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Chicken Flautas with Avocado Sauce
1 hServes 4Nutri-Score C€€
C
1 h
1 hChicken Flautas with Avocado Sauce
what you need
Ingredients
chicken breast (boneless, skinless)Meat700 g
onion (halved)Produce0.5 pieces
bay leavesSpices2 pieces
saltSpices10 g
corn tortillasBakery12 pieces- vegetable oil (for frying)Pantry300 ml
avocado (ripe)Produce1 piece
jalapeñoProduce1 piece
milkDairy60 ml- lettuce (shredded)Produce100 g
tomato (diced)Produce2 pieces
cremaDairy100 ml- queso fresco (crumbled)Dairy100 g
- chile de árbol (toasted)Spices4 pieces
per serving
Nutrition
613kcal
- Carbs
- 36 g
- Proteins
- 44 g
- Fat
- 33 g
what you’ll use
Tools
Stockpot
Blender
Frying pan
Mixing bowl
Tongs
step by step
Method
- Step 1
Poach the chicken
- Bring a pot of water to a boil and add the salt, onion and bay leaves.
- Add the chicken and cook until fully cooked through and easy to shred.
- Remove the chicken, let it cool slightly, then shred it.
- Step 2
Make the avocado sauce
- Blend the avocado, jalapeño, salt and milk until smooth and creamy.
- Adjust the consistency with a little more milk if needed.
- Step 3
Prepare the toppings
- Shred the lettuce and dice the tomato.
- Toast the chile de árbol and crumble the queso fresco.
- Step 4
Warm the tortillas
- Microwave the tortillas until soft and pliable so they roll without cracking.
- Step 5
Roll the flautas
- Place shredded chicken on each tortilla and roll up tightly.
- Step 6
Fry the flautas
- Heat the oil in a pan.
- Fry the flautas, turning as needed, until golden brown and crispy all over.
- Drain on paper towels.
- Step 7
Serve
- Top the flautas with avocado sauce, lettuce, tomato, crema, queso fresco and chile de árbol.