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5 from 1 vote

Crispy Butter Chicken Flautas

Prep Time20 mins
Cook Time30 mins
Servings: 8 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.