Chicken Flautas

• Prep the Chicken:
• 3 tablespoons unsalted butter
• 1/4 cup organic unbleached flour
• 1 cup chicken stock (preferably homemade)
• 1 tablespoon chopped flat leaf parsley (or cilantro, if you prefer)
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated onion
• Dash each of nutmeg and paprika
• fine sea salt and freshly ground pepper to taste
• 1 1/2 cups diced cooked chicken
• 12 flour tortillas
• Creme Fraiche or Sour Cream
• Avocado Sauce
• 2 ripe avocadoes (I prefer Hass)
• 1/2 teaspoon grated onion
• 1/2 cup sour cream or plain yogurt
• 1 teaspoon fresh lime juice
• 10 drops Tabasco sauce
• Pinch fine sea salt

1. Melt butter and blend in flour to make a light roux. (Be sure to cook the flour for a couple of minutes.) Add salt and stock. Cook, stirring until thick. Add parsley, lemon juice, onion, paprika, nutmeg and a dash of freshly ground pepper. Stir in chicken. Cool slightly.
2. To Assemble Flautas, Place a heaping tablespoon of mixture on tortilla. Roll tightly, and fasten with a toothpick. Fry in deep hot fat for 1 or 2 minutes until tortilla is crisp and brown. Serve with a dollop of Creme Fraiche or sour cream and this sauce:
3. Peel, seed and smash avocados. Add all the other ingredients. Mix until smooth. Spoon sauce over the cooked Flautas.
4. Teacher's Tip: You could also make this dish with leftover Thanksgiving Turkey. No one would ever guess it was "leftovers."

chicken, unsalted butter, organic unbleached flour, chicken stock, flat leaf parsley, lemon juice, onion, nutmeg, salt, chicken, flour tortillas, crueme, avocado sauce, avocadoes, onion, sour cream, lime juice, tabasco sauce, salt

Taken from food52.com/recipes/26624-chicken-flautas (may not work)