Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1 medium onion, finely chopped (approx. 1 cup/150g)
  • 2 cloves garlic, minced (approx. 2 tsp/10g)
  • 1 packet (1 oz/28g) taco seasoning
  • 1/2 cup (120ml) chicken broth
  • 1/4 cup (60ml) salsa (your favourite kind - mild, medium, or hot!)
  • 1/4 cup (30g) shredded cheddar cheese (optional, for extra gooeyness)
  • 18 corn tortillas (6-inch diameter)
  • Vegetable oil, for frying (about 3 cups/700ml)
  • 2 ripe avocados
  • 1/4 cup (60ml) sour cream or Greek yogurt
  • 1/4 cup (60ml) chopped cilantro
  • 1 lime, juiced (approx. 2 tbsp/30ml)
  • 1/4 tsp garlic powder
  • Salt and pepper to taste

Instructions:

  1. Sauté onion and garlic in olive oil until softened. Add chicken breasts, taco seasoning, chicken broth, and salsa. Simmer until chicken is cooked through (internal temperature 165°F/74°C).
  2. Remove chicken from the skillet and shred with two forks. Return shredded chicken to the skillet and stir to combine with the sauce. Stir in cheese if using.
  3. Lightly warm tortillas in a dry skillet or microwave to make them pliable and prevent cracking.
  4. Place a spoonful of chicken filling onto each tortilla. Roll tightly, securing with a toothpick if needed.
  5. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry flautas in batches until golden brown and crispy on all sides (about 2-3 minutes per side).
  6. Transfer fried flautas to a plate lined with paper towels to drain excess oil.
  7. Combine all avocado dip ingredients in a blender or food processor and blend until smooth and creamy. Season with salt and pepper to taste.
  8. Remove toothpicks (if used) and serve mexican flautas immediately with the avocado dip.