In a blender, combine tomatillos, cilantro, serrano pepper, garlic, onion, avocado, lemon juice, and water. Blend until smooth.

Add salt to taste. Serve chilled or at room temperature.

Boil chicken breast in lightly salted water until fully cooked, about 15-20 minutes. Let it cool slightly, then shred with two forks.

Boil chopped carrots and potatoes until tender, about 10-12 minutes. Drain and set aside.

In a large skillet, heat oil over medium heat. Sauté sliced onion until translucent. Add the cooked carrots and potatoes. Lightly mash in the skillet. Season with garlic salt and pepper to taste. Stir in shredded chicken and mix thoroughly. Remove from heat.

Wrapped in a damp paper towel, warm tortillas in the microwave for 30-45 seconds until soft. Spoon the chicken filling down the center of each tortilla and roll tightly, securing with toothpick to keep the closed.

Heat frying oil in a deep skillet or frying pan over medium-high heat. Carefully fry the flautas in batches until golden and crispy on all sides, about 2-3 minutes per side). Drain on paper towels and remove toothpicks. Cut in half if desired.

Serve the flautas hot with a dollop of sour cream and green avocado salsa on top. For a heartier spread, add beans and rice, then pour a glass of Mazzocco Verano Old Vine Reserve Zinfandel to complete the meal.