Shredded Chicken Flautas w/ Spicy Avocado Sauce

Ingredients

For the Avocado Sauce:

• 1 7-ounce can tomatillos, drained

• 2 avocados, pitted and peeled

• 3 to 4 serrano chiles, stems removed, chopped

• 2 tablespoons chopped onion

• 1 tablespoon chopped fresh cilantro

• 2 teaspoon lime juice

• 1/4 teaspoon garlic powder

• Salt to taste

For the Flautas:

• 1 tablespoon vegetable oil

• 1 medium onion, chopped

• 3 cloves garlic, chopped

• 2 cups shredded chicken

• 1/4 cup fresh cilantro or 1/4 teaspoon ground cumin

• 1 cup grated Monterey Jack cheese

• 12 corn tortillas

• Oil for deep frying

Instructions

For the Sauce:

Place all the ingredients in a blender or food processor and puree until smooth. Allow the sauce to sit at room temperature for an hour to blend the flavors.

For the Flautas:

In a heavy skillet, heat the oil and saute the onion and garlic until soft. Remove from the heat and toss with the chicken and cilantro.

Pour the oil to a depth of a couple inches and heat to 375 degrees. Dip the tortillas, one at a time, in the oil for 5 seconds to soften. Remove and drain on paper towels.

Overlap two of the tortillas (cover ½ of one with the other) and place a couple of tablespoons of the filling, sprinkle with cheese, roll as tightly as possible and secure with toothpicks.

Fry the flautas, 2 or 3, at a time until crisp and browned, about 1 minute. Drain and remove the toothpicks.

To serve, arrange the flautas on a platter, drizzle some of the avocado sauce over the top and serve the remaining on the side for dipping.