Bring the TexMex taste home by making homemade chicken flautas for dinner. They are delicious with avocado-buttermilk sauce to dip.
This recipe for chicken flautas is a crowd-pleaser that brings together crispy, golden brown flautas filled with seasoned shredded chicken breasts and served with a creamy, tangy avocado sauce. Inspired by authentic Mexican recipes, these flautas are perfect for feeding the whole family or impressing guests at your next gathering.
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.
​Tips for Creating the Best Chicken Flautas
- Before starting, gather your ingredients and prep your workspace. Using an assembly line technique can speed things up — have your shredded chicken mixture, tortillas, and cheese ready.
- Use paper towels to blot excess moisture from tortillas before rolling to avoid sogginess
- Make sure the oil heats to the right temperature before frying — this helps the flautas get golden brown and crispy without absorbing too much oil
- Use medium heat to warm tortillas for easier rolling
- For best flavor, freshly shred cooked meat from chicken breasts or use rotisserie chicken
- Keep a baking sheet lined with paper towels nearby to drain cooked flautas
Serving Suggestions
- Garnish with queso fresco or pepper jack cheese
- Add a side of black beans and a cup salsa or pico de gallo
- Serve with fresh lime wedges and your favorite hot sauce
- Enjoy alongside a refreshing handcrafted cocktail
FAQs
Can I use flour tortillas instead of corn?
Yes! Both work well, though corn tortillas are traditional.
What if I don’t have buttermilk?
Substitute with Greek yogurt or sour cream mixed with a little water.
Can I make these ahead?
Yes, prep the chicken mixture and roll flautas ahead of time. Fry just before serving for maximum crispiness.
Chicken Flautas Step by Step
Ingredients
- 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)
Avocado-Buttermilk Sauce
- 1/3 cup vegetable oil
- 1 avocado (chopped)
- 1 cup sour cream
- 1/2 cup buttermilk
- 1 tbsp lime juice
Preparation
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.
Chicken Flautas Leftovers
Storage: If you have leftover chicken flautas, let them cool completely before storing. Use paper towels to blot any excess oil, then place the flautas in an airtight container. Line the container with another layer of paper towels to help preserve their crispy texture. Store in the refrigerator for up to 3–4 days. Keep any leftover avocado sauce, pico de gallo, or dipping sauce in separate small bowls with tight-fitting lids to maintain freshness.
Reheating: To reheat, avoid the microwave if possible — it can make the tortillas soggy. Instead, place the flautas on a baking sheet and heat in a preheated oven at 375°F (190°C) for about 10–15 minutes until they’re hot and golden brown again. You can also use an air fryer set to medium-high heat for 5–7 minutes, which restores crispiness better than other methods. Reheat the avocado cream sauce gently by stirring in a small bowl at room temperature or microwaving in short intervals if needed.
Freezing: Flautas freeze surprisingly well and make for a quick and satisfying meal later on. After frying, let them cool completely, then arrange them in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container. To reheat, place frozen flautas directly into a preheated oven or air fryer — no need to thaw. Bake at 375°F until hot and crispy, usually around 20 minutes. For best results, prepare fresh avocado crema or dipping sauce the day you serve them, as sauces made with ripe avocado don’t freeze well.
Recipe
Originally Published On: December 14, 2020
Last Updated On: May 30, 2025
Chicken Flautas with Buttermilk-Avocado Sauce
Ingredients
- 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
Recommended Equipment
Instructions
- 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.
Tex-Mex Recipes
- Chili Nacho Dip
- Bean and Cheese Tostadas
- Taco Pizza
- 5 Layer Bean Dip
- Frito Pies or Walking Tacos
- Taco Tostadas
- Chicken Enchiladas
- Cheesy Taco Pasta
- Pico de Gallo Recipe
- Tex-Mex Queso Recipe without Velveeta
- Pork Carnitas
- Southwestern Salad with an Avocado Dressing
- Taco-Stuffed Bell Peppers
- Homemade Queso with Real Cheese
- Chicken Enchilada Skillet
- Two Minute Salsa
- Sheet Pan Nachos
- Chicken Flautas with Buttermilk-Avocado Sauce
- Taco-Stuffed Poblano Peppers
- How to Create an Allergy-Friendly Taco Bar
- Chicken Enchilada Suizas Skillet Dinner
- Chipotle Chicken Tacos
- Halloween Quesadillas
- Tortilla-Crusted Chicken
- Taco Dip
- Chicken Tortilla Soup (Gluten Free and Dairy Free)
- Beefy Nacho Cheese Dip in the Slow Cooker
Tortilla Shells
- Homemade Tortilla Shells
- Veggie Tortilla Pinwheels Roll Ups Recipe
- Jack-O-Lantern Quesadillas
- Chicken Flautas with Buttermilk-Avocado Sauce
- Hawaiian Chicken Wraps: An Easy Summer Meal
- Chicken Enchiladas
- Chipotle Chicken Tacos
- Spinach and Artichoke Quesadillas
- Slow Cooker Steak Fajitas with Homemade Fajita Seasoning
- Buffalo Chicken Taquitos
- Crispy Chicken Wraps
- Chicken Enchilada Skillet
- Chicken Fajitas from Scratch
- Avocado Fish Tacos
- Chicken and Cheese Quesadillas
- Seafood Enchiladas
- Bean and Cheese Tostadas
- How to Create an Allergy-Friendly Taco Bar
- Shrimp Tacos with Homemade Coleslaw Recipe
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!