CHEESY CHICKEN FLAUTAS WITH A CREAMY AVOCADO SALSA
These Cheesy Chicken Flautas are crispy on the outside, filled with yumminess on the inside...and are topped with one of the most delicious Creamy Avocado Salsas anywhere. Truly, I could eat these every day and never get tired of them. Whether you call them "taquitos" or "flautas" is a matter of debate...but they are a favorite by any name. Read on for the recipe.
Video
Equipment
- Frying pan or skillet
- Tongs
- Paper towels
- Griddle or microwave
- Blender or food processor
- Knife and cutting board
Ingredients
For the Cheesy Chicken Flautas
- 2 cups shredded chicken
- 8–10 corn tortillas
- 1–1½ cups grated cheese (pepper jack recommended)
- Canola or vegetable oil (for frying)
For the Creamy Avocado Salsa
- 2 ripe avocados
- 1 jalapeño (seeds and stem removed)
- 2 tbsp Mexican crema or sour cream
- 1 garlic clove, minced
- 1 small bunch fresh cilantro leaves
- Juice of ½ lime
- ⅔ cup water
- Salt to taste
Instructions
Make the Cheesy Chicken Flautas
- Combine shredded chicken and grated cheese.
- Heat corn tortillas on a griddle or in the microwave to make them more pliable.
- Then place a couple of tablespoons full of chicken/cheese along one side of the heated tortilla and roll tightly.
- Place with seam to the bottom to keep items in place.
- Fill frying pan with 1/2 to a full inch of oil and bring to medium high heat.
- Carefully, place rolled flautas (seam side to the bottom) into hot grease and let fry until golden brown.
- Flip over and let other side fully cook, as well.
- Remove from pan and place on paper towels to allow excess oil to drain. Serv
- Serve while hot, topped with creamy avocado salsa, Mexican Crema or sour cream, and pico de gallo.
Make the Creamy Avocado Salsa
- Add avocado, jalapeño, crema or sour cream, cilantro, garlic, lime juice, water, and salt into a blender.
- Blend until smooth and creamy.
- Refrigerate until ready to use.
Notes
This recipe and video were created and produced by Marcy Inspired.
