If you are ready to embark on a delicious adventure, let me introduce you to the irresistible Chicken and Salsa Verde Flautas with Avocado Cream Recipe. This vibrant Mexican-inspired dish brings together crispy, golden flautas stuffed with tender shredded chicken and just the right hints of spices, all perfectly complemented by a luscious, tangy avocado cream sauce. Each bite bursts with fresh flavors that dance on your tongue and leave you wanting more. Whether you’re serving it for a family gathering or a casual weeknight dinner, this recipe is a guaranteed showstopper that’s as fun to make as it is to eat.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the key to unlocking the full flavor and satisfying texture of your Chicken and Salsa Verde Flautas with Avocado Cream Recipe. Each component plays a distinct role: from the richly seasoned rotisserie chicken filling to the crisp corn tortillas and the creamy avocado sauce that brings it all together.
- Vegetable oil (for sautéing and frying): Vital for cooking the onions and for achieving that perfectly crispy exterior on your flautas.
- Medium onion (finely diced): Adds a subtle sweetness and depth of flavor to the chicken filling.
- Kosher salt and black pepper: The classic seasonings that enhance all the natural flavors.
- Garlic powder and onion powder: Sprinkle these to layer in robust, savory notes.
- Garlic cloves (minced): Fresh garlic introduces a fragrant punch to the filling.
- Rotisserie chicken (shredded, about 4 cups): The star protein, tender and ready to soak up the spices.
- Corn tortillas (30): The perfect vessel for encasing the flavorful chicken mixture.
- Corn starch and water (for glue): To seal your flautas without needing toothpicks.
- Salsa verde (12 ounces): Brings bright, tangy zest directly into the avocado cream sauce.
- Avocados (2 small or 1 large): Creamy and rich, the heart of the luscious sauce.
- Roasted chicken bouillon base (2 teaspoons): Adds concentrated savory depth to the sauce.
- Lime juice (from 1 lime): Injects refreshing acidity that balances the creaminess perfectly.
- Jalapeno (optional): For those who crave a little extra heat in their avocado cream.
- Crema Mexicana or sour cream: Adds silky smoothness when drizzled on top.
- Queso Fresco or cotija cheese (crumbled): Sprinkled over for salty, crumbly contrast.
- Pico de Gallo: Fresh and vibrant, the ideal topping for crunch and color.
- Shredded lettuce, cilantro, and lime wedges: Classic garnishes to brighten and freshen each bite.
How to Make Chicken and Salsa Verde Flautas with Avocado Cream Recipe
Step 1: Prepare the Pico de Gallo
Start by mixing up a fresh Pico de Gallo. The bright, crisp combination of chopped tomatoes, onions, cilantro, and lime juice adds a lively, fresh component to the dish. Keep it chilled in the refrigerator so it’s ready to top the flautas when serving.
Step 2: Make the Avocado Sauce
This avocado cream sauce is an absolute game-changer. Blend together salsa verde, ripe avocados, kosher salt, roasted chicken bouillon base, fresh lime juice, and water until smooth. If you love a little kick, toss in a jalapeno, seeds and membranes removed for milder heat. Adjust water gradually until the sauce is thin and drizzle-ready. This sauce will bring cool, tangy, and creamy balance to your crispy flautas.
Step 3: Cook the Chicken Filling
Finely dice the onion and sauté it with salt, black pepper, garlic powder, and onion powder in a tablespoon of vegetable oil until translucent. Add minced garlic and cook briefly until fragrant. Stir in shredded rotisserie chicken to warm through and soak up all the flavors. This mixture forms the savory, juicy heart of your flautas.
Step 4: Prepare the Tortillas and Glue
Rub each corn tortilla lightly with vegetable oil on both sides to help them crisp beautifully when fried. Microwave the tortillas covered with damp paper towels until soft and pliable to prevent cracking when rolled. In a small bowl, mix corn starch with water to create a glue-like paste—this will seal your flautas without any fuss.
Step 5: Roll and Seal the Flautas
Place a warm tortilla on a flat surface and spoon about two tablespoons of chicken filling near the edge closest to you. Roll tightly away from you into a neat cylinder, leaving a small edge open. Brush the edge lightly with your cornstarch glue and finish rolling, sealing the flauta perfectly. Place each seam side down on a baking sheet and cover with a damp towel to keep them from drying.
Step 6: Heat Oil and Fry the Flautas
Preheat vegetable oil in a skillet until it reaches 375 degrees Fahrenheit—hot enough for crispy perfection. Fry the flautas seam side down for 1 to 2 minutes per side, until golden but not overly browned. Transfer them to a cooling rack set in a warm oven to keep crisp while you finish the batch.
