Indian and Mexican food are probably my two favorite types of cuisine. So, I figured, why not combine them?! Crispy tortillas meet up with creamy butter chicken in this delectable fusion. I’d like to introduce you to: Butter Chicken Flautas.
For starters, if you’re unsure what a flauta is, it’s kind of like a big, baked taquito. You fill up a tortilla with filling, brush oil over the top of the tortilla and bake it so it becomes crispy. Or, if you’re lazy like me, you can just spray the tops of them with cooking spray, haha!
Butter Chicken Filling
You’re going to start off by making the butter chicken filling for your flautas, but I like to add peppers and onions to mine just to add some veggies and crunch. Except instead of just throwing it in the pan, you’re also going to season the chicken with taco seasoning just to kick the flavor up a notch.
I tend to season the chicken first by itself, and then season everything again once you add the peppers and onions to the pan. Once the chicken is browned and the peppers have just slightly begun to soften, you’re going to add the butter chicken sauce and coat everything. You are welcome to make the sauce from scratch, but I use the pouches of Passage to India butter chicken simmer sauce. You can buy them in bulk here.
Once you mix everything together, you’re going to let it simmer for about 5 minutes. Then you’ll be ready to fill and roll up your flautas.
Crispy Goodness: The Flautas
You’re going to scoop a decent amount of filling into each tortilla. Then, you’ll roll it so that the seam is face down on the cookie sheet. After you assemble the flautas, you can either brush oil evenly over the tops, or taking the easy road like me, spray them with cooking spray. I was in a rush to finish making lunch with a hungry toddler; sometimes sacrifices are made.
You’re then going to pop them into the oven and end up with these beautiful, crispy delights. But, while they’re baking, I highly recommend making some quick pico de gallo to go on top. Or buy it from the store, whatever floats your boat.
I decided to make mine from scratch and it was delish! I find the stuff at the store either a) isn’t fresh or b) isn’t flavorful. So, I much prefer taking the 5 minutes to chop and combine everything myself. Plus, there’s the added bonus of spending way less money.
Now that everything is ready to go, you can top your flautas with whatever you like! Great ideas for toppings are:
- The pico de gallo you made or bought
- Sour cream
- Jalapeños
- Cheese
- Green Onion
On the side, we had Uncle Ben’s Ready Rice in Cilantro Lime flavor which paired with this perfectly. And there you have it! Delicious and crispy butter chicken flautas.
Crispy Butter Chicken Flautas
Ingredients
Butter Chicken Flautas
- 3 tbsp olive oil, divided Only 1 tbsp needed if you spray tortillas with cooking spray instead of brushing them with oil
- 2 medium-large boneless skinless chicken breasts, cubed
- salt and pepper, to taste
- 2 tbsp taco seasoning
- 1/2 white onion, thinly sliced julienne style
- 1 red bell pepper, thinly sliced julienne style
- 1 green bell pepper, thinly sliced julienne style
- 4 cloves garlic, minced
- 14 oz butter chicken sauce (2 pouches of Passage to India sauce, or 1 jar Pataks)
- 8 flour soft-taco sized tortillas
Pico de Gallo
- 1/4 cup onion, finely chopped
- 1 roma tomato, diced
- 2 tbsp cilantro, finely chopped
- 2 cloves garlic, minced
- 1/2-1 tbsp lime juice (depending on preference)
- 1 jalapeño, seeds removed and minced (optional)
- salt and pepper, to taste
Toppings (optional)
- pico de gallo
- sour cream
- jalapeño slices
- cheese
- green onions, sliced
Instructions
- Preheat oven to 425°F. Grease a non-stick cookie sheet using cooking spray. Heat 1 tbsp of oil over medium-high heat in a large skillet with high sides.
- Season raw, uncooked diced chicken with salt, pepper and 1 tbsp of taco seasoning.
- When oil is hot, brown the chicken on all sides for 5-7 minutes. When chicken is fully browned, add in onion, peppers, and garlic. Cook until onions and peppers are just softened, approximately 4-5 minutes. Season with salt and pepper and remaining taco seasoning, stirring to coat all ingredients.
- Add in the butter chicken sauce and stir until all ingredients are fully coated in sauce. Simmer for 5 minutes.
- While the sauce is simmering, prep your tortillas by brushing one side with oil (this step is optional if you are deciding to use cooking spray.)
- After the chicken and sauce mixture has finished simmering, fill each tortilla with a heaping spoonful of the filling. Roll the flautas up ensuring that they are placed seam side down on the greased cookie sheet.
- When all 8 flautas are rolled up, spray with cooking spray. (This step is optional if you already brushed the outsides of the tortillas with oil.)
- Place flautas in the oven and bake until browned and crispy, approximately 8-12 minutes. Check on them frequently to ensure they aren't burnt.
- While the flautas are baking, make the pico de gallo by simply combining all pico de gallo ingredients in a small bowl. (Optional)
- When flautas finish baking, top with any toppings of your choice and serve immediately.
I hope you enjoy this recipe! If you want more, you can view my other recipes here. Please be sure to leave any feedback you may have down below and subscribe for more mouthwatering recipes.
My family really enjoyed this recipe! It was easy and delicious 😋 I wouldn’t change anything
Oh good, I’m glad you enjoyed them! Thanks for the feedback 🙂