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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Marinate chicken thighs in 1/3 cup A.1. sauce (2-3 hours) refrigerated, turning periodically. | 2. Bake marinated thighs and marinade in a shallow pan (375 degrees) for roughly 50 minutes uncovered. | 3. When cooled, chop thigh meat, add 1/3 cup A.1.sauce and combine, then refrigerate. | 4. Roll both puff pastry sheets until square and about 1/8 inch thick; pierce sheets all over surface (dock) and cut each sheet into 4 squares. | 5. Trim edges of individual squares to approximate a circle. | 6. On top 1/3 of circle, place about 4 TBSP chicken/A.1.sauce mixture in a narrow line and roll from top as tightly as possible, securing the flap shut with a long toothpick. | 7. Place toothpick side down on un-greased baking sheet and continue until you have 8 flauta rolls. | 8. Bake in preheated oven (400 degrees) for 22-24 minutes until browned. | 9. In the meantime, mash avocados and combine thoroughly with the mayonnaise, putting into a dipping bowl. | 10. Remove toothpicks before serving flautas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	4			7972.8	14.3148	173.5896	801.4476
sauce	2/3	cup	divided	319.14	8.8776	16.7346	24.1704
puff pastry	2		thawed	2734.2	223.93	36.26	188.65
avocado	2		ripe	-	-	-	-
mayonnaise	1/3	cup		279.1733	0.0	0.2861	30.9333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.