Servings: 10 flautas

Flautas
4 cups shredded rotisserie chicken
1 cup red enchilada sauce
1 cup shredded mozzarella cheese
10 tortillas (6-inch)
avocado oil spray
salt and pepper, to taste

Avocado Crema
⅓ cup extra virgin olive oil
⅓ cup lime juice
½ cup cilantro
1 avocado
1 jalapeño, seeds removed
small pinch of salt

Toppings: Tia Lupita Cranberry Chili Crunch, cilantro, pickled onions

Instructions

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.

2. Make the avocado crema: Add the olive oil, lime juice, cilantro, avocado, jalapeño, and a pinch of salt to a high-speed blender or food processor. Blend until completely smooth and creamy. Taste and adjust — add up to 1 teaspoon of honey if you’d like to balance the tang. Set aside.

3. Prepare the filling: In a large skillet over medium heat, bring the enchilada sauce to a gentle simmer. Add the shredded mozzarella and stir until melted and smooth. Fold in the shredded chicken and toss until evenly coated. Season with salt and pepper to taste. Remove from heat.

4. Warm the tortillas: Place 3–4 tortillas on a plate and cover with a damp paper towel. Microwave for about 30 seconds, or until soft and pliable. This helps prevent cracking while rolling.

5. Assemble the flautas: Lightly spray both sides of each tortilla with avocado oil. Spoon a strip of the chicken mixture down the center of each tortilla and roll tightly. Place seam-side down on the prepared baking sheet.

6. Bake for 5–7 minutes, flip carefully, then bake for another 5–7 minutes, until golden and crispy on both sides.

7. Serve warm with a generous drizzle of avocado crema and spoonfuls of Tia Lupita Cranberry Chili Crunch. Garnish with fresh cilantro, pickled onions, and enjoy!