The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 7, 2009
These are delicious!
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Cooking Level: Intermediate

Home Town: Metropolis, Illinois, USA
Living In: Durham, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
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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Cooking Level: Expert

Home Town: Allegan, Michigan, USA
Living In: Yellville, Arkansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
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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Cooking Level: Intermediate

Home Town: Ladera Ranch, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
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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Cooking Level: Expert

Living In: Chandler, Oklahoma, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 5, 2009
although a good 'basic' recipe, there sure is a lot of room for herbs and spices
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 5, 2009
Here is a tip for softening your tortillas without frying in oil. I heat up my griddle and I lay a tortilla on it for a few seconds until it is warm and pliable. I then remove it and fill with filling.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 5, 2009
This recipe is definitely a good base to start for flautas and a great way to use up left over chicken. I did make some alterations to it though due to not having picante sauce or cumin at the time. I happened to have fresh homamde salsa on hand and used chipotle taco seasoning. Since I was using left over chicken, it was thigh meat instead of breast meat. They were wonderful!!! The meat was very tender and had a great taste. I will be making these again!
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Cooking Level: Expert

Living In: Montgomery, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 5, 2009
This recipe is great as is and everyone should try it. The other night I wanted chicken flautas, but didn't have any salsa or oil. Instead of going to the store I did what any cook would, improvised. I mixed my shredded chicken with spicy taco seasoning and finely chopped sautéed onions. I heated my tortillas in the microwave wrapped in a damp paper towel and then sprayed them with cooking spray before baking. I use Monetary Jack cheese. They were awesome!
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Cooking Level: Intermediate

Home Town: Allen, Texas, USA
Living In: Richardson, Texas, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 5, 2009
It may be a regional difference, but I live in South Texas where Tex-Mex originated, and I have eaten flautas here and in Mexico. No cheese is used. And in addition to the sour cream, guacamole is served. It is nice to dip the flauta in sour cream, then in guacamole each time one takes a bit. At least you didn't call for flour tortillas as do so many who post Mexican food recipes at the site. Flour tortillas are anathema to "cocina autentica."
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Cooking Level: Intermediate

Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 4, 2009
I've used this recipe as a basis for other types of flautas before, but tonight was the first time I tried the recipe as written. The verdict? Tasty, but needs a lot more spices, for our personal taste. Next time I'll add diced jalapenos and sliced green onions to the chicken mixture. Thanks for the recipe, I've made taco meat flautas, buffalo chicken flautas, all kinds of flautas now :) P.S. For those watching their fat intake, you can spritz the tortillas with cooking spray & warm them in the oven. If you do this, you need to spray them again after you roll them & before baking (to get that crispy golden brown outside) otherwise they dry right out!
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Cooking Level: Expert

Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 20, 2009
This was ok.. i added some of my own seasonings and it was still kind of bland.. not sure why such good ratings.. guess its not for me..
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 15, 2009
Yummy! I did use more oil to fry the tortillas and pepper jack cheese instead of cheddar. I used a black bean and corn salsa to add more taste and texture to the flautas. Serve it with the tortilla soup from allrecipes for a great dinner!
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lkf

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 14, 2009
Love this recipe! I like to saute green bell peppers, onions, and even mushrooms when I'm in the mood to the mixture. Really spices it up! I add a little more picante sauce to the mixture. I also make mine a little fuller and smother with homemade queso before serving ( fork necessary ). Rice or mexican potatoes go well with this entree. These are a hit at the dinner table!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 2, 2009
Crunchy and cute :) Too bland for my taste. Better with spices. Very good for lunch the next day - they stay crunchy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 16, 2009
Enjoyed them. You will need more oil though. I added some ground pepper and chili powder to mixture for a bit of spice and they turned out great :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
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Reviewed: Sep. 16, 2009
I was looking for something different when I came across this recipe. Such simple ingredients, I thought I'd give it a try. Wow!! These were wonderful! My husband took a couple for lunch the next day and said it's the best lunch he's ever had a work! Thanks for such a great recipe!
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Cooking Level: Intermediate

Living In: Bemidji, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 11, 2009
Made these for the Labor Day picnic. They were all eaten up quickly and my kids loved them!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 8, 2009
This is the only recipe that I have ever made were all three of my kids eat them up until they can't eat anymore. Then they eat any left overs the next day. These NEVER go to waste. The first time I made them I fried them in olive oil. Now, to make the assembly quicker, I warm the tortillas in the microwave for 30 seconds. They are great! Wish I could give it more stars!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 7, 2009
Fantastic. They were still good warmed up in the oven the next day.
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Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA
Living In: Hickman, Nebraska, USA

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