Sunny Anderson's Chicken Flautas with Avocado Cream | Cooking for Real | Food Network
Sunny makes a fresh Avocado Cream to serve with her crispy, cheesy Chicken Flautas!
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With an understanding of everyday life and the belief that real people deserve down-to-earth, delicious meals, Sunny Anderson offers real food for real life. Cooking for Real serves up solutions for fantastic-tasting menus using affordable, easy-to-find, easy-to-use ingredients and infusing them with diverse influences and rich, rewarding flavor.
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Chicken Flautas with Avocado Cream
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 40 min
Prep: 20 min
Cook: 20 min
Yield: 16 flautas
Ingredients
For the Flautas:
Vegetable or canola oil, for frying
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
2 cups shredded iceberg lettuce, for serving
For the Avocado Cream:
1 very ripe avocado, halved, pitted and flesh removed
1 (4-ounce) container sour cream
2 tablespoons fresh lime juice
Salt
Directions
Special equipment: toothpicks
Fill a large pot with enough oil to reach 2 inches up the side of the pan. Heat over medium heat until a deep-frying thermometer inserted in the oil reads 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.
To serve, arrange flautas on a platter of shredded lettuce and serve with Avocado Cream on the side.
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Sunny Anderson's Chicken Flautas with Avocado Cream | Cooking for Real | Food Network
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HOW TO MAKE THE BEST CHEESY CHICKEN CHILE VERDE FLAUTAS (Rolled tacos) | Mexican food Recipes
Hello & Welcome❣️We are super excited to show you the best way to make shredded chicken hatch Chile Verde FLAUTAS! Hope you like them mis amores! Lots of love Stephanie, and Cloud ????
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Ingredients
Oil for frying
30 flour tortillas
Whole shredded chicken (rotisserie chicken works great)
4 roasted hatch chiles or canned green chile
1/2 white onion (cook until translucent)
1/2 cup Mexican sour cream (lala)
1/2 Tbsp Black Pepper
2 cups Mexican cheese blend + Hatch pepper cheese if available : )
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INGREDIENTS
1 cup instant mashed potatoes
2/3 cup hot chicken broth
smoked paprika, onion powder, salt, pepper to taste
12 corn tortillas
cooking oil for tortillas and for frying
Lazy Dinner Idea When you want something quick!
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