Best 4 Chicken Flautas With Chunky Guacamole Recipes

FLAUTAS DE POLLO (CHICKEN FLAUTAS)

Steps:

• Add the Canola oil to a large skillet over medium-high heat, and wait for the oil to reach between 350°-375°. In the meantime, assemble the flautas.
• Mix the shredded chicken and cheese in a large bowl together and set aside until ready to use.
• Wrap a stack of 3-5 flour tortillas at a time in damp paper towel and place on a microwavable -safe plate. Microwave for 30 seconds to 1 minute intervals, just until the tortillas are soft and pliable.
• Add about 2 tablespoons of filling to each tortillas and roll tightly. Once you have 3-4 flautas assembled, begin adding them to the oil one at a time.
• Gently add the flautas to the hot oil seam-side down, and using a pair of tongs, hold it in place for about 15 seconds. Fry for 30-45 seconds on each side, or until the flauta is golden in color. Set aside on a plate lined with paper towels, and repeat with remaining flautas.
• Serve with desired topping and enjoy!

CHICKEN FLAUTAS

Steps:

• Scoop the avocado flesh into a blender. Add the sour cream and the juice of 1/2 lime and pulse until smooth. Season with salt.
• Squeeze the remaining 1/2 lime over the radishes in a small bowl and sprinkle with 1/4 teaspoon salt. Toss the chicken with 3/4 cup salsa in a medium bowl.
• Heat 3/4 inch of vegetable oil in a Dutch oven or large skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.
• Meanwhile, wrap the tortillas in paper towels and microwave until soft, about 45 seconds. Spoon the chicken mixture down the middle of the tortillas. Fold in the ends and roll up like a burrito; secure with toothpicks.
• Working in batches, fry the flautas in the oil, turning as needed, until golden brown, 2 to 3 minutes. Remove with tongs; drain on paper towels and remove the toothpicks. Serve with the avocado cream, radishes, cilantro, lime wedges and the remaining 3/4 cup salsa.

CHICKEN FLAUTAS WITH AVOCADO CREAM

Steps:

• 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.

CHICKEN FLAUTAS

Steps:

• Place chicken in saucepan and add water.
• Bring to boil, reduce heat and simmer about 20-25 minutes or until chicken is tender.
• Cool and use fork to pull chicken apart into long, thin shreds.
• In a bowl, stir together shredded chicken, cheese, chili peppers and cumin.
• For each flauta, spoon in 1/4 cup of chicken mixture down center of tortilla.
• Roll up tortilla tightly and secure with a toothpick.
• In a skillet, heat about 1/4 cup of oil and fry 3-4 rolled up tortillas about 3-4 minutes, turning until crisp and golden brown.
• Drain on paper towel.
• Serve with favorite toppings, salsa, sour cream and guacamole.