Chicken Flautas with Avocado Salsa Recipe

Ingredients with Measurements:
- 1 lb. boneless, skinless chicken breasts, cooked and shredded
- 1 tbsp. olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 12-14 corn tortillas
- 1/4 cup vegetable oil
- 1 ripe avocado, diced
- 1/4 cup chopped fresh cilantro
- 1/2 small red onion, diced
- 1 jalapeño pepper, seeded and minced
- 1 lime, juiced
- Salt and pepper, to taste

Special equipment needed:
- Large skillet
- Tongs
- Baking sheet
- Food processor or blender

Step-by-step instructions:

1. Preheat the oven to 400°F.

2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and cook until softened, about 5 minutes.

3. Add the shredded chicken, cumin, chili powder, salt, and black pepper to the skillet. Stir to combine and cook for an additional 5 minutes.

4. Warm the corn tortillas in the microwave or on a skillet until pliable.

5. Spoon about 2 tablespoons of the chicken mixture onto the center of each tortilla. Roll up tightly and secure with toothpicks.

6. Heat the vegetable oil in the skillet over medium-high heat. Add the flautas and cook until golden brown on all sides, using tongs to turn them. Transfer to a baking sheet.

7. Bake the flautas in the oven for 10-15 minutes, until crispy and heated through.

8. While the flautas are baking, make the avocado salsa. In a food processor or blender, combine the diced avocado, cilantro, red onion, jalapeño pepper, lime juice, salt, and pepper. Pulse until smooth.

9. Serve the flautas hot with the avocado salsa on the side.


Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Skillet: Medium heat
Oven: 400°F
Serving size:
4-6 servings

Nutritional information:
Calories: 360
Fat: 20g
Carbohydrates: 28g
Protein: 20g
Sodium: 400mg
Fiber: 7g
Sugar: 3g

Substitutions for ingredients:
- Chicken breasts can be substituted with cooked and shredded turkey or beef.
- Corn tortillas can be substituted with flour tortillas.
- Jalapeño pepper can be substituted with serrano pepper or green bell pepper.

Variations:
- Add shredded cheese to the chicken mixture before rolling up the flautas.
- Serve with sour cream or guacamole on the side.
- Top with diced tomatoes or sliced black olives before baking.

Tips and tricks:
- Use toothpicks to secure the flautas before frying and baking.
- Be careful not to overfill the tortillas, or they may burst open during cooking.
- Make sure the oil is hot enough before adding the flautas to the skillet.

Storage instructions:
Leftover flautas can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the flautas on a baking sheet and bake in a 350°F oven for 10-15 minutes, until heated through.

Presentation ideas:
Arrange the flautas on a platter and serve with the avocado salsa in a bowl on the side.

Garnishes:
Garnish with chopped fresh cilantro or sliced green onions.

Pairings:
Serve with a side of Mexican rice and refried beans.

Suggested side dishes:
Mexican rice, refried beans, or a side salad.

Troubleshooting advice:
- If the flautas are not crispy enough, increase the baking time in the oven.
- If the tortillas are too stiff to roll, warm them up in the microwave or on a skillet before filling.

Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before shredding.
- Use a food thermometer to check the temperature of the chicken.

Food history:
Flautas are a popular Mexican dish that originated in the state of Sinaloa. They are similar to taquitos, but are made with larger tortillas and are typically filled with shredded chicken or beef.

Flavor profiles:
The chicken flautas are savory and slightly spicy, with a crispy texture. The avocado salsa is creamy and tangy, with a hint of heat from the jalapeño pepper.

Serving suggestions:
Serve the flautas as an appetizer or main dish for a Mexican-themed dinner party or Cinco de Mayo celebration.

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Region: Mexican

Taste: Crispy, Tangy, Savory, Spicy, Creamy