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Chicken Flautas with Avocado Cream Recipe

   
 

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     Chicken Flautas with Avocado Cream

Category   Entrees - Maindishes
Sub Category   None
Preptime   1 hour

Ingredients
1 tablespoon butter
1/2 small red onion, diced
1 jalapeno, diced
1 garlic clove, minced
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 rotisserie chicken, skin removed and meat finely shredded
1 cup salsa
1/4 cup freshly chopped cilantro leaves
 
1 cup shredded Cheddar/Monterey jack blend
1 lime, juiced
salt
16 (5 to 6-inch) flour tortillas
1 very ripe avocado, halved, pitted and flesh removed
4 oz sour cream
2 tablespoons fresh lime juice
salt

Instructions
Heat oil to 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 until fragrant, another 2 minutes. Add chicken and salsa; stir to combine. Remove from heat and stir in cilantro, cheese and lime juice. Let cool slightly.
Preheat oven to 200 degrees F. Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla. Roll tortilla tightly around the filling and secure with a toothpick. Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown, about 2 minutes, then remove to a paper towel-lined plate and immediately 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.


Originally Submitted
6/5/2010





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