Okay, gather ’round, everyone! Let me tell you about my family’s absolute favorite: Crispy Chicken Flautas with Guacamole Salsa Verde. I remember the first time I tried making these – disaster! The tortillas were soggy, the chicken was dry, and the salsa verde? Well, let’s just say it tasted more like lawn clippings than anything else! But I was determined. I tweaked, I tested, I even called my grandma (who, let’s be honest, is a culinary genius), and eventually, I nailed it. Now, Crispy Chicken Flautas with Guacamole Salsa Verde are a regular on our dinner table, especially on those crazy weeknights when everyone’s starving and I need something quick and satisfying.
I first came across a similar recipe online, but it just wasn’t quite right. It lacked the fresh, vibrant flavors I was craving. That’s when the Guacamole Salsa Verde idea popped into my head, and BAM! – instant family favorite. It’s got just the right amount of creamy, zesty goodness to cut through the richness of the crispy chicken.
My kids, bless their hearts, used to turn up their noses at anything green. But, something about these Crispy Chicken Flautas with Guacamole Salsa Verde won them over. Maybe it’s the crunch, maybe it’s the flavorful filling, or maybe it’s just the fact that they get to dip everything in a glorious green sauce!
Whatever it is, it works! It’s one of those meals that magically appears on the table and disappears just as quickly. And honestly, even though it seems a little fancy with the Guacamole Salsa Verde, it’s secretly one of the easiest things I make. I’ve even been known to prep the chicken filling ahead of time so all I have to do is roll and fry when we’re ready to eat.
A big “aha” moment for me was realizing that pre-shredded rotisserie chicken is my best friend. It saves so much time, and nobody can tell the difference! Check out this similar recipe of honey chipotle chicken bowls with corn salsa to inspire you for meal planning. Another tip I learned with this Crispy Chicken Flautas with Guacamole Salsa Verde, don’t overstuff the tortillas! Otherwise, they’ll burst open while frying and make a big mess.
Trust me, I’ve been there! I used to struggle to get my flautas crispy, until I discovered that frying at the right temperature is key! Too low and you get soggy flautas, too high and you get burned flautas. I’m serious, my friend: get ready to transform your weeknight dinners.
Ready to dive in? Let’s get cooking!
Ingredients
- 2 cups cooked, shredded chicken (rotisserie chicken works great!)
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 12 corn tortillas
- Vegetable oil, for frying
Guacamole Salsa Verde:
- 2 ripe avocados
- 1/2 cup tomatillos, husked and quartered
- 1/4 cup cilantro
- 1/4 cup chopped white onion
- 1 jalapeño, seeded and roughly chopped (optional)
- 2 tablespoons lime juice
- 1 clove garlic
- Salt to taste
When making Crispy Chicken Flautas with Guacamole Salsa Verde, I always use white onion. It has a bit more bite than yellow onion, which I think works well with the other flavors. The sharper flavor of white onion really cuts through the richness of the chicken and cheese filling, adding a welcome contrast. It’s a small detail, but it makes a big difference in the overall taste. You could experiment with other types of onions too, like red onion for a slightly milder flavor, but I always come back to white onion for this recipe.
I also prefer corn tortillas over flour tortillas for that authentic, slightly sweet taste. Corn tortillas have a unique texture that gets wonderfully crispy when fried, while flour tortillas tend to be a bit softer. Plus, the subtle sweetness of corn tortillas pairs perfectly with the savory chicken filling and the tangy salsa verde. I highly recommend sticking with corn tortillas for the best results.
My grandma always said that the secret to great Mexican food is using good quality spices. Freshly ground spices have a much more intense flavor than pre-ground ones, so if you have the time, it’s worth grinding your own. But even if you’re using store-bought spices, make sure they’re relatively fresh for the best taste. Also, don’t be afraid to experiment with different spice blends to find your perfect flavor profile. A pinch of smoked paprika or a dash of cayenne pepper can add a delicious twist to your flautas.
I always use fresh cilantro, it adds a lot of fresh flavor. Another trick I learned from my mom when I make my Crispy Chicken Flautas with Guacamole Salsa Verde is to wrap the tortillas in a damp paper towel and microwave them for a few seconds before rolling. This makes them more pliable and less likely to crack. You can find tomatillos in the produce section of most grocery stores, usually near the other Mexican ingredients.
When I’m short on time, which is basically always, I buy pre-shredded cheese. It’s a lifesaver! If you have leftover tomatillos after making the Crispy Chicken Flautas with Guacamole Salsa Verde, you can store them in the refrigerator for a few days. They’re great in other salsas or stews. This chicken flautas recipe uses ingredients that are easily found in most grocery stores. I found this recipe on perfectly Crispy Chicken Flautas | So Much Food, it inspired me to come up with my own version!
