Sunny makes a fresh Avocado Cream to serve with her crispy, cheesy Chicken Flautas!
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Chicken Flautas with Avocado Cream
DISH THANKS TO SUNNY ANDERSON
Level: Easy
Total: 40 minutes
Preparation: 20 min
Cook: 20 minutes
Yield: 16 flautas

Active ingredients

For the Flautas:

Veggie or canola oil, for frying
1 tablespoon butter
1/2 little red onion, diced
1 jalapeno, diced
1 garlic clove, minced
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper 1 rotisserie chicken, skin eliminated and meat finely shredded
1 cup salsa
1/4 cup newly 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

For the Avocado Cream:

1 very ripe avocado, cut in half, pitted and flesh eliminated
1 (4-ounce) container sour cream
2 tablespoons fresh lime juice
Salt

Instructions

Unique equipment: toothpicks

Fill a large pot with sufficient oil to reach 2 inches up the side of the pan. Heat over medium heat until a deep-frying thermometer placed 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 up until aromatic, another 2 minutes. Include chicken and salsa; stir to combine. Get rid of from heat and stir in cilantro, cheese and lime juice. Let cool somewhat.

Preheat oven to 200 degrees F.

Dealing with 4 tortillas at a time, spread out a heaping spoonful along the middle of each tortilla. Roll tortilla securely around the filling and protect with a toothpick. Using tongs, hold each flauta in hot oil till firm, then launch to continue cooking. Cook up until golden brown, about 2 minutes, then eliminate to a paper towel-lined plate and right away 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, organize flautas on a platter of shredded lettuce and serve with Avocado Cream on the side.

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Sunny Anderson's Chicken Flautas with Avocado Cream|Cooking genuine|Food Network

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