Okay, friend, gather ’round the counter! Let me tell you about a dish that’s become a serious weeknight hero in my house: Crispy Chicken Flautas with Guacamole Salsa Verde. Seriously, the first time I made these, my kids practically inhaled them. There were no complaints, just happy, crunchy noises and requests for more. And let’s be honest, that’s a win in my book, right?
I remember one particularly hectic Tuesday. Work was crazy, the kids had soccer practice, and the thought of figuring out dinner was just…exhausting. I stared into the fridge, willing inspiration to strike. Chicken… tortillas… and then it hit me: Crispy Chicken Flautas with Guacamole Salsa Verde! It was like a culinary lightbulb went off. Now, I know what you might be thinking, “Flautas? On a Tuesday?” But trust me, this recipe is surprisingly simple and comes together much faster than you’d expect.
The beauty of these Crispy Chicken Flautas with Guacamole Salsa Verde lies in their versatility. You can use leftover shredded chicken, making it perfect for using up Sunday dinner leftovers. And that Guacamole Salsa Verde? It’s a game changer! It’s creamy, tangy, and has just the right amount of kick. My husband, who’s usually a salsa purist, now requests this Guacamole Salsa Verde on everything.
I know the struggle of finding recipes that are both delicious and doable, especially when you’re juggling a million things. That’s why I’m so excited to share this with you. These Crispy Chicken Flautas with Guacamole Salsa Verde are truly a lifesaver on busy nights. They are kid friendly, and make for an easy lunch the next day, and the flavors are absolutely divine.
One thing I love about this recipe is that you can easily adjust the spice level to suit your family’s tastes. My youngest prefers a milder flavor, so I hold back on the jalapeños in the Guacamole Salsa Verde for her. For the adults, I sometimes add a pinch of cayenne pepper to the chicken filling for an extra kick. If you don’t have all the ingredients for the Guacamole Salsa Verde, you can always use a store bought salsa verde in a pinch. They also go well with a dollop of sour cream!
Don’t be intimidated by the name! This is a dish that’s meant to be enjoyed, not stressed over. I am so confident that you and your family are going to love these Crispy Chicken Flautas with Guacamole Salsa Verde. So, grab your apron, turn on some music, and let’s get cooking! I promise, the reward is well worth the effort.
Ingredients
Here’s what you’ll need to whip up these delicious Crispy Chicken Flautas with Guacamole Salsa Verde:
- 1.5 pounds of cooked chicken, shredded. I usually use rotisserie chicken for convenience, but you can also bake or boil your own.
- 1 cup shredded Mexican cheese blend. Cheddar or Monterey Jack also work great.
- 1/2 teaspoon chili powder. Adds a little warmth and depth of flavor.
- 1/4 teaspoon cumin. For that classic Tex-Mex taste.
- 1/4 teaspoon garlic powder. Because everything is better with garlic!
- Salt and pepper to taste. Don’t be shy with the seasoning!
- 16 corn tortillas. Make sure they’re fresh and pliable.
- Vegetable oil for frying. Canola oil works too.
For the Guacamole Salsa Verde:
- 2 ripe avocados. Hass avocados are my go-to.
- 1/2 cup salsa verde. You can use store-bought or homemade. Check out this Salsa Verde Recipe from AllRecipes.
- 1/4 cup chopped cilantro. Adds a fresh, vibrant flavor.
- 1/4 cup chopped white onion. Red onion works in a pinch!
- 1 jalapeño, seeded and minced. Adjust to your spice preference. If you like it mild, remove the seeds and membranes.
- 1 tablespoon lime juice. Brightens everything up.
- Salt to taste. Taste as you go!
Budget-friendly tip: I often buy a whole chicken when it’s on sale and cook it myself. It’s much cheaper than buying pre-shredded chicken, and I can use the carcass to make broth. Also, don’t underestimate frozen avocados for the Guacamole Salsa Verde! They’re a great way to save money and always have avocados on hand.
Storage hack: If you have leftover Guacamole Salsa Verde, press a piece of plastic wrap directly onto the surface to prevent browning. It will last for a day or two in the fridge. When using the corn tortillas, keep them wrapped in a damp paper towel in the microwave, to keep them pliable for rolling the Crispy Chicken Flautas with Guacamole Salsa Verde.
These Crispy Chicken Flautas with Guacamole Salsa Verde are so good, that you might not even have any leftovers!
Step-by-Step Instructions
Alright, let’s get down to business! Here’s how to make these irresistible Crispy Chicken Flautas with Guacamole Salsa Verde, step by step:
- Prepare the chicken filling: In a large bowl, combine the shredded chicken, cheese, chili powder, cumin, garlic powder, salt, and pepper. Mix well until everything is evenly distributed. Give it a taste and adjust seasonings as needed. I sometimes add a squeeze of lime juice to the chicken mixture for extra flavor. It’s also delicious with a little bit of hot sauce mixed in.