How to Make – Step-by-Step
- In a large bowl, combine the shredded chicken, cheddar cheese, chopped onion, minced garlic, chili powder, cumin, salt, and pepper. Mix well until everything is evenly distributed. This is your Crispy Chicken Flautas with Guacamole Salsa Verde filling!
- Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds to make them more pliable. This is a crucial step – don’t skip it!
- Place about 2 tablespoons of the chicken filling in the center of each tortilla. Don’t overfill, or they’ll be difficult to roll!
- Tightly roll each tortilla and secure with a toothpick. I usually use two toothpicks per flauta just to be extra safe. Don’t worry if your Crispy Chicken Flautas with Guacamole Salsa Verde aren’t perfectly rolled – they’ll still taste delicious!
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a small piece of tortilla sizzles when dropped in. I learned the hard way that if the oil isn’t hot enough, the flautas will just absorb the oil and get soggy.
- Carefully place the flautas in the hot oil, seam-side down. Fry for about 2-3 minutes per side, or until golden brown and crispy. Keep a close eye on them so they don’t burn! While the Crispy Chicken Flautas with Guacamole Salsa Verde are cooking, I usually start on the salsa.
- Remove the flautas from the skillet and place them on a paper towel-lined plate to drain excess oil. Don’t forget to remove the toothpicks before serving! In my kitchen, making Crispy Chicken Flautas with Guacamole Salsa Verde usually takes about 30 minutes from start to finish, depending on how fast you are at rolling. The aroma of the frying tortillas and spices should fill your kitchen.
- While the flautas are cooling, prepare the Guacamole Salsa Verde. In a blender or food processor, combine the avocados, tomatillos, cilantro, onion, jalapeño (if using), lime juice, garlic, and salt. Blend until smooth and creamy. Taste and adjust seasonings as needed. Your salsa verde for flautas should be vibrant and fresh!
- Serve the Crispy Chicken Flautas with Guacamole Salsa Verde immediately with the Guacamole Salsa Verde for dipping.
For a recipe with similar flavors, try this spicy garlic chicken stir fry with rice!
Serving Suggestions
My family loves our Crispy Chicken Flautas with Guacamole Salsa Verde when I serve them with a side of Mexican rice and refried beans. The kids also love to add a dollop of sour cream and a sprinkle of extra cheese on top. It’s the perfect combination of flavors and textures!
This Crispy Chicken Flautas with Guacamole Salsa Verde is perfect for a casual weeknight dinner, a potluck, or even a game-day party. They’re always a crowd-pleaser! For presentation, I like to arrange the flautas on a platter with a bowl of Guacamole Salsa Verde in the center. A sprinkle of chopped cilantro adds a nice pop of color. If you have extra Crispy Chicken Flautas with Guacamole Salsa Verde, they can be stored in the refrigerator for up to 3 days. Just reheat them in the oven or air fryer to re-crisp them.
I found this recipe of chicken flautas & roasted corn salad – by Caroline Chambers, you can include a salad on the side. During the summer, I sometimes add grilled corn to the chicken filling for a seasonal twist. It adds a touch of sweetness and smoky flavor. My friends always ask for this Crispy Chicken Flautas with Guacamole Salsa Verde recipe whenever I make it for a gathering. They can’t get enough of that amazing Guacamole Salsa Verde. One time, I even made a batch for a school bake sale, and they sold out in minutes! The creamy cool flautas with guacamole is the perfect way to enjoy these rolled tacos.
FAQs
- Can I use flour tortillas instead of corn tortillas?
- You can, but I don’t recommend it. Corn tortillas are more authentic and they crisp up better. Plus, I think the slight sweetness of the corn complements the chicken filling beautifully. You know what I do when my Crispy Chicken Flautas with Guacamole Salsa Verde have to be made with flour tortillas? I bake them instead of frying to try to get them a little crispier.
- Can I make the Guacamole Salsa Verde ahead of time?
- Yes, you can, but be aware that avocado tends to brown over time. To prevent this, press a piece of plastic wrap directly onto the surface of the salsa and store it in the refrigerator. I also like to add a little extra lime juice, which helps to keep it green. I used to make my Guacamole Salsa Verde way ahead of time, but it never looked as fresh.
- Can I freeze the Crispy Chicken Flautas with Guacamole Salsa Verde?
- You can freeze the flautas before frying. Just roll them up, place them on a baking sheet, and freeze until solid. Then, transfer them to a freezer bag. When you’re ready to eat them, fry them straight from frozen. They might need a few extra minutes of cooking time. I’ve frozen Crispy Chicken Flautas with Guacamole Salsa Verde before, and they’re still pretty good, but they’re definitely best when they’re freshly made.
- What can I do if my tortillas keep cracking when I roll them?
- That means they’re not pliable enough. Make sure you’re wrapping them in a damp paper towel and microwaving them for at least 30 seconds. You can also try steaming them in a steamer basket for a few minutes. My grandma always said that a little bit of moisture is the key to preventing cracking. You know what I do when my Crispy Chicken Flautas with Guacamole Salsa Verde tortillas crack? I just patch them up with a little extra cheese!
