Bring the TexMex taste home by making homemade chicken flautas for dinner. They are delicious with avocado-buttermilk sauce to dip.Jump to Recipe
While I am not usually a fan of fried foods (unless it’s fried mozzarella), I do enjoy flautas. There’s something about the crispy shell with the soft filling that works so well together. When we order from our favorite Tex-Mex restaurants, the chicken flautas have been my go-to order.
But, as usual, I like to make them at home when I can. Especially since the restaurant has closed the playground due to COVID so we haven’t been since the boys love playing there. It makes it nice to let the adults enjoy the meal while the kids run amok on the playground.
Anyways, they also have an avocado sauce that you can choose to go with the flautas. Most of the time, I get their queso because I love cheese. But, when I want to lean towards the healthier side, the avocado is a great option.
You can use any meat in these, but since we eat chicken the most, I went with chicken flautas. Years ago, I would boil the chicken if it needed to be shredded. Justin doesn’t like the texture that gives, so we started pan-frying chicken before shredding it.
Also, if you want an easy way to shred the chicken, you can use your stand mixer. Place the chicken in the bowl, even when it’s still hot. Attach the paddle attachment and set it to stir. It only takes a moment, and watch it closely. It will go from shredded to pulp very quickly. Or you can use these handy meat shredders. Or, of course, two forks will work as well to pull the meat.
Step by Step
Add 1 tbsp of olive oil to a medium skillet over medium-high heat and pan-fry the chicken until it’s cooked through, flipping at least once. Shred the chicken then return it to the pan.
Stir in 1 tbsp olive oil, onion, and garlic and cook, stirring occasionally, for 5 minutes.
Add the chili powder and 1/2 tsp of salt. Stir then remove from the heat. Stir in the cilantro.
Divide the chicken mixture evenly among the tortilla shells, about 1/4 cup per shell.
Brush one edge with beaten egg and roll the tortilla towards that side (the egg will keep it sealed).
Continue with all of the tortillas and chicken mixture.
Heat the vegetable oil in a large skillet over medium heat. Fry the flautas for about 3-4 minutes, rotating to each side.
In a blender, combine the avocado, sour cream, buttermilk, lime juice, and remaining 1/2 tsp salt until smooth. I used the Magic Bullet for this since it was a small enough amount. But a regular blender would work just the same.
Serve the warm flautas with the avocado sauce.
Any leftover chicken flautas can be kept in the refrigerator. To reheat, either microwave for about 45 seconds or place in the oven or a toaster oven at 350F for about 5 minutes. It doesn’t take long to reheat since they are rolled so thin.
Originally Published On: December 14, 2020
Chicken Flautas with Buttermilk-Avocado Sauce
- 2 tbsp olive oil
- 1 lb chicken breast
- 1/2 cup white onion (chopped)
- 2 cloves garlic (minced)
- 1/2 tsp chili powder
- 1 tsp salt
- 1/4 cup cilantro (chopped)
- 12 flour tortilla shells
- 1 egg (lightly beaten)
- 1/3 cup vegetable oil
- 1 avocado (chopped)
- 1 cup sour cream
- 1/2 cup buttermilk
- 1 tbsp lime juice
- Add 1 tbsp of olive oil to a medium skillet over medium-high heat and pan-fry the chicken until it’s cooked through, flipping at least once
- Shred the chicken then return it to the pan
- Stir in 1 tbsp olive oil, onion, and garlic and cook, stirring occasionally, for 5 minutes
- Add the chili powder and 1/2 tsp of salt
- Stir then remove from the heat
- Stir in the cilantro
- Divide the chicken mixture evenly among the tortilla shells, about 1/4 cup per shell
- Brush one edge with beaten egg and roll the tortilla towards that side (the egg will keep it sealed)
- Heat the vegetable oil in a large skillet over medium heat
- Fry the flautas for about 3-4 minutes, rotating to each side
- In a blender, combine the avocado, sour cream, buttermilk, lime juice, and remaining 1/2 tsp salt until smooth
- Serve the warm flautas with the avocado sauce
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
22 thoughts on “Chicken Flautas with Buttermilk-Avocado Sauce”
I love Flautas so much! I told my husband we should try to make them sometime but he was not on board! Maybe ill try your recipe on my own!
Oh you should, they are so good! Who knows, once you make them he may change his mind 😉
Wow! This is an interesting recipe. It looks perfect for the holiday season. I also admire the way you presented the dish… Great food photography!
Thank you! The food photography is something we’ve really been working on over the last year or so.
Yumm these look so good!!! i love anything with chicken so tasty!
We are the same at our house. We eat a lot of chicken!
I really like this recipe that embodies my favorite flavors. Then the chicken in its simplicity is one of my favorite meats, it lends itself to many creative recipe ideas!
I’m glad you enjoyed it!
I haven’t tried these before they sound tasty. Love the sound of the avocado sauce, that must be lovely and creamy.
The avocado definitely keeps the sauce nice and creamy 🙂
It’s been so long since I’ve had flautas! I can’t wait to make these.
I hope you enjoy them!
Oh my gosh, yum! Like you, flautas are one of the only Mexican fried foods that I like and these sound even better than the ones I get at our little Tex-Mex restaurant!
It’s always better when you can make them at home 🙂
So simple yet so delicious! This is a perfect weeknight family meal. I could go for some of these for lunch right about now. That avo sauce is delicious too!
It’s perfect for a busy weeknight since they aren’t too hard and don’t take a long time to make.
Chicken flautas are so freaking good. I definitely want to try this recipe out for dinner soon. Thanks for this!
I agree, they are so yummy! I like making them myself to control just what’s in them.
We really enjoy fried foods and flautas but we do not eat chicken. I’ll have to look out for a vegetarian version.
You could try it with beans. I haven’t personally made them that way, but it should work.
These look so good! I love the idea of crispy, rolled tacos.
That’s basically what these are!