- Warm the tortillas: This is key! Gently warm the tortillas in a microwave (wrapped in a damp paper towel) or on a dry skillet for a few seconds until they become pliable. This prevents them from cracking when you roll them. I’ve learned the hard way that cold tortillas will break every time. Trust me on this one!
- Assemble the flautas: Lay a tortilla flat on your work surface. Spoon about 2-3 tablespoons of the chicken filling onto the center of the tortilla. Roll the tortilla tightly, starting from one edge, and secure it with a toothpick. Repeat with the remaining tortillas and filling. Don’t overfill the tortillas, or they’ll be difficult to roll and may burst open during frying.
- Fry the flautas: Pour about 1/2 inch of vegetable oil into a large skillet or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C). Carefully place a few flautas into the hot oil, making sure not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy. Keep a close eye on them, as they can burn quickly.
- Drain the flautas: Remove the fried flautas from the oil and place them on a plate lined with paper towels to drain excess oil. Remove the toothpicks before serving. This is important, unless you want a surprise toothpick in your meal.
- Make the Guacamole Salsa Verde: While the flautas are frying, prepare the Guacamole Salsa Verde. In a medium bowl, mash the avocados with a fork until smooth. Stir in the salsa verde, cilantro, onion, jalapeño, lime juice, and salt. Mix well until combined. Taste and adjust seasonings as needed. You can also add a clove of minced garlic for extra flavor!
- Serve and enjoy: Serve the Crispy Chicken Flautas with Guacamole Salsa Verde immediately, with a generous dollop of the Guacamole Salsa Verde on top.
My family loves to customize their Crispy Chicken Flautas with Guacamole Salsa Verde with different toppings. My daughter is partial to sour cream, while my son likes to add a sprinkle of cotija cheese. These Crispy Chicken Flautas with Guacamole Salsa Verde are easy to prepare, and are a great way to introduce new flavors and textures to your dinner routine. The Guacamole Salsa Verde adds a cool and refreshing component to the crispy flautas.
This Crispy Chicken Flautas with Guacamole Salsa Verde recipe is a home run every time!
Serving Ideas
Now that you’ve got a batch of golden, crispy Crispy Chicken Flautas with Guacamole Salsa Verde, let’s talk about how to serve them up!
At my house, we usually serve these as a main course with a few simple sides. A side of Mexican rice and some black beans are always a hit. A simple salad with a lime vinaigrette is also a great way to add some freshness to the meal.
These Crispy Chicken Flautas with Guacamole Salsa Verde are also perfect for parties! They’re easy to eat and always a crowd-pleaser. You can arrange them on a platter with bowls of Guacamole Salsa Verde, sour cream, and other toppings for a fun and interactive appetizer. I have served these at football parties, and even made them for my daughter’s birthday party!
If you have any leftover flautas (which is rare in my house!), they make a great quick lunch the next day. Just pop them in the oven or air fryer to reheat and they’ll be just as crispy as the night before. You can also chop them up and add them to a salad for a Tex-Mex twist.
Portion sizes depend on how hungry everyone is, of course! I usually figure on about 3-4 flautas per person for a main course. My kids can easily put away 5 or 6, especially when they’re dipped in that creamy Guacamole Salsa Verde.
My family loves these Crispy Chicken Flautas with Guacamole Salsa Verde so much that they often request them for special occasions, like birthdays or Cinco de Mayo. They’re also a great way to use up leftover rotisserie chicken. The combination of the crispy flautas and the creamy Guacamole Salsa Verde is simply irresistible.
The Guacamole Salsa Verde adds a unique touch to the Crispy Chicken Flautas with Guacamole Salsa Verde. My husband is not usually a fan of guacamole, but loves it combined with the salsa verde.
FAQs
I’ve gotten a lot of questions about these Crispy Chicken Flautas with Guacamole Salsa Verde over the years, so I thought I’d share some of the most common ones:
Can I make these ahead of time? Absolutely! You can assemble the flautas ahead of time and store them in the refrigerator for up to 24 hours. Just make sure to cover them tightly to prevent them from drying out. Fry them just before serving for the best results. The Guacamole Salsa Verde is best made fresh, but you can prepare it a few hours in advance and store it in the refrigerator with plastic wrap pressed directly onto the surface to prevent browning.
Can I bake these instead of frying? Yes, you can! Place the assembled flautas on a baking sheet lined with parchment paper. Brush them lightly with oil and bake at 400°F (200°C) for 15-20 minutes, or until golden brown and crispy, flipping halfway through. They won’t be quite as crispy as the fried version, but they’re still delicious. The Crispy Chicken Flautas with Guacamole Salsa Verde are delicious fried or baked!
What if I don’t have corn tortillas? You can use flour tortillas, but the texture will be slightly different. Corn tortillas tend to get crispier when fried, while flour tortillas will be softer. If you are using flour tortillas for the Crispy Chicken Flautas with Guacamole Salsa Verde, use a smaller size, as larger tortillas will be harder to roll and keep closed.