Step 7: Serve and Enjoy
Plate several crispy flautas and drizzle generously with the creamy avocado sauce and Mexican crema. Top with fresh Pico de Gallo, crumbled queso fresco, a sprinkle of cilantro, and a wedge of lime for squeezing. The contrast of textures and bright flavors will delight every bite!
How to Serve Chicken and Salsa Verde Flautas with Avocado Cream Recipe
Garnishes
Garnishing your flautas turns this dish into a work of art. Fresh cilantro adds herbal brightness, crumbled cotija cheese offers a salty crumbly texture, and a dollop of Mexican crema gives a cool, luxe finish. Don’t forget the shredded lettuce for a refreshing crunch and a few lime wedges to brighten the whole experience right at the table.
Side Dishes
To round out your feast, pair these flautas with classic Mexican sides like fluffy Mexican rice or smoky Tejano beans. The hearty sides complement the crisp, flavorful flautas without overpowering them. A simple green salad or pickled jalapenos also add a burst of freshness and acidity that balance the richness perfectly.
Creative Ways to Present
For a festive presentation, arrange the flautas upright in a shallow bowl or on a large platter fanned out for easy grabbing. Drizzle the avocado cream and crema artfully over the top, sprinkle colors with diced tomatoes, green cilantro leaves, and crumbles of cheese. Add small bowls of warm salsa verde and extra lime wedges alongside for an interactive, shareable meal experience.
Make Ahead and Storage
Storing Leftovers
Once cooked and cooled, keep your flautas airtight in the refrigerator for up to three days. Cover them well to maintain crispness as much as possible, and keep your avocado cream sauce separate in a sealed container to preserve its fresh flavor.
Freezing
You can freeze both cooked and uncooked flautas. Lay them out on a baking sheet in a single layer, freeze until firm (about 30 minutes), then transfer to a ziplock bag for up to three months. When ready to enjoy, fry directly from frozen, adding roughly one minute extra per side to ensure they heat through evenly.
Reheating
Reheat your leftover flautas in an air fryer, toaster oven, or conventional oven to revive crispness. Avoid microwaving as it tends to make the tortillas soggy. Heat at 350 degrees Fahrenheit until warmed through and crisp, usually about 5–8 minutes.
FAQs
Can I use other meats besides chicken for this recipe?
Absolutely! While this recipe shines with rotisserie chicken, shredded beef or pork also work beautifully. Just make sure the meat is well-seasoned and tender for the best results.
Is there a way to make this recipe healthier?
Yes! Baking the flautas instead of frying is a great option to reduce fat content while still keeping a satisfying crunch. You can brush them lightly with oil before baking at 425 degrees Fahrenheit until crisp.
What can I substitute if I don’t have salsa verde?
If salsa verde is unavailable, try using a tomatillo salsa or even a fresh green chili sauce to maintain the tangy brightness that salsa verde brings. Homemade or store-bought versions work equally well in the avocado cream.
Can I prepare the avocado cream in advance?
Definitely. Prepare the avocado cream a few hours ahead and keep it refrigerated in an airtight container. Give it a quick stir before serving, and add a splash of water if it thickens too much.
What’s the best way to keep tortillas pliable for rolling?
Microwaving the rubbed-oil tortillas covered with damp paper towels softens them nicely, preventing cracks when you roll. Keeping them covered until use is key to maintaining their pliability.
Final Thoughts
You simply cannot go wrong with this Chicken and Salsa Verde Flautas with Avocado Cream Recipe. It’s a crowd-pleaser that’s bursting with textures and flavors from crispy, tender, tangy to creamy. Give yourself the joy of making this at home—you’ll find it fun, rewarding, and absolutely delicious. Invite some friends or family over and watch these flautas disappear in no time!
Print
Chicken and Salsa Verde Flautas with Avocado Cream Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 30 flautas
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Description
Crispy Chicken Flautas made with shredded rotisserie chicken, sautéed onions and garlic, rolled in corn tortillas, and fried to golden perfection. Served with a creamy avocado salsa verde sauce, pico de gallo, crema Mexicana, and queso fresco for an authentic and delicious Mexican appetizer or meal.
