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!
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
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.
Warm the corn tortillas in the microwave or on a skillet to make them pliable, about 15-20 seconds per tortilla.
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.
In a large deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
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.
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.
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.
Mix in the diced tomato, red onion, fresh lime juice, chopped jalapeño (if using), and 0.5 teaspoon of salt. Adjust seasoning as desired.
Serve the crispy chicken flautas warm with the chunky guacamole on the side for dipping. Enjoy!
Nutrition Facts
Calories |
6778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 548.5 g | 703% | |
| Saturated Fat | 99.8 g | 499% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 527 mg | 176% | |
| Sodium | 4755 mg | 207% | |
| Total Carbohydrate | 317.0 g | 115% | |
| Dietary Fiber | 65.9 g | 235% | |
| Total Sugars | 13.7 g | ||
| Protein | 216.9 g | 434% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1457 mg | 112% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 4299 mg | 91% | |
*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.
