This recipe was inspired by my friend, Jeannette (@shutthekaleup)
In a medium pot, heat 2 tbsp avocado oil on medium heat.
Once hot, brown the chicken for 2 minutes each side.
Pour in entire jar of salsa verde, stir chicken, then cover with lid to let cook on medium-low heat for 10-12 minutes.
Once chicken is cooked through, remove from heat and transfer just the chicken to a plate or cutting board. Shred with two forks (or use a stand mixer). Add shredded chicken back into the pot to stay warm.
Heat tortillas over an open flame until soft/slightly charred (or in a skillet with no oil).
Fill each tortilla with shredded chicken and 1-2 spoonful's of refried beans and roll them tightly.
Heat 3-4 tbsp avocado oil in a large skillet on medium-low heat.
Add the flautas to the hot skilled, seam-side down for 3-5 minutes each side or until it reaches your preferred level of crispiness.
Top with sour cream, avocado, and fresh cilantro. Enjoy!