Chicken Flautas

What to do with left-over roast chicken?  I made chicken flautas!  Before I give you the recipe for the flautas, let me first share with you my simple roast chicken recipe that’s always 100% satisfaction guaranteed!  🙂

Rub the whole chicken with 1/4 c. olive oil.  Then on a small dish, mix 1/2 T. sea salt, 1/4 t. black pepper and 1/4 t. paprika.  Rub the dry mixture all over the chicken, as well as inside the cavity.  Stuff the chicken with 1/4 c. of sliced onion, sprigs of thyme and a whole bulb of garlic (yes, a whole bulb – don’t worry it’s an aphrodisiac!).  Cut the garlic crosswise (so the garlic flavor will slowly infuse on to the chicken as it cooks).  Slice a few cloves of garlic and put some in between the skin of the chicken and the meat.  Roast the chicken in the oven for 30 minutes in 425 degree F .  After 30 minutes, decrease the temperature to 350 degree F and cook until a thermometer inserted into the chicken breast registers 165 degree F, 30 to 45 minutes.  Enjoy!

So if you have left-over roast chicken you can make another YUMMY meal with the following recipe….

  • 1  Hass avocado, halved and pitted
  • 1/2 c. sour cream
  • 2 limes (1 halved, 1 cut into wedges)
  • 4 radishes, thinly sliced
  • 3 cups shredded chicken
  • 1 1/2 c fresh salsa (bet you want my recipe for that one too, eh? – perhaps next post!)
  • 16 corn tortillas
  • 2 T. chopped fresh cilantro
  • sea salt
  • Vegetable oil
1)  Scoop the avocado into a blender.  Add the sour cream and the juice of 1/2 lime and pulse until smooth.  Season with salt.
2)  Squeeze the remaining 1/2 lime over the radishes in a small bowl and sprinkle with 1/4 t. salt.  Toss the chicken with 3/4 c. salsa in a medium bowl.
3)  Wrap the tortillas in paper towels and microwave until soft, about 30 seconds.  Make sure to do this step, as I tried skipping it and the tortillas broke as I try to wrap the chicken mixture in it.   Spoon the chicken mixture down the middle of the tortillas.  Fold in the ends and roll up like a burrito; secure with toothpicks.
4)  Heat 3/4 inch vegetable oil in a large skillet over medium-high heat until a deep-fry thermometer registers 375 degrees.  Fry the flautas, turning as needed, until golden brown, 2 to 3 minutes.  Remove with tongs; drain on paper towels and remove the toothpicks.  Serve with the avocado cream, radishes, cilantro, lime wedges and the remaining 3/4 c. salsa.
This sure was a hit with the family!  They requested I put this on our  Top 10 list of regular meals to cook again!  Take my word for it, it was muy delicioso!  I know, you can’t taste it, but look at how it turned out!  
 
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2 responses to “Chicken Flautas

  1. Jocelyn,

    Thanks for the yummy recipe and ideas for left over chicken!

    I’m not such the domestic, but will surely pass this along to our household chef and to others that enjoy cooking and trying new things. 🙂

    Thanks again,

    ~Keri

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