Chicken Flautas with Avocado Tomatillo Dipping Sauce

These Flautas are to die for and they make perfect in-your hand- picnic or party food.  I’ve included an alternate Black Bean Filling that I use in enchiladas for a great vegetarian option.

Chicken Flautas with Avocado Tomatillo Dipping Sauce

makes about 28


Avocado Tomatillo Dipping Sauce:

6 tomatillos, husked and rinsed

1 medium to small onion, chopped

3-4 garlic cloves

1/2 cup pickled jalapeños

1 big handful cilantro leaves

2 avocados


sour cream for serving, if desired



4 cups shredded, cooked chicken breasts

3 cups shredded cheese, such as Mexican Blend, Monterrey Jack, Pepper Jack, Asadero, Feta or a mix of your favorites

1 medium onion, diced

1 cup pickled jalapeños, diced

3 teaspoons Chimayo Spice Mix or your favorite Mexican/Southwestern Blend

1-2 teaspoons salt

1-2 teaspoons black pepper

30 corn tortillas

1 egg beaten with a teaspoon or two of water

vegetable or canola oil for frying


Preheat oven to 400º.  Place tomatillos on a foil covered sheet pan and roast for 10-15 minutes until they just start to get soft and turn a soft grey-green color.  Place roasted tomatillos, onion, garlic, jalapeños and cilantro in a blender, food processor or deep bowl (for a stick blender). Process until smooth.  Salt to taste; set aside for serving.


Heat about 1-1 1/2″ oil in a large, wide, heavy pan over medium high heat to 275º-300º.


In a large bowl, combine chicken, cheese, onion, jalapeños, and spices. Season to taste with salt and pepper.  Warm the tortillas, about 12 at a time, wrapped in paper towels in the microwave until soft and pliable, about 40-50 seconds. Place one tortilla on a work surface and brush the north edge (farthest away from you) with egg wash.  Be generous and cover about 1″ into the tortilla. Spoon about 2-3 tablespoons of the chicken filling just south of the center of the tortilla.  Roll up tightly and press the egg washed edge to seal.  If you can work quickly you should be able to place these directly in the oil, seam side down, as you continue to roll more flautas.  Fry for about 2-3 minutes per side until golden brown. Drain on paper towels.  These flautas are best served right out of the fryer, however, they reheat and re-crisp really well on a sheet pan in a 350º oven for 15-20 minutes. I also freeze any extras and reheat from the freezer, giving them a bit more time in the oven, 20-25 minutes. Serve with Avocado Tomatillo Dipping Sauce and sour cream if desired.

Alternate Black Bean Filling

 1 tablespoon olive oil

1 large white or yellow onion, chopped

3 garlic cloves, minced

1 tablespoon Chimayo Spice (or a pinch of oregano, cumin, cayenne, chili powder, salt and pepper)


3 -15 ounce cans black beans, drained and rinsed

1 Chipotle pepper with 1 tablespoon adobo sauce

1 cup pickled jalapeños

1/4 cup vegetable stock (as much as needed)

2 cups shredded Monterrey Jack cheese, Pepper Jack or any Mexican Cheese Mix

1/4 bunch cilantro, chopped


Heat olive oil in a large skillet, over medium high heat.  Add onions and sauté for 2 or 3 minutes.  Add garlic and spices and sauté a minute more.  Set aside.

 Puree half of the black beans in a food processor or blender.  Add the Chipotle pepper, adobo sauce, jalapeños and as much stock as needed for desired consistency.  Scrape into a bowl and stir in remaining whole black beans, cooked onions, cheese and cilantro.