| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 16 flautas |
Ingredients
- 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
- 1 very ripe avocado, halved, pitted and flesh removed
- 1 (4-ounce) container sour cream
- 2 tablespoons fresh lime juice
- Salt
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 377 |
| Total Fat | 27 g |
| Saturated Fat | 5 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 7 g |
| Cholesterol | 13 mg |
| Sodium | 534 mg |
Reviews
My whole family loved these. I thought I made too many (16 seemed like a lot) but we ate half when I cooked them and half the next day for leftovers. I made pico de gallo to go with the avocado cream and it was wonderful together. I will definitely made these again even though I burned my hand while frying. It was worth it.
Delicious! I used homemade salsa and I seasoned and roasted a chicken breast instead of using rotisserie chicken. Defintely making this again!
Delicious! I actually used 1 lb ground beef, seasoned as if I were making tacos, and followed everything else as written (Spouse not a big chicken fan). Amazing!
Super simple and super delicious! Will definitely make again! Thanks Sunny
Excellent recipe. I tweaked the spices a bit,my sister doesn’t like heat at all. Even with the tweak they were DELISH. I will probably try the baking suggestion next time. Thanks Sunny.
Great! Made it with leftover pot roast! Will definitely make again! Thank you Sunny!
Whole family loved this. Quick to put together too. Baked as another suggested at 425 for about 10 minutes. Will definintely make again.
these were great! I’ve made them fried as recipe calls for (other than less jalapenos and cayenne, for my heat tolerance) and I’ve also baked them and they still turned out crispy. For baked: 425 oven for 15-20 minutes (spray with pam first). Love this recipe, especially the avocado sauce
Great flavors.
Made these for my family twice now, they are a big hit!