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
1 very ripe avocado, halved, pitted and flesh removed
4 oz sour cream
2 tablespoons fresh lime juice
salt
Instructions
Heat oil to 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.
Originally Submitted
6/5/2010
0 Out of 5 from
0 reviews
You can add this Chicken Flautas with Avocado Cream recipe to your own private DesktopCookbook.