Turn leftover rotisserie chicken into crispy, golden flautas served with tangy avocado verde sauce, crema, pico de gallo and crumbled cotija — party food perfection.
Ingredients Shredded chicken (rotisserie): About 1 pound shredded (roughly 4 cups). Rotisserie chicken gives the best flavor and keeps the filling moist; if using leftover roasted chicken, remove skin and shred meat finely. Onion: 1 medium onion, diced very finely. Finely diced onion softens quickly when sautéed and distributes flavor without large pieces breaking the tortilla. Garlic: 4 cloves, minced very finely. Fresh garlic gives a bright savory backbone — avoid garlic powder here for that fresh aromatic lift. Spices: 1 teaspoon kosher salt (or 1/2 teaspoon table salt), 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder. These simple seasonings round out the rotisserie chicken without overpowering it. Corn tortillas: 30 tortillas. Use fresh, pliable corn tortillas; lightly oil and steam briefly to prevent cracking when rolling. Frying oil: Neutral oil with a high smoke point — vegetable, canola, peanut or avocado oil. You need about 2 cups to reach a 1-inch depth in a high-sided skillet. Cornstarch glue: 1/4 cup cornstarch mixed with 2–4 tablespoons water to form a glue-like paste for sealing the flautas. Avocado sauce: 12 ounces salsa verde, 2 small avocados (or 1 large), 1/2 teaspoon kosher salt, 2 teaspoons roasted chicken base (Better Than Bouillon), juice of 1 lime, 1/2 cup water plus up to 1/2 cup more to thin, and optional jalapeño for heat. Toppings: Crema Mexicana or sour cream, crumbled queso fresco or cotija, pico de gallo, shredded lettuce, chopped cilantro and lime wedges for serving. 1X2X3X Nutrition
Calories 444
Protein Content 19
Carbohydrate Content 45
Fat Content 22 
