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
6 Radishes thinly sliced
3 Cups shredded chicken
1 1/2 cups fresh salsa
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.