Chicken Flautas
Pick up a rotisserie chicken and get dinner on the table quicker than it'd take you to call in an order from your favorite Mexican restaurant. And don't forget the avocado cream! Dovetaiing Tip: Shred 3 additional cups of rotisserie chicken to use in Summer Chicken Vegetable Soup on day 5.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 308
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 308
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
Directions:
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.
Source: foodnetwork.com
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.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