Ingredients
Chicken Filling
- 1 tablespoon vegetable oil (for sautéing onion)
- 1 medium onion, diced very finely
- 1 teaspoon kosher salt (use 1/2 teaspoon if all you have is table salt)
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 garlic cloves, minced very finely
- 1 pound rotisserie chicken, shredded (about 4 cups)
Frying and Assembly
- 2 cups vegetable oil (for frying, enough to go 1-inch high in your pan)
- 2 tablespoons vegetable oil (for rubbing on tortillas)
- 30 corn tortillas
- 1/4 cup corn starch
- 2 to 4 tablespoons water (enough to make a glue-like paste)
Avocado Sauce
- 12 ounces salsa verde (homemade or store bought)
- 2 small avocados (or one large)
- 1/2 teaspoon kosher salt (or to taste; use less if all you have is table salt)
- 2 teaspoons roasted chicken better than bouillon
- 1 lime, juiced
- 1/2 cup water (plus an extra 1/2 cup, to desired thinness)
- 1 jalapeno (optional, if you want it spicier)
Toppings and Serving
- Crema Mexicana (table cream or sour cream styles)
- Queso Fresco cheese, crumbled (cotija or feta are good substitutes)
- Pico de Gallo (freshly made recommended)
- Shredded lettuce (optional)
- Cilantro, chopped
- Lime wedges
Instructions
- Make Pico de Gallo. Prepare fresh pico de gallo (recipe referenced) and keep chilled until ready to serve.
- Prepare Avocado Sauce. In a blender, combine salsa verde, avocados, salt, roasted chicken bouillon, lime juice, and 1/2 cup water. Blend 30-60 seconds until smooth. Add jalapeno if desired for heat, blending again without seeds for milder spice.
- Adjust sauce consistency. Add water gradually in 2-3 tablespoon increments until the sauce reaches a drizzling, thin consistency, not exceeding 1 cup total liquid. Cover and set aside.
- Make the chicken filling. Finely dice the onion. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add onion, kosher salt, black pepper, garlic powder, and onion powder. Sauté 5-8 minutes until translucent.
- Add garlic. Mince garlic cloves finely and add to the onions. Cook for 30 seconds or until fragrant.
- Add shredded chicken. Stir in the shredded rotisserie chicken and heat through on medium heat. Remove from heat and cover to keep warm.
- Preheat frying oil. Pour vegetable oil into a high-sided skillet to a depth of about 1 inch. Heat over medium-low heat until oil reaches 375°F (190°C), about 15 minutes. Use an instant-read thermometer for accuracy.
- Oil the tortillas. Pour 2 tablespoons oil into a small bowl. Using fingers, lightly coat both sides of one tortilla with oil without soaking. Repeat with all tortillas, placing them covered with a damp paper towel to keep pliable.
- Make the tortilla glue. In a small bowl, mix corn starch with 2 tablespoons water, stirring to a thick paste. Add water in teaspoon increments until glue-like consistency is achieved to seal the flautas.
- Microwave tortillas. Cover the stack of oiled tortillas with damp paper towels and microwave for 1 minute. Check pliability and heat in 20-second intervals if still stiff, avoiding overheating that causes breakage.
- Roll the flautas. Place one tortilla on a baking sheet. Add 2 tablespoons of chicken filling near the edge closest to you. Tuck the edge over the filling and roll tightly into a cylinder, leaving about 1/2 inch open at the end.
- Seal with glue. Brush cornstarch paste onto the tortilla edge and finish rolling to seal. Place seam side down on the baking sheet and cover with a damp paper towel. Repeat with 5-10 flautas before frying to maintain freshness.
- Prepare oven to keep warm. Place a cooling rack on a baking sheet, set oven to its lowest setting (around 170°F/77°C) to keep flautas warm after frying.
- Monitor oil temperature. Ensure frying oil is at 375°F before adding flautas.
- Fry flautas. Fry seam side down in batches for 1-2 minutes per side until golden but not brown. Remove with tongs and place on cooling rack in oven immediately.
- Continue rolling and frying. Alternate rolling, sealing, and frying until all flautas are cooked.
- Serve. Arrange flautas on plates, drizzle with crema Mexicana and avocado sauce. Top with pico de gallo, shredded lettuce, crumbled queso fresco, cilantro, and lime wedges as desired. Excellent served alongside Mexican rice and Tejano beans.
- Store leftovers. Refrigerate cooled flautas in an airtight container for up to 3 days. Reheat in air fryer, oven or toaster oven for best texture.
- Freeze for later. Freeze uncooked or cooked flautas in a single layer on a baking sheet for 30 minutes. Transfer to freezer bag and store up to 2-3 months. Fry straight from frozen, adding about 1 minute per side.
Notes
- Use kosher salt or adjust amount when using table salt, as it is more concentrated.
- Removing seeds and membranes from jalapeno reduces heat without losing flavor.
- Do not overheat tortillas in the microwave to avoid cracking when rolled.
- The cornstarch glue eliminates the need for toothpicks and keeps flautas secure during frying.
- Maintain oil temperature at 375°F for crisp, not greasy flautas and avoid over-browning.
- Keep finished flautas warm in a low-temperature oven to maintain crispness before serving.
- Leftover flautas reheat well in an air fryer or oven for crisp texture restoration.
- Freezing is possible for convenience, but be sure to cool flautas before freezing.
