Chicken Flautas Recipe - Allrecipes.com
Chicken Flautas Recipe

Chicken Flautas

Recipe by  

"Chicken Flautas is a Mexican dish. If desired serve with sour cream, picante sauce and/or Spanish rice."

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Ingredients Edit and Save

Original recipe makes 36 servings Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl combine the shredded chicken, picante sauce and ground cumin. Mix together.
  3. 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.
  4. 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.
  5. 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 More Reviews

Most Helpful Positive Review
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!!!

 
Most Helpful Critical Review
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.

 
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.

 
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.

 
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!

 
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.

 
Jan 25, 2004

This is a simple and fantastic recipe. I grilled the chicken and tortillas instead of frying in oil.

 
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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Nutrition

  • Calories
  • 127 kcal
  • 6%
  • Carbohydrates
  • 12.1 g
  • 4%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 7.7 g
  • 15%
  • Sodium
  • 135 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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