Recipe by Arlene Spurlock
"Chicken Flautas is a Mexican dish. If desired serve with sour cream, picante sauce and/or Spanish rice."
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skinless, boneless chicken breast halves - cooked and shredded
1 (8 ounce) jar
shredded Monterey Jack cheese
shredded Cheddar cheese
36 (6 inch)
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!!!
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.
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.
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.
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!
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.
This is a simple and fantastic recipe. I grilled the chicken and tortillas instead of frying in oil.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 49
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