Can I make these vegetarian? Absolutely! Substitute the chicken with cooked black beans or pinto beans. You can also add some sautéed vegetables like bell peppers, onions, and corn to the filling. The Guacamole Salsa Verde is already vegetarian-friendly.
How can I make these less spicy? Remove the seeds and membranes from the jalapeño in the Guacamole Salsa Verde. You can also use a milder salsa verde or omit the jalapeño altogether. If you’re making Crispy Chicken Flautas with Guacamole Salsa Verde, you can leave out the chili powder and cumin in the chicken.
What if my tortillas are cracking when I roll them? This usually means they’re not warm enough. Warm them in the microwave or on a dry skillet until they become pliable. You can also try wrapping them in a damp paper towel while you work. I’ve made the mistake of trying to roll cold tortillas for Crispy Chicken Flautas with Guacamole Salsa Verde, and they always crack!
Can I use an air fryer? Yes! Preheat your air fryer to 400°F (200°C). Place the assembled flautas in the air fryer basket in a single layer, making sure they aren’t touching. Cook for 8-10 minutes, or until golden brown and crispy, flipping halfway through. This is a great way to make Crispy Chicken Flautas with Guacamole Salsa Verde, without using as much oil!
These Crispy Chicken Flautas with Guacamole Salsa Verde are so versatile and easy to customize to your family’s preferences! The Guacamole Salsa Verde really adds an extra layer of flavor that you won’t find anywhere else!
Conclusion
These Crispy Chicken Flautas with Guacamole Salsa Verde are more than just a recipe to me; they’re a symbol of those weeknight wins, the happy faces around the table, and the simple joy of sharing good food with the people I love. It’s a dish that brings us together, no matter how chaotic the day has been. It’s also a great way to get the kids involved in the kitchen, helping them learn about cooking and creating memories.
I hope you’ll give this recipe a try and discover the magic of Crispy Chicken Flautas with Guacamole Salsa Verde for yourself. And remember, don’t be afraid to experiment and make it your own! Add your favorite spices, swap out the cheese, or try a different kind of salsa. The possibilities are endless.
Before you go, here are a few tips to ensure your success:
- Warm your tortillas properly: This is key to preventing them from cracking.
- Don’t overfill the flautas: Too much filling will make them difficult to roll and may cause them to burst open during frying.
- Fry in small batches: Overcrowding the pan will lower the oil temperature and result in soggy flautas.
We sometimes make a “deconstructed” version of these, serving all the ingredients as a build-your-own taco bar. It’s a fun way to get everyone involved and allows them to customize their meal to their liking. You can even make a big batch of the chicken filling and freeze it for future use. I also like to serve these with Honey Chipotle Chicken Bowls with Corn Salsa as a side dish.
I can’t wait to hear what you think of these Crispy Chicken Flautas with Guacamole Salsa Verde! Share your creations in the comments below or tag me on social media. And if you have any questions or variations, please let me know. Happy cooking, friends!
Crispy Chicken Flautas with Guacamole Salsa Verde
These crispy chicken flautas are filled with flavorful shredded chicken and cheese, then fried to golden perfection. Served with a creamy and vibrant guacamole salsa verde, they’re the perfect appetizer or quick dinner!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Fried
- Cuisine: Mexican
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
- 1 cup shredded Mexican blend cheese
- 16 corn tortillas
- Vegetable oil, for frying
Guacamole Salsa Verde
- 2 ripe avocados
- 1/2 cup tomatillos, husked and quartered
- 1/4 cup white onion, roughly chopped
- 1 jalapeno, seeded (optional)
- 1/4 cup cilantro
- 2 tbsp lime juice
- Salt to taste
Instructions
- Prepare the Chicken: Heat olive oil in a large skillet over medium heat. Add chicken thighs and season with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook until chicken is cooked through, about 15-20 minutes. Shred chicken with two forks.
- Assemble the Flautas: Warm the corn tortillas in a microwave (wrapped in a damp paper towel) for about 30 seconds to make them pliable.
- Fill each tortilla with shredded chicken and a sprinkle of cheese. Roll tightly and secure with a toothpick if needed.
- Fry the Flautas: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Carefully place flautas in the hot oil, seam-side down, and fry until golden brown and crispy on all sides, about 2-3 minutes per side.
- Remove flautas from oil and drain on a paper towel-lined plate. Remove toothpicks before serving.
- Prepare the Guacamole Salsa Verde: In a blender or food processor, combine avocados, tomatillos, onion, jalapeno (if using), cilantro, lime juice, and salt. Blend until smooth and creamy.
- Serve: Serve the crispy chicken flautas immediately with guacamole salsa verde.
Notes
For a spicier salsa, leave the seeds in the jalapeno. You can also bake the flautas instead of frying for a healthier option. Bake at 400°F (200°C) for 15-20 minutes, or until golden brown and crispy.