Guacamole: Mix all ingredients in a glass or plastic bowl. Cover and refrigerate for at least 1 hour. Flautas: Spoon 1 tablespoon of the chicken across the bottom of each tortilla. Roll up tightly and secure with toothpicks. Heat 1 inch of oil to 350 degrees F. Fry flautas, turning once, until golden brown, about 2 minutes. Drain on paper towels; remove wooden toothpicks. Serve with fresh guacamole. Typed by Syd Bigger.
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|Serving Size: 1 Serving (380g)|
|Recipe Makes: 12|
|Calories from Fat: 269 (26%)|
|Amt Per Serving||% DV|
|Total Fat 29.9g||40 %|
|Saturated Fat 6.7g||33 %|
|Monounsaturated Fat 15.8g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 9.8mg||3 %|
|Sodium 1920.3mg||66 %|
|Potassium 729.6mg||19 %|
|Total Carbohydrate 159.1g||47 %|
|Dietary Fiber 12.1g||48 %|
|Sugars, other 147g|
|Protein 29.4g||42 %|
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Calories per serving: 1029
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