21 May 2011

Chicken Flautas

I had never made this before but I will again.  This is a simple recipe and a great way to use up left over chicken.
I followed the recipe in Food Networks May issue all except for the radishes that I forgot to pick up.  It was really good though and we didn't even miss them.  We did however miss the cilantro which I forgot to put on. 

1 avocado, halved and pitted
1/2 cup sour cream
1 lime
6 Radishes thinly sliced
3 Cups shredded chicken
1 1/2 cups fresh salsa
Corn tortillas
Vegetable Oil for frying
2 tablespoons roughly chopped fresh cilantro

Scoop the avocado into processor/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 salt. 

Toss the chicken with 3/4 cup salsa.

Wrap the tortillas in paper towels and microwave until soft, about 45 minutes.  Or if you're like me and don't use a microwave, I heated them in the oven on 300 for about 2 or 3 minutes.  Spoon the chicken mixture down the middle of the tortillas.  Fold in the ends and roll up like a burrito and secure with toothpicks.

Heat 3/4 inch vegetable oil in a large skillet over medium high heat until approximately 375.  Fry the flautas, turning as needed, until golden brown, 2 to 3 minutes.  Remove with tongs, set on paper towels and remove the toothpicks.  Serve with the avocado cream, radishes, cilantro, lime wedge and the remaining salsa.

I served with a little plain white rice.



  1. These are more Chimichangas rolled this way. The name means "little flutes" and are rolled like taquitos.

  2. This dish looks fun :) I love cilantro. Yum!