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- 1
Make the avocado salsa verde
In a blender, combine the salsa verde, avocado, 1/2 teaspoon of the kosher salt, chicken bouillon, lime juice, and 1/2 cup of the water. Blend 30-60 seconds until completely smooth. If you want heat, drop in the jalapeno and blend again. Add the rest of the water a couple tablespoons at a time until the sauce is a thin, drizzly consistency. Cover and set aside.
- 2
Build the chicken filling
Heat 1 tablespoon of the vegetable oil in a large skillet over medium heat. Add the diced onion along with 1 teaspoon kosher salt, the black pepper, garlic powder, and onion powder. Sauté 5-8 minutes until the onion turns translucent. Stir in the minced garlic and cook 30 seconds until fragrant. Add the shredded rotisserie chicken, stir to combine, and heat through. Cover and set aside.
- 3
Heat your frying oil
Pour the remaining vegetable oil into a high-sided skillet so it's about 1 inch deep. Set the burner to medium-low and let the oil come up to 375°F — give it about 15 minutes to get there before you start frying.
- 4
Oil and warm the tortillas
Rub a thin layer of oil over both sides of each corn tortilla and stack them on a plate. Cover the stack with a few damp paper towels and microwave for 1 minute, checking that they're pliable enough to roll without cracking. Heat in 20-second bursts if they still need it.
- 5
Mix your tortilla glue
Stir the corn starch with a few tablespoons of water until it reaches an Elmer's-glue consistency. This is the move that keeps your flautas sealed shut without a single toothpick.
- 6
Roll the flautas
Lay a warm tortilla flat, add about 2 tablespoons of the chicken filling along one edge, tuck the tortilla around the filling, and roll tightly into a cylinder, leaving the last half inch unrolled. Brush that last flap with the cornstarch glue, finish the roll, and set seam-side down on a baking sheet. Cover with a damp paper towel and keep rolling.
- 7
Fry in batches
Carefully lower a few flautas into the hot oil seam-side down. Fry 1-2 minutes per side until golden — they keep darkening after you pull them out, so don't wait for deep brown. Transfer to a wire rack set over a baking sheet in a low oven (around 170°F) to stay warm and crisp while you fry the rest.
- 8
Load up the toppings and serve
Plate several flautas and go heavy on the avocado salsa verde and Mexican crema. Finish with pico de gallo, queso fresco, shredded lettuce, and a scattering of cilantro.
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Crispy Chicken Flautas with Avocado Salsa Verde
Created by: TacoEveryDay
Ingredients
- 1 onion
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 4 garlic cloves
- 1 lb rotisserie chicken
- 2 cup vegetable oil
- 30 corn tortillas
- 1/4 cup corn starch
- 12 oz salsa verde
- 2 avocado
- 2 tsp chicken bouillon
- 1 lime
- 1 jalapeno
- 1 cup water
- Mexican crema
- queso fresco
- pico de gallo
- cilantro
Instructions
- Make the avocado salsa verdeIn a blender, combine the salsa verde, avocado, 1/2 teaspoon of the kosher salt, chicken bouillon, lime juice, and 1/2 cup of the water. Blend 30-60 seconds until completely smooth. If you want heat, drop in the jalapeno and blend again. Add the rest of the water a couple tablespoons at a time until the sauce is a thin, drizzly consistency. Cover and set aside.
- Build the chicken fillingHeat 1 tablespoon of the vegetable oil in a large skillet over medium heat. Add the diced onion along with 1 teaspoon kosher salt, the black pepper, garlic powder, and onion powder. Sauté 5-8 minutes until the onion turns translucent. Stir in the minced garlic and cook 30 seconds until fragrant. Add the shredded rotisserie chicken, stir to combine, and heat through. Cover and set aside.
- Heat your frying oilPour the remaining vegetable oil into a high-sided skillet so it's about 1 inch deep. Set the burner to medium-low and let the oil come up to 375°F — give it about 15 minutes to get there before you start frying.
- Oil and warm the tortillasRub a thin layer of oil over both sides of each corn tortilla and stack them on a plate. Cover the stack with a few damp paper towels and microwave for 1 minute, checking that they're pliable enough to roll without cracking. Heat in 20-second bursts if they still need it.
- Mix your tortilla glueStir the corn starch with a few tablespoons of water until it reaches an Elmer's-glue consistency. This is the move that keeps your flautas sealed shut without a single toothpick.
- Roll the flautasLay a warm tortilla flat, add about 2 tablespoons of the chicken filling along one edge, tuck the tortilla around the filling, and roll tightly into a cylinder, leaving the last half inch unrolled. Brush that last flap with the cornstarch glue, finish the roll, and set seam-side down on a baking sheet. Cover with a damp paper towel and keep rolling.
- Fry in batchesCarefully lower a few flautas into the hot oil seam-side down. Fry 1-2 minutes per side until golden — they keep darkening after you pull them out, so don't wait for deep brown. Transfer to a wire rack set over a baking sheet in a low oven (around 170°F) to stay warm and crisp while you fry the rest.
- Load up the toppings and servePlate several flautas and go heavy on the avocado salsa verde and Mexican crema. Finish with pico de gallo, queso fresco, shredded lettuce, and a scattering of cilantro.