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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Kay

Cooking Level: Intermediate

Home Town: College Station, Texas, USA

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Reviewed: Nov. 10, 2009

Very good....

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megara26

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Reviewed: Nov. 9, 2009

I combined this recipe with the slow cooker carnitas recipe on this website. first i roasted a pork shoulder in a slow cooker for about 8 hour, following the seasoning suggested in the slow cooker carnitas recipe. after about 8 hours as i pulled it out it was falling apart and smelled delicious. i easily pulled it apart and put it on a baking sheet and cooked it at 400 for 10 minutes. after i pulled it out i followed this recipe, and they came out amazing! I only had cheddar cheese and it worked just fine. I served these with a side of sour cream and every was very happy! however i made so many, i had to freeze half of them! but it will be a quick easy meal another night!

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Hollee.Palot

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Reviewed: Nov. 9, 2009

We had some contractors working at our house and I fed them and my family. They loved it! My husband was up at 6 the next morning eating the leftovers.

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LareinaK

Cooking Level: Beginning

Home Town: Saegertown, Pennsylvania, USA

Living In: Friendsville, Maryland, USA

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Reviewed: Nov. 7, 2009

These are made very much like enchiladas but the lack of sauce on top made them bake to a delicious crunchiness. I'll make these again but with a bit more cumin.

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grommetik

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Reviewed: Nov. 7, 2009

These are delicious!

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murelzgirl

Cooking Level: Intermediate

Home Town: Metropolis, Illinois, USA

Living In: Durham, North Carolina, USA

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Reviewed: Nov. 7, 2009

For those who are health conscious (and who shouldn't be) instead of dipping in oil place tortillas on damp paper tpwel, place in micro on high for 10 sec's. For a softer tortilla top, LIGHTLY brush with canola (a healthier oil) and proceed as directed in recipe

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MISS SNOOP

Cooking Level: Expert

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Reviewed: Nov. 7, 2009

Easy and Perfect just the way it is. It will be as bland or spicy as the picante sauce you use and the freshness of your cumin. I grind it as needed. If you want to drop the cheddar and go with white cheese, consider one of the Mexican melting cheeses or cheese sauces. Very simple. If you warm the tortillas and/or use extra thin ones, they are more pliable and the amount of oil listed is plenty.

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Mama Bear

Cooking Level: Expert

Home Town: Allegan, Michigan, USA

Living In: Yellville, Arkansas, USA

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Reviewed: Nov. 6, 2009

Excellent recipe. Even my picky daughter ate them. we stuffed with more than a tablespoon of chickes so we only yielded about 18, but I thinkg they were better more filled - less like a taquito. Brought left overs for today!

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scmurphy

Cooking Level: Intermediate

Home Town: Ladera Ranch, California, USA

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Reviewed: Nov. 6, 2009

Very good - my teens ate it up! I used more oil & used flour tortillas since i didn't have corn. EXCELLENT!

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frillypinkmama

Cooking Level: Expert

Living In: Chandler, Oklahoma, USA

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