Ingredients
Scale
- 1 tablespoon vegetable oil, for sautéing onion
- 1 medium onion, diced very finely
- 1 teaspoon kosher salt (use 1/2 teaspoon if using table salt)
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 garlic cloves, minced very finely
- 1 pound rotisserie chicken, shredded (about 4 cups)
- 2 cups vegetable oil, for frying (enough to reach 1-inch high)
- 2 tablespoons vegetable oil, for rubbing on tortillas
- 30 corn tortillas
- 1/4 cup corn starch
- 2 to 4 tablespoons water, enough to create a glue-like paste
- 12 ounces salsa verde, homemade or store-bought
- 2 small avocados (or one large)
- 1/2 teaspoon kosher salt, or to taste
- 2 teaspoons roasted chicken Better than Bouillon
- 1 lime, juiced
- 1/2 cup water, plus an extra 1/2 cup for desired thinness
- 1 jalapeno, optional for added spiciness
- Crema Mexicana, or sour cream
- Queso Fresco cheese, crumbled (cotija or feta are good substitutes)
- Pico de Gallo
- Shredded lettuce, optional
- Cilantro, chopped
- Lime wedges
Instructions
- Sauté onion with spices until translucent.
- Add garlic and chicken, heat through.
- Preheat oil to 375°F for frying.
- Oil tortillas and microwave to soften.
- Create starch paste to seal flautas.
- Fill and roll each tortilla tightly.
- Fry flautas until golden, keeping them warm.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure tortillas are well-oiled and warm to prevent cracking.
Maintain oil temperature for optimal crispness.
Roll and fry in small batches to avoid sogginess.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer/Entree
- Method: Frying
- Cuisine: Mexican
Nutrition
- Calories: 465
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 50mg