Reviewed: Oct. 7, 2008

sooo good!!! will be making this again!!! my boyfriend was raving about at dinner. He loved it!!(and so did I) Having some freshly made guacamole served on a bed a lettuce is a perfect combination!!

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jennifer-cita

Cooking Level: Intermediate

Living In: Muskegon, Michigan, USA

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Reviewed: Sep. 30, 2008

This was great. I poached the breasts in chicken broth flavored with some oregano, onions and carrots for about 15-20 minutes first. While that's going on, you have time to shred the cheese and fry the tortillas. Instead of jack, I used the white cheese from Mexican markets, I think it's called Queso Fresco. I wish I would have rolled the tortillas up tighter because a few did open up at the sides. I would make these again any day, as the whole family loved them. Yum!

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LCURT

Cooking Level: Intermediate

Home Town: Santa Barbara, California, USA

Living In: Elk Grove, California, USA

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Reviewed: Sep. 15, 2008

My kids gave me a 5 star rating. Along with this I served Mexican rice...the longer you simmer the chicken the better the flavor. I added lots of peppers and chicken broth.

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palang

Cooking Level: Expert

Living In: Bourbonnais, Illinois, USA

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Reviewed: Aug. 23, 2008

I will definitely make these again. However, they didn't get a five star from me because I had to add a considerable amount of seasoning to the shredded chicken before I could wrap them (luckily, I tasted it before I began wrapping!). I used half flour tortillas and half corn just to see if we liked one more than the other. We prefered the corn tortillas. Also, instead of putting in the filling and then the cheese and trying to get it all to roll up in the tortillas, I added the shredded cheese to my chicken so that I only had one thing to wrap up. It was much easier and probably less messy this way. It definitely takes a little more garlic, cumin, and onion powder to get the taste right though.

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Aug. 16, 2008

These turned out very good! I love the simple recipe and so few ingredients. I followed the recipe as written but did use more oil as some others suggested. The change I made was that I used half the recipe with chicken and half with roast beef. I loved the roast beef while my family likes the chicken better. I didn't grease the cookie sheet because there was already enough from warming the tortillas. No problem with splitting after cooking as one reviewer said. I think because I placed them so that they touched and supported the next one. Served them with salsa and sour cream. My 3 teenage boys and husband really liked them! I will make these again and again. Thanks!

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ssthebest

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2008

Very good and hearty. We really enjoyed this recipe. It was definitely a hit in our home :-)

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kac2research

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2008

These were great! Instead of using cumin and salsa, I seasoned the chicken with onions and goya safron seasoning. I served them with salsa, spanish rice, and refried beans. Yum!

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txwife

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Jul. 24, 2008

These were absolutely wonderful. The flavours mix well together, though I did add a little sweet and spicy sauce that I had around the house, and the crunch was terrific. They were very filling, and everyone loved them. I will definitely make this recipe over and over again.

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j9chj

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Reviewed: Jul. 21, 2008

This turned out good for my family. The contents ended up a little dry, I added lots of salsa, cheese and sour cream to the served dish but it may have drowned out some of the flavor of the dish. I did like the ease and the amount it made though. Very nice

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Sister Jane

Cooking Level: Expert

Home Town: Missoula, Montana, USA

Living In: Brookfield, Wisconsin, USA

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Reviewed: Jul. 8, 2008

This was a great recipe, I did change a couple things because it is what I had in the house. I used chile verde sauce instead of picante. I sauted some onion with the chicken. But the best thing is I sprayed the tortilla's with pam on both sides and it worked GREAT! I try not to use to much oil when ever I can help it. Anyway great recipe!!

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MARCIH

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Reviewed: Jun. 27, 2008

Delicious and easy. Used left over chicken fajita meat. Will make again.

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Lori-Lu

Cooking Level: Expert

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Reviewed: Jun. 20, 2008

I made these yesterday for my husband's "requested" birthday dinner. He wanted me to make something similar to what we have at a local mexican restaurant. These were delicious! However, I did make a few modifications. I cooked the chicken with the picante sauce (a whole bottle) in my crock pot on low all day. I made these up and fried them (because we like them crispy) in 3/4 inch of veg. oil. Then I made a cheese sauce (consisting of 3/4 lb.cubed american cheese, and 1 jalapeno finely diced and 1/2 cup of milk, melted together until smooth). I poured the cheese sauce over the flautas after they were fried. IT was SO GOOD. Just like our local restaurant!!

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ROBYN

Cooking Level: Intermediate

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Reviewed: Jun. 17, 2008

I had roasted a chicken the night before and was looking for something to do with the leftovers. This recipe was easy, fast and most important tasted great. I served it with sour cream and picante sauce.

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leen

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Reviewed: Jun. 6, 2008

These are absolutely YUMMY! And very addicting. My entire family loves these. Only thing diffrent is I used more oil then called for to soften up tortillas, which made them crisper after baking! Thank you!!!

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monkeymamaboo

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: College Place, Washington, USA

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Reviewed: May 10, 2008

My kids love flautas but I haven't made them in years because I hate frying them. These were good and much less mess. They weren't as crispy as we like them, but the trade off was worth it.

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gracietwin

Cooking Level: Expert

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Reviewed: May 6, 2008

This recipe turned out great! Tweaked it a little only because it's what I had on hand. I had some chicken breasts marinating in a garlic/lime/olive oil/cumin mix, so I threw them on the BBQ. I mixed up the chopped chicken, 1 can of black beans, 12 ounces of fresh pico de gallo, the cumin, some red chili powder and the shredded cheese and filled flour tortillas then baked as directed. Followed some other reviewers advice, skipped the oil dipping part and sprayed the tortillas with canola oil. I had some extra filling left over, so I scooped it up with tortilla chips. SO GOOD!!

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IstyMae

Cooking Level: Expert

Living In: Monroe, Washington, USA

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Reviewed: Apr. 23, 2008

Very good and easy. My family loved these and they were so easy. I love that they are baked rather then the traditional fried. We will make this again

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Jennifer

Cooking Level: Expert

Home Town: Emporia, Kansas, USA

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Reviewed: Apr. 16, 2008

These are so easy to make! I cooked my chicken in the crock pot and it was so easy to shred. I did think it could use a little extra kick, but my husband doesn't like things too spicy and he thought they were perfect.

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