Chicken Flautas with Avocado Salsa and Crema Recipe

I absolutely love serving Chicken Flautas with Avocado Salsa and Crema Recipe when friends gather or for weekend family dinners. There’s something about those crispy, golden flautas rolling off the pan that just brings everyone to the table hungry and happy. The creamy avocado salsa paired with tangy crema adds this fresh, vibrant twist that completely elevates the dish beyond your standard fried finger food.

When I first tried making these flautas, I was amazed at how approachable the process is once you get the hang of rolling and frying. You’ll find that this recipe turns out crispy, flavorful, and perfectly balanced every time — plus it’s a crowd-pleaser whether you’re serving a casual lunch or a fiesta-style feast. The combo of the warm, seasoned chicken tucked into the tortillas, with that luscious avocado salsa and smooth crema drizzled over? It’s pure comfort with a kick!

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Ingredients You’ll Need

Combining simple pantry staples with fresh produce, these ingredients work harmoniously to create the ultimate Chicken Flautas with Avocado Salsa and Crema Recipe. Look for ripe avocados and fresh limes to bring out the best in the salsa and crema pairing.

• Rotisserie Chicken: Using pre-cooked chicken speeds up your prep and adds great flavor; shredding it finely helps it meld well inside the tortilla.
• Corn Tortillas: Make sure they’re fresh and pliable for easy rolling—if they’re dry, a quick steam or microwave with damp towels helps soften them up.
• Onion and Garlic: These build the foundational savory notes in the filling; finely dicing onion and mincing garlic ensures even cooking and no big chunks.
• Vegetable Oil: Used for both sautéing and frying, it should have a high smoke point — you want the flautas to crisp without burning.
• Cornstarch: This acts as a glue to seal the flautas without toothpicks; mixing it with water creates that perfect sticky coating.
• Salsa Verde: I love using a good store-bought or homemade version for the avocado sauce base; it adds tang and a gentle kick.
• Avocados: Ripe and creamy, they bring luscious texture and balance to the salsa without overpowering the other flavors.
• Crema Mexicana or Sour Cream: This adds richness when drizzled over the flautas and cools down any heat from the salsa or jalapeño.
• Additional Toppings: Cotija or queso fresco cheese, shredded lettuce, cilantro, and lime wedges brighten the dish and add texture contrast.

Variations

I love customizing this Chicken Flautas with Avocado Salsa and Crema Recipe based on who I’m feeding and what I have on hand. Don’t be shy about making it your own!

• Spicy Kick: Whenever I’m feeling adventurous, I add extra jalapeño to the avocado salsa or sprinkle some chili powder in the chicken for a deeper heat.
• Vegetarian Version: Swap the chicken out for sautéed mushrooms, black beans, or roasted veggies to keep it hearty yet meat-free.
• Baking Instead of Frying: For a lighter option, brush the rolled flautas with oil and bake them at 425°F until crisp — it takes a bit longer, but it works well.
• Dipping Sauces: Try adding a smoky chipotle crema or a fresh tomato salsa on the side for variety when serving.

How to Make Chicken Flautas with Avocado Salsa and Crema Recipe

Step 1: Prepare the Fresh Pico de Gallo and Avocado Salsa

Start off by making the pico de gallo if you’re making it fresh (which I highly recommend). Keep it chilled while you prepare everything else so the flavors can meld. Next, toss the salsa verde, ripe avocados, lime juice, kosher salt, and that secret little hint of roasted chicken broth into a blender. Blitz it up until smooth, adding water bit by bit to get the sauce to a perfect pourable consistency. If you like spice, toss in some jalapeño seeds, or leave them out to keep it milder. I often make this sauce a day ahead — it tastes even better once the flavors mesh overnight!

Step 2: Sauté Onions, Garlic, and Toss in the Shredded Chicken

The chicken filling is where all those delicious layers of flavor come alive. Heat up a tablespoon of vegetable oil in a skillet, then toss in finely diced onion with salt, black pepper, garlic powder, and onion powder. Let those soften and caramelize gently around 8 minutes until translucent and fragrant. Add garlic last so it doesn’t burn and cook for just 30 seconds. Then stir in your shredded rotisserie chicken and warm through until everything is cozy and melded together. This step is straightforward but crucial for flavor — the seasonings really make a difference here.

