Reviewed: Dec. 14, 2008

Very good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cajuncat743

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

Living In: Tulsa, Oklahoma, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 12, 2008

This is a great recipe. I use Pam and spray both sides of the tortillas (about 8 at a time) and put them in the microwave for about a minute, then flip the stack and 30 or 45 more seconds. Works great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

dee

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 5, 2008

Excellent recipe! I cooked the chicken in sazon seasoning to give it a little more flavor (other than that i followed the directions to the T) and it tasted sooo good. A+!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sara

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 4, 2008

I think, as written, this would have been pretty bland, so I spiced it up a bit. First, I boiled the chicken breasts in water seasoned with Adobo, garlic, and Chipotle powders. I added a finely-diced jalapeno to the chicken mixture, and I used a combination of queso fresco and a Mexican four cheese blend. I found the tortillas difficult to roll up - they tended to crack really easily. This turned out ok, but it was rather a lot of work.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 3, 2008

Awesome! They turned out great and my family loved them!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

VRHYLTON

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 29, 2008

So good! I'm a terrible cook, but these were so easy and good! My husband loved them!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jamiebeth

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2008

I reduced the number of servings to 8 and added 2 oz. of sour cream to increase the moisture content. I also used about 6 oz. of salsa. I topped them with three stripes of taco sauce and another 1/2 c. of each cheese before baking. They were really yummy!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ekp333

Cooking Level: Expert

Home Town: Sterling Heights, Michigan, USA

Living In: Eastpointe, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 17, 2008

this recipe is great. I have cooked it several times. after I boil the chicken and shred it I mix togather in a bowl some sour cream, cheese, hot sauce, and spices. I add the chicken and mix it all togather and then roll into the corn tortialls. you need a lot more oil then the recipe calls for as others have noted.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Danielley

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 17, 2008

Slightly disappointed, as I expected more from such a highly rated recipe. Filling slightly dry and added chipolte chilies in adobe sauce to spice up and more cumin. Tortillas did soak up a lot of oil, but not too bad. Rolling them up was a fun group effort. However, in the oven, tortillas became tough. Had to pour salsa over top to soften up. Probably will turn this into a enchilada recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kim

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 17, 2008

This is a great base recipe for any type of flauta. You could easily switch out the chicken for pork, beef or even potato. Made these for a dinner party with friends and there were absolutely no leftovers! Serve with salsa, sour cream, guacamole; just about any Mexican dip would be great!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Kat

Cooking Level: Expert

Home Town: Greeley, Colorado, USA

Living In: Fort Collins, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 11, 2008

This was an easy recipe, but they were very bland. Others were right that you do need much more oil to soften the tortillas. If I make this again I will definitely use more spices on the chicken and possibly even grill the chicken to get more flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NMarshall

Cooking Level: Expert

Living In: San Marcos, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 10, 2008

A little bland/dry but good w/sour cream & salsa

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PEACNHIM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 10, 2008

Made pretty much as written except added sliced black olives to some and these were delicious. Served on a bed of shredded lettuce with sour cream. Got great reviews from the family!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LUXURY010

Cooking Level: Intermediate

Home Town: North Ridgeville, Ohio, USA

Living In: Macungie, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 8, 2008

Kind of boring...maybe if the chicken had been sprinkled with taco seasoning for more of a wow!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tracey

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 6, 2008

These took a little more work and time but turned out terrificly! It's only my husband and I so I don't know what I was thinking making the full recipe, but I'm glad I did. They were all gone in 3 days!!! Since we like hot stuff, I added 3 diced jalepenos, one onion and taco seasoning. This was truly delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cubsgirl16

Cooking Level: Expert

Living In: Oak Forest, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2008

These were very easy to make, but did not taste like any chicken flautas I've ever had in a restaurant. I did use more oil for softening the tortillas, but that was the only variation I tried. I think I will forego that step and deep fry them after assembly. I also will add fresh avocado and sour cream like the authentic mexican restaurant does to give it the final touches we enjoy. Thanks for the good start!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MJD6

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 2, 2008

I'm not usually a fan of breast meat, but this recipe really keeps the chicken nice and moist. We seared the chicken with about 2 TBSP butter, which probably helped a bit!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

steph and elaine

Home Town: Stillwater, Minnesota, USA

Living In: San Francisco, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 2, 2008

Pretty good. I followed recipe and added some garlic and onion powder to chicken mixture. I also added cayenne pepper to the adult ones for a little more spice. I didn't fry tortillas because we have a local tortilla shop and get fresh ones so they were very pliable and didn't tear when rolling up. My 9 year old even helped. Easy and quick. Thanks, will make again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JAYCMAD

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 31, 2008

These were so good!!! However....I left out the picante and cumin. I sauteed the chicken with garlic, salt and pepper in a wok. I then diced it up, put it in the corn tortillas with cheese, rolled and baked. These were so darn good! I think they were more authentic without the salsa added - I love Mexican food and have never had them with salsa actually in them. I served salsa, queso and sour cream for dipping. Everyone raved. I'm not sure how I would have rated these with the salsa in them, but they were certainly great without and the salsa served on the side. I also left them in the oven after the 25 minutes with the door ajar just to get them a little more crisped up. YUM!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

BroncosFan

Living In: Fort Collins, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 31, 2008

I rarely use corn tortillas, so I was afraid my kids wouldn't like these..but even my daughter who doesn't like flour ones loved this! I thought the chicken mix could have used a little salt, but other than that we all loved it. It wasn't nearly as difficult as I thought it would be, and didn't take very long. For recipes that call for cooked chicken, I use bone-in breasts that have been boiled on the stove in chicken stock..then shred it. Serve with rice and beans, lettuce, salsa and quacamole, and you'll feel like you're dining at your favorite Mexican Ristorante!

Was this review helpful? [ YES ]
1 user found this review helpful