Crispy Chicken Flautas Guacamole Salsa

These crispy chicken flautas filled with tender seasoned chicken and melty cheese, fried to crunchy perfection, and served with creamy guacamole and tangy salsa verde always make our family dinners extra festive. The combination of crunchy, creamy, spicy, and zesty never fails to gather everyone around eagerly at the table.

Whenever I serve these chicken flautas, someone always asks for the recipe. The first time I made them for a game night, every last one disappeared before halftime.

Ingredients

• Cooked shredded chicken: Gives juicy texture and soaks up seasoning easily Choose rotisserie or homemade poached chicken for the best flavor
• Shredded cheese: Melts into the filling adding creaminess and a little tang I like Monterey Jack for extra gooeyness
• Cumin: Brings a warm smoky flavor Use freshly ground for more aroma
• Smoked paprika: Deepens the savoriness Choose authentic Spanish smoked paprika if you can
• Salt and black pepper: Essential for balancing flavors Taste before rolling
• Small tortillas: Corn delivers classic crunch flour gets extra crispy Choose fresh and pliable ones
• Vegetable oil: Needed for frying the flautas Use a neutral oil with high smoke point
• Ripe avocados: The heart of creamy guacamole Look for slightly soft avocados with unblemished skin
• Tomato: Adds juicy freshness to the guacamole A ripe roma or vine tomato works well
• Red onion: Gives crunch and a sharp bite in guacamole Choose a bright firm onion
• Lime juice: Adds brightness to guacamole and salsa Use freshly squeezed for zing
• Cilantro: Brings bright herby notes Both the leaves and tender stems work
• Jalapeño or serrano: Fresh pepper for heat in salsa and guacamole Pick a firm glossy pepper adjust heat to taste
• Tomatillos: The tangy base of salsa verde Look for firm bright green tomatillos with husks that aren’t sticky
• Garlic: Adds savory kick to salsa Use fresh garlic and crush before blending
• Quality of your produce and cheese: Sets the foundation for flavor so pick the freshest you can find

Step-by-Step Instructions

Prepare the Green Salsa:

Boil tomatillos and a fresh pepper in a pot until you see the tomatillos turn olive green and begin to soften which usually takes about five minutes. Drain these carefully then move everything to your blender along with a peeled garlic clove a handful of cilantro a squeeze of lime juice and a pinch of salt. Blend until smooth pausing to scrape down the sides and add a splash of water if you need to thin it out for easy dipping. Taste for tang and salt and let this cool while you prepare everything else

Make the Guacamole:

Cut avocados in half and scoop the flesh into a bowl. Use a fork to mash until creamy but leave some chunks for nice texture. Fold in diced tomato chopped red onion fresh lime juice and a pinch of salt and pepper. If you enjoy more bite or color add a little chopped cilantro or minced jalapeño. Taste and cover your bowl so the guacamole stays bright green

Mix and Fill the Flautas:

In a mixing bowl combine shredded chicken your favorite shredded cheese cumin smoked paprika a shake of salt and black pepper. Warm your tortillas on a skillet or in the microwave just till soft and flexible so they do not crack during rolling. Spoon about two tablespoons of the chicken filling onto one edge of each tortilla roll up tightly into a neat cigar shape and use a toothpick to hold them closed if you need to

Fry the Flautas:

Pour enough oil into a wide skillet so it is roughly half an inch deep and heat over medium. When the oil shimmers gently lay each flauta seam side down first to seal the edge. Fry in batches turning with tongs until deeply golden and crisp on all sides which takes about two to three minutes per side. Remove and drain flautas on paper towels as they come out of the oil

Serve:

Stack the hot flautas onto a serving platter arrange bowls of fresh guacamole and salsa verde nearby and offer lime wedges for squeezing at the table. For an extra fresh burst sprinkle chopped cilantro or crumbled queso fresco on top

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I never skip the salsa verde because tomatillos are my favorite tangy ingredient. My kids love helping roll the tortillas and always request these for birthdays and sleepovers.

Storage tips

Flautas keep their best crunch when eaten fresh but you can crisp up leftovers in a hot oven or air fryer for a few minutes. Store guacamole with a piece of plastic pressed against the surface to minimize browning and keep salsa verde chilled in a sealed jar for up to three days.

Ingredient substitutions

Rotisserie chicken is a lifesaver but any leftover roasted or poached chicken works. For a vegetarian version swap in cooked black beans or seasoned jackfruit. Even vegan cheese shreds can melt nicely inside the tortillas.

Serving suggestions

Serve these flautas alongside black beans Mexican rice or a fresh lettuce and corn salad for a more complete meal. They are amazing dipped in Mexican crema or hot sauce for an extra layer of flavor.

Cultural and historical context

Flautas come from Northern Mexico and have become a Tex Mex favorite for their crispiness and ease. The word means flutes since the rolled tortillas look just like little musical instruments. Traditional guacamole and salsa verde go back centuries in Mexican homes and always add brightness to celebratory feasts.

Frequently Asked Questions

→ How do I keep flautas extra crispy?

Fry flautas in hot oil and ensure they are rolled tightly. Drain on paper towels to prevent sogginess.

→ Can I bake instead of fry the flautas?

Yes. Brush rolled flautas lightly with oil and bake at 200°C (400°F) for 15-20 minutes, flipping halfway.

→ What cheese is best for the filling?

Cheddar, Monterey Jack, or a Mexican blend all melt well and add great flavor to the chicken filling.

→ How spicy is the green salsa?

Adjust heat by using jalapeño or serrano pepper and controlling the amount to your preference in the salsa.

→ Can I prepare the guacamole ahead of time?

Yes, but press plastic wrap to the surface to prevent browning and refrigerate until serving.

→ Are corn or flour tortillas better?

Both work well. Corn tortillas are traditional, but flour tortillas make for a softer, chewier bite.