Chicken Flautas with Chunky Guacamole

Crispy, golden perfection meets vibrant, creamy deliciousness in this recipe for Chicken Flautas with Chunky Guacamole. These flautas are packed with a flavorful mixture of shredded chicken, cheddar cheese, and aromatic spices like cumin and chili powder, all wrapped in warm corn tortillas and fried to a delightful crunch. Paired with a refreshing homemade guacamole featuring ripe avocados, juicy Roma tomato, zesty lime juice, and a hint of jalapeño for optional heat, this dish is a fiesta of textures and tastes. Perfect as an appetizer, snack, or main course, these easy-to-make flautas are ready in just 40 minutes and sure to be a crowd-pleaser. Serve them warm with guacamole for dipping, and watch them disappear in no time!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 cups Shredded cooked chicken
• 1 cup Shredded cheddar cheese
• 2 tablespoons Fresh cilantro, chopped
• 1 teaspoon Cumin powder
• 1 teaspoon Chili powder
• 0.5 teaspoon Garlic powder
• 1 teaspoon Salt
• 12 Corn tortillas (6-inch)
• 2 cups Vegetable oil
• 2 Avocados
• 1 Roma tomato, diced
• 0.25 cup Red onion, finely chopped
• 1 tablespoon Fresh lime juice
• 1 Jalapeño, finely chopped (optional)
• 0.5 teaspoon Salt (for guacamole)

Directions

Step 1

In a large mixing bowl, combine the shredded chicken, shredded cheddar cheese, chopped cilantro, cumin powder, chili powder, garlic powder, and 1 teaspoon of salt. Mix well to evenly distribute the seasonings.

Step 2

Warm the corn tortillas in the microwave or on a skillet to make them pliable, about 15-20 seconds per tortilla.

Step 3

Spoon about 2 tablespoons of the chicken mixture onto one edge of each tortilla. Tightly roll the tortilla into a cylinder and secure it with a toothpick to prevent it from unraveling during frying. Repeat with all tortillas.

Step 4

In a large deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Step 5

Carefully place a few flautas seam-side down into the hot oil, making sure not to overcrowd the skillet. Fry each batch for 3-4 minutes, turning occasionally, until golden brown and crispy.

Step 6

Remove the flautas with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Repeat with the remaining flautas.

Step 7

To prepare the guacamole, cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl. Use a fork to mash the avocado, leaving it slightly chunky.

Step 8

Mix in the diced tomato, red onion, fresh lime juice, chopped jalapeño (if using), and 0.5 teaspoon of salt. Adjust seasoning as desired.

Step 9

Serve the crispy chicken flautas warm with the chunky guacamole on the side for dipping. Enjoy!

Nutrition Facts

Serving size	(2228.9g)

Amount per serving	% Daily Value*
Calories	6777.8

Total Fat 548.5g	0%
Saturated Fat 99.8g	0%
Polyunsaturated Fat 268.8g
Cholesterol 526.6mg	0%
Sodium 4755.0mg	0%
Total Carbohydrate 317.0g	0%
Dietary Fiber 65.9g	0%
Total Sugars 13.7g
Protein 216.9g	0%

Vitamin D 0IU	0%
Calcium 1456.8mg	0%
Iron 17.1mg	0%
Potassium 4299.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.8%

Protein: 12.3%

Carbs: 17.9%