Reviewed: Apr. 15, 2009

The tortillas dried up on me a little..... otherwise it was really good :)

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Ivy

Cooking Level: Expert

Home Town: Baldwin Park, California, USA

Living In: Buffalo, New York, USA

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Reviewed: Apr. 10, 2009

Really fantastic!! My husband, and our neighbors all loved them. Make sure to cook them until they are really crispy.

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BethyBarnette

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Reviewed: Apr. 5, 2009

Pretty tasty. I lessened the number of tortillas by adding more of the chicken mixture to each. That way I didn't feel like I was eating ten tortillas. Next time I may throw some enchilada sauce on top. Yum-O.

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Brea

Cooking Level: Intermediate

Home Town: Marysville, Michigan, USA

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Reviewed: Mar. 15, 2009

We make these all the time and everyone enjoys them!

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Texas Tiff

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Reviewed: Mar. 11, 2009

These were very good and easy to make. I boiled the chicken and shredded it the night before which made prep. the next day even quicker. I followed the recipe as stated. It was very good, just maybe could use a little more cheese, which I will add next time.

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ella1mom

Cooking Level: Intermediate

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Reviewed: Mar. 11, 2009

I used canned chicken and taco seasoning instead of spices. Goes great with brown rice and huevos rancheros! This is a great method for getting the tortillas perfectly crispy. Love it!

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WinstonSalem

Cooking Level: Intermediate

Home Town: Salem, Virginia, USA

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Reviewed: Feb. 26, 2009

Excellent! The whole family loved these. We also used some ground chuck and made beef flautas, using the same seasoning. They were time consuming to make, but well worth the time and effort. We served them with salsa verde and sour cream.

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Shannon J.

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Greenbrier, Tennessee, USA

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Reviewed: Feb. 24, 2009

I had flautas at a Mexican restaurant and wanted to recreate them at home for my family. I must admit I only used this recipe as guide. I rubbed my chicken breasts in chili powder, cumin, garlic powder, onion powder, salt & pepper, broiled them, then shredded them. I didn't have picante sauce, so I made some salsa verde. Also, at the restaurant they were served with a jalapeno jelly and I tried to recreate that too. It came out wonderful, and my family loved it. Thanks

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zZaMaMa

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Reviewed: Feb. 20, 2009

I altered this quite a bit. I cut the chicken breast into smaller pieces and then fried them in a little oil with cumin and lemon-pepper seasoning. I fried the tortillas like this recipe suggested. I added homemade salsa and mexican blend cheese. Yummy with sour cream and more salsa. Easy to make too!

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Marette

Cooking Level: Expert

Living In: Berea, Kentucky, USA

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Reviewed: Feb. 10, 2009

These are so yummy! Used rotisserie chicken, garlic salsa instead of picante, shredded mexican cheese blend, but made them just as the recipe says, and so good! Would five stars if I didn't change things slightly. Quick too! Serve with homemade guacamole and I've always got a hit in my house :)

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USMCwifey

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Feb. 1, 2009

This recipe was a hit! I used monterey jack cheese and manchego mexican cheese. Cheddar just didnt sound good. I also only used the chicken, mild salsa and some chili lime seasoniong for the mix. They were gone in minutes. Thanks for the post! It was a great start!

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ABCmtz

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Reviewed: Jan. 29, 2009

basic purist recipe, the one i'd recommend. cumin is absolutely key for flavor. i do without cheese, and rather top with shredded cabbage, tomato, guacamole, and a mexican liquidy cheese whose name i forget...sourcream is a fine substitute.

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goldie

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Reviewed: Jan. 27, 2009

I used flour tortillas and added black beans to the flautas. They were delicious! Baked for 25 minutes...might take longer if they are flour vs. corn? I didn't fry them either, I just sprayed them with pam and put them in the oven. Fantastic :)

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num.num.num...food

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2009

You DON'T need a lot of oil. I lightly sprayed each tortilla (both sides) with some oil spray (I used grapeseed oil since it is healthier), and cooked it over medium high heat in a small skillet. It worked great because each tortilla cooked perfectly in the amount of time it takes to assemble a fluata and spray a new tortilla, so it was like an assembly line. Tasted great too. Next time I might add a little more salsa, but that is probably because I had larger chicken breasts. I think I made mine bigger because I only made about 29 instead of 36. Also, I think the brand of tortilla you buy might make a difference. The brand that I have found (in my area) that is thinnest and does the best is Pepitos.

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