Chicken Flautas with Avocado Salsa and Crema Recipe

I absolutely love how these Chicken Flautas with Avocado Salsa and Crema Recipe turn out crispy and bursting with flavor every single time. The combination of tender shredded rotisserie chicken, perfectly seasoned and rolled into corn tortillas, fried until golden, and paired with a luscious avocado salsa and cool, tangy crema—it’s like a party on your plate. Whether you’re cooking for a family dinner or a weekend gathering, this recipe is a guaranteed crowd-pleaser that feels special but isn’t complicated.

When I first tried making chicken flautas at home, I was amazed at how fun and rewarding the process is, especially once you have a rhythm going with rolling and frying. Plus, the avocado salsa adds such a fresh, creamy brightness that complements the crunchy flautas beautifully. This Chicken Flautas with Avocado Salsa and Crema Recipe is definitely one you’ll want in your regular rotation, especially when you’re craving something deliciously crispy with a zesty kick.

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Ingredients You’ll Need

The ingredients come together with simple staples you might already have in your kitchen, plus a few fresh components that bring brightness and flavor. Using shredded rotisserie chicken keeps things quick, while the avocado salsa and crema add a homemade touch that makes all the difference.

• Rotisserie chicken: Perfect for quick prep and gives you tender, flavorful filling without extra cooking.
• Corn tortillas: Traditional for authentic flautas with the right texture; remember to warm and oil them for pliability.
• Vegetable oil: Use a neutral oil with a high smoke point for frying to get that perfect crispy crunch.
• Onion and garlic: Finely chopped and sautéed to build a rich base flavor for your chicken filling.
• Spices (salt, black pepper, garlic powder, onion powder): Essential for seasoning the filling with depth and warmth.
• Corn starch: Used as a “glue” to seal the tortillas so the chicken doesn’t escape during frying.
• Salsa verde and avocados: Combined into a creamy, tangy sauce that pairs perfectly with the flautas.
• Lime juice: Adds bright acidity to balance the rich and savory flavors.
• Crema Mexicana or sour cream: A cooling topping that complements the spice and crunch.
• Optional toppings (queso fresco, cilantro, pico de gallo): These bring freshness, texture, and extra flavor layers.

Variations

I’ve tried this Chicken Flautas with Avocado Salsa and Crema Recipe with a few twists over time, and I encourage you to make it your own. Some changes give it a fresh spin depending on your mood or what you have handy.

• Spicy Kick: Adding finely diced jalapeno or a dash of hot sauce to the chicken filling amps up the heat just how I like it.
• Cheese Lovers: Stuff a little shredded cheese inside each flauta before rolling for an extra melty surprise.
• Vegetarian Version: Swap the chicken for roasted veggies or black beans and seasoned potatoes for a different but equally yummy take.
• Healthier Option: Instead of deep frying, bake the flautas lightly brushed with oil – they still come out crisp, just a bit lighter.

How to Make Chicken Flautas with Avocado Salsa and Crema Recipe

Step 1: Prepare the Chicken Filling

Start by finely dicing your onion—you want those pieces almost melting into the filling. Heat a tablespoon of vegetable oil in a large skillet over medium heat and sauté the onion with salt, pepper, garlic powder, and onion powder until translucent, about 5-8 minutes. Then add the minced garlic, cooking just 30 seconds until fragrant. Stir in the shredded rotisserie chicken and heat through on medium for a few minutes. I like to cover it and set it aside to keep warm while prepping the rest.

Step 2: Make the Avocado Salsa

In your blender, combine salsa verde, ripe avocados, kosher salt, roasted chicken bouillon, lime juice, and water. Blend until completely smooth. If you want it spicy, toss in a jalapeno—just be sure to remove seeds if you prefer milder heat. Add water gradually until you get a drizzling consistency. Keep it chilled until serving.