Step 3: Oil and Soften Tortillas for Rolling

Get your tortillas ready by brushing them lightly on both sides with vegetable oil – this keeps them from drying out and helps with frying. I use about 2 tablespoons of oil for 30 tortillas, rubbing each with my fingers to make sure they’ve got a nice sheen without soaking. Stack them up, cover with a damp paper towel, and microwave for 1 minute to make them pliable. If the tortillas feel stiff or crack when you roll, heat them again in 20-second intervals. This little trick ensures your flautas will roll tightly and not crack or tear while frying.

Step 4: Make the Cornstarch ‘Glue’ to Seal Your Flautas

Instead of fumbling with toothpicks, I discovered this cornstarch glue trick that saves so much time and hassle. Mix cornstarch with water until you get a thick, glue-like paste — kind of like Elmer’s glue. When you roll your flautas, brush some of this paste along the edge to seal the tortilla tightly. It works like a charm and keeps those flautas intact while frying. Just don’t let the flautas sit too long after sealing before you fry — otherwise the glue dries out and they can fall apart in the oil.

Step 5: Roll, Seal, and Fry Your Flautas to Crispy Perfection

Place about 2 tablespoons of chicken filling at the edge of each tortilla, tuck the edge over, and roll away from you. Use the cornstarch glue to seal the edge, then place seam side down on a baking sheet. Fry in batches in hot oil preheated to 375°F — about 1 to 2 minutes per side until golden but not too brown. Transfer finished flautas to a wire rack set over a baking sheet in a warm oven to keep them crispy while you finish frying the rest. This part is a rhythm — rolling, sealing, frying, then repeat — and having a helper is a game-changer!

How to Serve Chicken Flautas with Avocado Salsa and Crema Recipe

Garnishes

I like piling the finished flautas high with crumbled queso fresco, bright green cilantro, and a drizzle of cool crema Mexicana. A squeeze of fresh lime juice always seals the deal for me, adding that final touch of brightness. Sometimes I toss shredded lettuce on the side for a little freshness and crunch contrast. Pico de gallo is non-negotiable here — its fresh tomato and onion flavor is the perfect foil to all that fried goodness.

Side Dishes

To keep things classic, I love serving these flautas alongside Mexican rice and some smoky Tejano-style beans. A chilled green salad with citrus dressing also pairs beautifully for something lighter. For a party, chips and guacamole or a quick black bean salad add vibrant colors and textures that complement the meal.

Creative Ways to Present

For a festive touch, I’ve arranged these flautas standing up in a tall glass with dipping sauces around the base — it makes for a fun appetizer platter. Another idea is to serve them as a taco platter with toppings laid out buffet style so everyone can customize their bites. I’ve also wrapped individual flautas in banana leaves for special occasions, making them as stunning to look at as they are delicious.

Make Ahead and Storage

Storing Leftovers

I usually store cooled leftover flautas in an airtight container in the fridge, layered with paper towels to keep them from getting soggy. They keep well for about 3 days — perfect for quick lunches or snacks. Just make sure they’re fully cooled before wrapping to avoid condensation.

Freezing

If I want to prep in advance, I freeze uncooked flautas on a baking sheet in a single layer, then transfer them to a ziplock bag once frozen. This prevents sticking and lets me take out just what I need later. You can also freeze cooked flautas after cooling, but I prefer to fry them fresh off the freezer for best crispness.

Reheating

When reheating, I avoid the microwave since it can make them soggy. Instead, I reheat them in an air fryer or a hot oven (around 350°F) for 5-7 minutes until the outside crisps right back up. This brings back that freshly-fried texture and flavor even with leftovers.

FAQs

Final Thoughts

I hope you’ll try this Chicken Flautas with Avocado Salsa and Crema Recipe next time you want to wow your guests or just treat your family to something super tasty and fun. It’s one of those recipes that’s both approachable and special — and the crispy, creamy, tangy combination always gets rave reviews at my house. Plus, making it together is a blast, especially when everyone helps roll or dips into that vibrant avocado sauce. So grab some tortillas, fire up the oil, and let these flautas bring a little fiesta to your kitchen!

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