Reviewed: Nov. 20, 2009

Very good. I will be making this again. I will try a different cheese next time and spicier salsa. I made my own salsa for this with finely diced onion and jalapeno and canned diced tomatoes, salt and cilantro. I served it with rice and beans so all the mild flavors could definitely take more of the spicy peppers. I might try using pepper jack cheese as well as more jalapenos in the sauce. Thanks Arlene. Very good recipe.

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arugulagirl

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Reviewed: Nov. 18, 2009

So yummy! I had never had these before but I'm a huge fan of anything with cheese and tortillas! I used shredded rotisserie chicken, used my own salsa instead of picante sauce (so easy to make and SO worth it) and didn't have any monterey jack so I just stuck with the cheddar. It took me a minute to get a routine to put them together but once I got going, they went together pretty painlessly. Oh, and I used about 1/2 cup oil in the pan to dip the tortillas in completely. Definitely making these again soon.

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Kristin

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2009

very good! Loved it the second time around. I did make my own dipping sauce which just add to its greatness. Sauce was simply half a jar of jalapeno jelly and 3-4 tbs. honey warmed up in a sauce pan. What a kepper!

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lets eat!

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Reviewed: Nov. 18, 2009

These turned out to be amazing! I put jalepenos in the chicken mixture and used more picante than called for. I also bought some Queso Fresco (the kind that is often used in quesadillas) and used that instead of Cheddar and Monterey Jack cheese. My husband only orders flautas at Mexican restaurants and I think he preferred these! Served with beans, guacamole, and sour cream.

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GLORIA

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Reviewed: Nov. 17, 2009

My husband and daughter loved these! My daughter has had a stomach tube for the past 4yr. She just recently started eating by mouth. It was so exciting to see her gobble these up! Thank you!!!

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Michelle

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Reviewed: Nov. 16, 2009

This recipe was very good and easy to make. I added diced jalepenos as recommeded by others. I used a package of shredded 4 cheese mexican cheese. I also had to use 1 tablespoon of oil for every two tortillas.

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william

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Reviewed: Nov. 15, 2009

Absolutely delish and the family LOVED! I only used three chicken breasts and I boiled and shredded them. I also used white corn tortillas and probably had to use a tablespoon of vegetable oil every fifth tortilla that I softened. My daughter who does not care for chicken ate three of them! Thank you for sharing!

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Christine720

Cooking Level: Intermediate

Living In: Flower Mound, Texas, USA

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Reviewed: Nov. 15, 2009

The flavor was great! I used salsa instead of picante sauce and also added sliced black olives. Do not follow the advice to just put tortillas in the microwave. They need some kind of liquid to soften - mine cracked open in the oven. Delicious flavor though!

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deborahgersch

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Reviewed: Nov. 15, 2009

These were really good! I cooked my chicken in the crock pot with a jar of HOT salsa, low for 5 hours, shred then 1 hour more. I took the tip of putting my corn tortillas in a damp paper towel in the microwave for 30 seconds. I did 3 tortillas at a time. I put a lot more than 1 Tbs per chicken per tortilla simply to cut on the servings of tortillas per person...less calories :) I used fat free cheddar and we dipped them in fat free sour cream. I used a baking sheet sprayed with Pam and I also used Pam on the flautas...no oil. They were crispy, spicy and tasty. Will definitely make again, thanks!

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lvmy2kids

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2009

Very tasty. I followed the advice of another cook and roasted the chicken with some picante sauce, 8 minutes per side. I then shredded it and tossed it with picante, cumin, and onion. I used pre-shredded taco cheese. Delicious.

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JJO

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Reviewed: Nov. 14, 2009

These flautas are amazing! My husband is Mexican and these got his seal of approval. We're making them again this weekend for comany!

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ekb9

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Reviewed: Nov. 14, 2009

I made this the other night and it was really good. my whole family liked it. I had made pork carnitas and made these with the left overs. I did mine a little different..I heated my corn tortillas in a non stick pan with no oil until hot and soft. I just put the carnita meat and some cheesed and rolled. Once rolled I brushed olive oil on each one and placed on cookies sheet sprayed with Pam and baked. They were really good and crunchy...NOT greasy or bad for you. I will for sure make this again

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love2cook32

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Mckinney, Texas, USA

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Reviewed: Nov. 14, 2009

Thank you for sharing this recipe. This dish was Delicious!

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Peggy

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Reviewed: Nov. 13, 2009

I don't give five stars often; however, this recipe is AMAZING!!!!! Do not change a thing! My husband said ... Honey you must be part mexican cuz this is the best I have ever had!!!!!! I also gave some to my co workers and they said the same thing! Don't tweak it.. substitute it or mess with it! It's PERFECT AS IS... TY FOR A GREAT RECIPE!!!!!!

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Carman

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Elgin, Illinois, USA

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Reviewed: Nov. 12, 2009

In place of picante sauce, I used chipotle salsa and served with jalapeno jelly and it was AWESOME!

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AlishaD

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Reviewed: Nov. 12, 2009

I thought they were a little dry. But I served them with Amy's Cilantro cream Sauce. My family raved about both! I wil lmake again!

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ktb3

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Reviewed: Nov. 12, 2009

This was easy and really tasty. I added a small can of green chilies and a bit of garlic powder to mine and it was yummy! Would make a great dish to take to a holiday party!

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kdsalinas

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Reviewed: Nov. 12, 2009

Very good. I eyeballed everything and just added picante sauce, mexican blend of cheese to chicken pieces. Put in whole wheat wraps and brushed with olive oil. Put in oven at 425 and we wolfed them down.

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jeaniehursey

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Reviewed: Nov. 11, 2009

My family loved it and it was very easy to make!!

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Julie Bender

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Reviewed: Nov. 11, 2009

Rather better then I was expecting, was only able to do half a batch. They didn't ever crisp in the oven so ended up with more like enchaladas then flautas but was still very good. My son had 5 and thats saying something seeing as he is 3 years old and very picky. Was kinda hard to do the totillas in oil I see why its stated should have help with it. If you make the full recipe make sure you have prob about double the cheese or else you won't have enough.

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