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Chicken Flautas
SUBMITTED BY:
Arlene Spurlock
PHOTO BY:
lila7
"Chicken Flautas is a Mexican dish. If desired serve with sour cream, picante sauce and/or Spanish rice."
RECIPE RATING:
Read Reviews
(120)
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SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 skinless, boneless chicken breast halves - cooked and shredded
1 (8 ounce) jar picante sauce
1/4 teaspoon ground cumin
8 ounces shredded Monterey Jack cheese
8 ounces shredded Cheddar cheese
36 (6 inch) corn tortillas
1 tablespoon vegetable oil
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine the shredded chicken, picante sauce and ground cumin. Mix together.
In a small skillet heat vegetable oil over medium high heat. Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all of the tortillas (if possible, have someone help you do this). Place tortillas on paper towel to soak up some of the oil.
Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle some cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. If there is any cheese left over, sprinkle it over the rolled tortillas.
Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown.
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REVIEWS
Reviewed on Jan. 25, 2004 by SUEMAMA
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SUEMAMA
Jan. 25, 2004
This recipe was excellent. I agree with another reviewer, you do need a lot more oil, don't be afraid to use a lot, it really helps in softening the tortillas. I made a very small batch, and cooked it in an 8 x 8 pan, all crammed together, next time I think that I will use a cookie sheet, that has not been greased, since the tortillas have been dipped in oil you really don't need it. Doing this I am hoping that I will get them crispy all around, perhaps I will even turn them and bake them for a couple of extra minutes. Anyway the taste was great, and I will make again!!! I boiled my chicken breasts on the stove until just done and then shredded with forks, seemed to work just fine. Thanks for this great recipe!!!
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16 users found this review helpful
This recipe was excellent. I agree with another reviewer, you do need a lot more oil, don't...
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Reviewed on Jan. 25, 2004 by
schmerna
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schmerna
Jan. 25, 2004
This is a simple and fantastic recipe. I grilled the chicken and tortillas instead of frying in oil.
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13 users found this review helpful
This is a simple and fantastic recipe. I grilled the chicken and tortillas instead of frying...
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Reviewed on Jan. 25, 2004 by IMP70
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IMP70
Jan. 25, 2004
These were easy to assemble. I added some additional seasonings and one finely diced jalapeno to give it some "punch" -- there were no leftovers. I'm not sure I'd make them again though.
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11 users found this review helpful
These were easy to assemble. I added some additional seasonings and one finely diced jalapeno...
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Reviewed on Jul. 13, 2003 by
MIZZY
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MIZZY
Jul. 13, 2003
This is a great recipie for flautas, but I decided to use white cheese instead of cheddar. I will continue to make these tasty flautas!
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11 users found this review helpful
This is a great recipie for flautas, but I decided to use white cheese instead of cheddar. I...
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Reviewed on Jan. 25, 2004 by
DMBAYTK
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DMBAYTK
Jan. 25, 2004
My extremely picky son loves these! I made a bunch and froze them, then pulled them out and straight into the oven and they do very well. I used alot more oil than what the recipe said also.
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10 users found this review helpful
My extremely picky son loves these! I made a bunch and froze them, then pulled them out and...
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Reviewed on Jan. 25, 2004 by MOGIRLTOO
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MOGIRLTOO
Jan. 25, 2004
Awesome recipe. I had this same recipe several years ago but lost it. thanks so much for the recipe. I also use hot picante and it still doesn't make them too hot.
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9 users found this review helpful
Awesome recipe. I had this same recipe several years ago but lost it. thanks so much for...
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Reviewed on Dec. 3, 2003 by JOE BAUER
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JOE BAUER
Dec. 3, 2003
Kind of plain, needs some pizzaz
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9 users found this review helpful
Kind of plain, needs some pizzaz
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Reviewed on Jul. 13, 2003 by HEIPLEJOHN
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HEIPLEJOHN
Jul. 13, 2003
Great, great Recipe with a few modifications- First off, do not use cheddar cheese-it adds a funky taste. I would recommend a nacho cheese blend. Second, you will need a lot more oil than what is suggested for. I ended up using about a tablespoon for every 2 tortillas. When using the corn tortillas, you need them as pliable as possible which requires the oil.
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9 users found this review helpful
Great, great Recipe with a few modifications- First off, do not use cheddar cheese-it adds a...
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Reviewed on Jul. 13, 2003 by TRA220
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TRA220
Jul. 13, 2003
This recipe is always a HUGE hit at my house. To cook the chicken breasts I put a tablespoon of salsa or picante sauce on each breast and broil them for 8 minutes on each side. They come out so moist and tasty. I also use Goya's Con Azafran seasoning in place of the ground cumin.
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9 users found this review helpful
This recipe is always a HUGE hit at my house. To cook the chicken breasts I put a tablespoon...
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Reviewed on Jan. 25, 2004 by
Flaquita
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Flaquita
Jan. 25, 2004
These are wonderful and taste much better than the store bought ones, although it did take quite some prep time. I added in chopped green onions, garlic/onion powder, blk pepper and diced jalepenos (for a kick), left out the white cheese since I didn't have any on hand. Served these with hot sauce, they were gone in minutes!
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8 users found this review helpful
These are wonderful and taste much better than the store bought ones, although it did take...
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