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1
In a blender, place the drained tomatillos and avocado.
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2
Blend until very well pureed.
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3
Add salt to taste and set aside.
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4
Wrap about 10 tortillas in a clean kitchen towel and heat for 2 minutes in the microwave; this will make them soft for rolling into flautas.
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5
Spread about 2 tablespoons of the chicken in a straight line just below the center of the tortilla.
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6
Starting at the side closest to you, roll the tortilla into a tight cylinder and secure with a toothpick.
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7
Repeat with the remaining tortillas and chicken.
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8
Line a baking sheet or platter with paper towels.
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9
In a large skillet, pour the oil to about 1/2 inch and heat to about 365F.
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10
over medium heat.
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11
Place several flautas in the oil and fry until golden brown on the bottom, 2 to 3 minutes.
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12
Turn over and fry until golden brown, 2 to 3 minutes.
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13
Use tongs to remove the flautas from the oil, making sure to turn them straight up to let the oil run out of the cylinder.
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14
Transfer to the paper towellined pan to drain.
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15
Continue until all the flautas are fried.
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16
Remove and discard the toothpicks.
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17
Arrange the fried flautas on a serving platter.
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18
Pour over some of the reserved green sauce; transfer the rest to a gravy boat to pass at the table.
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19
Drizzle with the sour cream (if using creme fraiche, stir it first if its very stiff) and sprinkle over queso fresco.
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20
Serve.
