Best Chicken Flautas With Chunky Guacamole Recipes

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CHICKEN FLAUTAS WITH AVOCADO CREAM



Chicken Flautas with Avocado Cream image

Provided by Sunny Anderson

Categories     appetizer

Time 40m

Yield 16 flautas

Number Of Ingredients 18

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

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



Chicken Flautas image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

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
Vegetable oil, for frying
16 corn tortillas
2 tablespoons roughly chopped fresh cilantro

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.

Nutrition Facts : Calories 831, Fat 41 grams, SaturatedFat 9 grams, Cholesterol 157 milligrams, Sodium 1321 milligrams, Carbohydrate 70 grams, Fiber 8 grams, Protein 46 grams

CHICKEN FLAUTAS



Chicken Flautas image

Make and share this Chicken Flautas recipe from Food.com.

Provided by Charlotte J

Categories     Chicken

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 7

2 medium skinless chicken breasts
1 cup water
1 cup shredded cheddar cheese
1 (4 ounce) can diced green chili peppers, drained
1/2 teaspoon ground cumin
8 -10 10-inch flour tortillas
vegetable oil

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.

Nutrition Facts : Calories 314, Fat 10.5, SaturatedFat 4.4, Cholesterol 31.9, Sodium 553.9, Carbohydrate 37.5, Fiber 2.4, Sugar 2.1, Protein 16.4

EASY CHICKEN FLAUTAS



Easy Chicken Flautas image

Rolled tacos; these are the best. I learned how to make them and my husband loved them.

Provided by Starla Barnes

Categories     Appetizers and Snacks     Wraps and Rolls

Time 50m

Yield 8

Number Of Ingredients 13

¼ cup butter
¼ cup all-purpose flour
¼ cup minced onion
¼ cup chopped black olives
2 tablespoons lemon juice
1 tablespoon oil
¼ teaspoon ground paprika
⅛ teaspoon ground black pepper
⅛ teaspoon salt
1 ½ cups cooked shredded chicken
8 flour tortillas
oil for frying, or as needed
toothpicks

Steps:

  • Melt butter in a skillet over medium heat; stir flour into butter until smooth. Add onion to flour-butter mixture; cook and stir until onion is softened, 5 to 10 minutes. Mix black olives, lemon juice, oil, paprika, black pepper, and salt into onion mixture; cook and stir until heated through, about 2 minutes. Stir chicken into mixture and remove skillet from heat and cover.
  • Heat oil in a large, heavy saucepan or deep-fryer.
  • Fill tortillas with chicken mixture. Roll tortilla around filling and secure with a toothpick.
  • Fry the rolled tortillas, working in batches, in the hot oil until browned, about 2 minutes. Transfer fried tortillas to a paper towel-lined plate using a slotted spoon or tongs.

Nutrition Facts : Calories 344.7 calories, Carbohydrate 31.4 g, Cholesterol 34.9 mg, Fat 18.9 g, Fiber 2 g, Protein 12 g, SaturatedFat 6.1 g, Sodium 366.8 mg, Sugar 0.3 g

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