Step 3: Prep Your Tortillas

Rub both sides of your corn tortillas lightly with vegetable oil to keep them pliable and help them crisp nicely. Cover the tortillas with a damp paper towel and microwave them for about a minute to warm and soften them. Check after one minute—they should be bendy without cracking. If not, microwave in 20-second increments. Soft tortillas roll up better without breaking.

Step 4: Make the Cornstarch “Glue”

Mix cornstarch with water in a small bowl until it forms a glue-like paste. Add water in tiny amounts until it’s thick but spreadable—this is what you’ll use to seal the rolled flautas so they hold together while frying. I discovered this trick works way better than toothpicks, which can sometimes burn or slip out.

Step 5: Roll the Flautas

Place a warm tortilla on a baking sheet and spoon about 2 tablespoons of the chicken filling near the edge closest to you. Tuck the edge of the tortilla over the filling and roll it tightly away from you, leaving a small opening at the end. Brush “glue” along the inside edge, sealing the roll. Place the flauta seam side down. Cover rolled flautas with a damp towel while you roll the rest to keep them from drying out.

Step 6: Fry the Flautas

Heat about an inch of oil in a deep skillet over medium-low heat until it reaches 375°F. Carefully add the flautas seam side down, frying a few at a time for 1-2 minutes per side until golden and crispy. Use tongs to flip them gently. Don’t let them brown too much—they’ll darken further after removing from oil. Transfer cooked flautas to a wire rack over a baking sheet and keep warm in the oven set at the lowest temperature.

How to Serve Chicken Flautas with Avocado Salsa and Crema Recipe

Garnishes

I love topping these flautas with a drizzle of Mexican crema—it’s silky and balances out the crispiness perfectly. A sprinkle of crumbled queso fresco (or cotija if you prefer) adds a salty, tangy touch. Fresh cilantro and a squeeze of lime juice bring brightness, while a spoonful of pico de gallo adds a fresh, zesty pop. Sometimes, I pile on shredded lettuce for texture and color. Trust me, the garnishes really make the flavors sing!

Side Dishes

This Chicken Flautas with Avocado Salsa and Crema Recipe goes beautifully with traditional sides like Mexican rice and Tejano beans for a well-rounded meal. I also like serving it alongside a fresh green salad or charred corn on the cob for some variety. A simple bowl of refried beans and some warm tortillas on the side never disappoint either!

Creative Ways to Present

For parties, I like to arrange the flautas vertically in a serving board lined with parchment paper and drizzle the avocado salsa and crema artistically over the top. Add little bowls of pico de gallo, sour cream, and lime wedges around for guests to customize their plates. Kids love dipping flautas individually in avocado salsa, so serving small plates with toothpicks works great too. Making a colorful taco bar with all the toppings invites fun and creativity!

Make Ahead and Storage

Storing Leftovers

I usually let leftover flautas cool completely, then cover them tightly in the fridge for up to three days. To keep them crispy, I reheat them in the oven or an air fryer instead of the microwave. This keeps that satisfying crunch intact without making them soggy.

Freezing

You can freeze both uncooked and cooked flautas! For uncooked, roll them and freeze in a single layer on a baking sheet, then transfer to a freezer bag. For cooked, make sure they’re cool, freeze similarly, then reheat straight from frozen. I’ve found cooking frozen flautas in hot oil works well — just add an extra minute per side to crisp them up perfectly.

Reheating

Reheating in an air fryer or oven at about 350°F for 5-8 minutes is my favorite way to bring leftovers back to life. They crisp right up without drying out. Avoid microwaving to keep that crunchy texture you worked so hard for!

FAQs

Final Thoughts

This Chicken Flautas with Avocado Salsa and Crema Recipe holds a special place in my kitchen because it’s that perfect blend of comfort and celebration. I love sharing it with friends and family, knowing everyone will be reaching for seconds and asking for the recipe. If you’re looking for a fun cooking project that yields irresistibly crispy, flavorful bites, this recipe is just what you need. Give it a try—you won’t regret bringing these tasty flautas to your table!

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