot flautas with lettuce, drizzle with crema and sprinkle with queso fresco. Serve with plenty of avocado salsa and lime wedges on the side.
