Chicken Flautas with Avocado Cream
Alright, so I used flour tortillas instead of corn only because I forgot to buy them, however, super tasty and so quick! So, in retrospect kinda more like a chimichanga. The avocado cream was a hit with me, I usually don’t like sour cream, but with added spices it made a nice smooth texture to the flauta.
This whole meal took about 35 minutes, so definitely a great weeknight dinner that tastes super yummy!
- 1 Hass avocado, halved and pitted
- 1/2 cup sour cream
- 2 limes (1 halved, 1 cut into wedges)
- Kosher salt
- 6 radishes, thinly sliced
- 3 cups shredded rotisserie chicken
- 1 1/2 cups fresh salsa
- 16 corn tortillas
- Vegetable oil, for frying
- 2 tablespoons roughly chopped fresh cilantro
Scoop the avocado into a blender. Add the sour cream and the juice of 1/2 lime and pulse until smooth. Season with salt. I also added a bit of smoked paprika and Cholula hot sauce just to give a bit more zing.
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.
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.
Heat 3/4 inch vegetable oil in a large skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F. Fry the flautas, 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.
Recipe: courtesy of Food Network Kitchen