Chicken Flautas with Buttermilk-Avocado Sauce

Bring the TexMex taste home by making homemade chicken flautas for dinner. They are delicious with avocado-buttermilk sauce to dip.

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.

Leftovers

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.

Recipe

Chicken Flautas with Buttermilk-Avocado Sauce

Bring the TexMex taste home by making homemade chicken flautas for dinner. They are delicious with avocado-buttermilk sauce to dip.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Course:

Main Dish

Cuisine:

American

|

Mexican

Keyword:

chicken

|

flautas

|

texmex

Dietary Needs:

Nut-Free

Meat:

Chicken/Turkey

Servings: 12 flautas

5 from 4 votes

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

Recommended Equipment

• Skillet
• Meat Shredder
• Pastry Brush
• Blender

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

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Nutrition Facts

Chicken Flautas with Buttermilk-Avocado Sauce

Amount Per Serving (1 flauta)

Calories 286 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 9g45%

Cholesterol 49mg16%

Sodium 478mg20%

Potassium 322mg9%

Carbohydrates 19g6%

Fiber 2g8%

Sugar 3g3%

Protein 12g24%

Vitamin A 247IU5%

Vitamin C 3mg4%

Calcium 73mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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.

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