- Can I bake the Crispy Chicken Flautas with Guacamole Salsa Verde instead of frying them?
- Yes! Preheat your oven to 400°F (200°C). Place the rolled flautas on a baking sheet and brush them with a little bit of oil. Bake for about 15-20 minutes, or until golden brown and crispy, flipping halfway through. Baking is a healthier option, but frying definitely gives them that irresistible crunch. This easy chicken flautas recipe can be modified to use less oil and still get that crispy texture!
- What if I don’t like jalapeños?
- Then leave them out! The jalapeño in the Guacamole Salsa Verde is optional. If you don’t like spicy food, just skip it. You can also substitute a milder pepper, like a poblano, for a little bit of flavor without the heat. When my kids were younger, I always left the jalapeños out of my Crispy Chicken Flautas with Guacamole Salsa Verde.
- My Guacamole Salsa Verde is too thick. What can I do?
- Add a little bit of water or lime juice until it reaches your desired consistency. You can also add a little bit more cilantro or onion for extra flavor. I once made my Guacamole Salsa Verde way too thick, and I ended up adding a whole lime’s worth of juice to thin it out!
My Final Thoughts
This Crispy Chicken Flautas with Guacamole Salsa Verde recipe is so special to me because it’s one of those dishes that always brings my family together. It’s simple enough for a weeknight meal, but it’s also impressive enough to serve to guests. Plus, that Guacamole Salsa Verde? It’s seriously addictive!
My Crispy Chicken Flautas with Guacamole Salsa Verde Pro Tips:
- Don’t overfill the tortillas: This is the biggest mistake I see people make. Overfilling will cause the tortillas to burst open while frying.
- Use hot oil: The oil needs to be hot enough to crisp up the flautas quickly. If the oil is too cold, they’ll just absorb the oil and get soggy.
- Don’t overcrowd the pan: Fry the flautas in batches to ensure they cook evenly.
Some Crispy Chicken Flautas with Guacamole Salsa Verde variations I’ve tried are adding black beans to the chicken filling, using different types of cheese, like Monterey Jack or pepper jack, and adding a squeeze of lime juice to the chicken filling. My son loves when I add a little bit of hot sauce to the chicken filling for an extra kick. My daughter prefers hers with a side of plain sour cream instead of Guacamole Salsa Verde.
My hope is that you’ll feel inspired to make this Crispy Chicken Flautas with Guacamole Salsa Verde recipe your own. Try new fillings, experiment with different toppings, and most importantly, have fun! It is a wonderful recipe that is similar to another chicken flautas recipe on Isabel Eats. Don’t be afraid to get creative and put your own spin on it.
So go ahead, give this Crispy Chicken Flautas with Guacamole Salsa Verde a try. I promise you won’t be disappointed! And don’t forget to let me know how they turn out!
Crispy Chicken Flautas with Guacamole Salsa Verde
These crispy chicken flautas are filled with flavorful shredded chicken and topped with a creamy, vibrant guacamole salsa verde. Perfect as an appetizer or a light meal, they’re sure to be a crowd-pleaser!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Fried
- Cuisine: Mexican
Ingredients
- 1 pound cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped cilantro
- 1/4 cup finely chopped onion
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 16 corn tortillas
- Vegetable oil, for frying
- For the Guacamole Salsa Verde:
- 2 ripe avocados
- 1/2 cup tomatillos, husked and boiled
- 1/4 cup chopped white onion
- 1/4 cup chopped cilantro
- 1 jalapeno, seeded and minced (optional)
- 2 tablespoons lime juice
- Salt to taste
Instructions
- Prepare the Chicken Filling: In a large bowl, combine the shredded chicken, Monterey Jack cheese, cilantro, onion, chili powder, cumin, salt, and pepper. Mix well.
- Assemble the Flautas: Warm the corn tortillas in a microwave or dry skillet to make them more pliable. Place about 2 tablespoons of the chicken filling in the center of each tortilla. Roll tightly and secure with toothpicks.
- Fry the Flautas: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Carefully place the flautas in the hot oil, seam-side down, and fry until golden brown and crispy on all sides, about 2-3 minutes per side.
- Drain and Serve: Remove the flautas from the skillet and place them on a paper towel-lined plate to drain excess oil. Remove the toothpicks.
- Make the Guacamole Salsa Verde: In a blender or food processor, combine the avocados, tomatillos, onion, cilantro, jalapeno (if using), and lime juice. Blend until smooth. Season with salt to taste.
- Serve: Serve the crispy chicken flautas immediately with the guacamole salsa verde.
Notes
For extra flavor, try adding a dollop of sour cream or Mexican crema on top of the flautas before serving. You can also bake the flautas instead of frying: Preheat oven to 400°F (200°C). Brush the flautas with oil and bake for 15-20 minutes, or until golden brown and crispy.