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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Sarah

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Reviewed: Apr. 13, 2008

great recipe...definitely enjoyed it. i used more oil for the tortillas...will make this again :)

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chryz

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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Reviewed: Mar. 28, 2008

These were very good but I recommend freezing first they hold together better.

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cara

Cooking Level: Beginning

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Reviewed: Mar. 15, 2008

This recipe was so yummy. Everyone from my husband to my 2 year old neice loved them. Instead of dipping the tortillas in hot oil, I sprayed a hot griddle with PAM and then put the tortillas on and sprayed the other side with PAM. After about 20-30 sec(depending on how hot it is) I flip and then in 15 sec they are done. I put them in my torilla/pancake warmer and they stay nice and soft until I need to fill them. Also after I roll them I give them another spray of PAM and they come out perfectly crisp.

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Lora

Cooking Level: Expert

Home Town: Corona, California, USA

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Reviewed: Feb. 24, 2008

My first attempt making flautas! Very easy and tasty...will be making again!

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cookinggal

Cooking Level: Intermediate

Living In: Springfield, Virginia, USA

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Reviewed: Feb. 16, 2008

WOW! I've never been very good at making Mexican food but this recipe is incredibly easy and delicious. The tortillas come out perfectly crunchy--this really tastes like it came straight out of the kitchen of an authentic mexican restaurant. Even my friend from Panama loved this

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Sara Deckard

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Tacoma, Washington, USA

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Reviewed: Jan. 22, 2008

YUMMY! We ate them up. They were so good my husband and I both had leftovers for lunch today. The only thing I did different was that I needed more oil to soften the tortillas. I served them with Mexican Rice III another great recipe on Allrecipes, sour cream and home made quacamole. Thanks for the recipe.

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Mom of Three

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2008

Me and my boyfriend loved it I turned this into enchiladas by adding Gebharts Enchilada Sauce and sprinkled cheese and onions on top, then covered when baking

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ceaton84

Cooking Level: Beginning

Living In: Baytown, Texas, USA

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Reviewed: Dec. 27, 2007

these were so good. everyone in my family loved them! we had a feista type meal with tacos and burritos and Mexican rice and these were the first to go!! thanks for the recipe!!

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Nichole

Cooking Level: Expert

Home Town: Schaumburg, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 14, 2007

This is an excellent recipe. I've been using it for one year. It is a favorite of my spouse. Wonderful with a side of salsa and sourcream.

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GINAELIAS

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Reviewed: Nov. 4, 2007

I couldn't get a handle on these and they turned into fried burrito-chiladas.

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malirnancy

Cooking Level: Expert

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Reviewed: Oct. 21, 2007

My boyfriend and I had been getting this dish at our favorite Mexican restaurant but now that I can make them at home we are both thrilled, especially me because I'm not the greatest cook. They taste so yummy!

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nxtfaze

Cooking Level: Intermediate

Living In: Arlington, Washington, USA

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Reviewed: Sep. 28, 2007

I thought it was amazing. It tasted like a burrito though. I added corn, salsa, and sour cream to the inside mixture. Then I put some sour cream and guacamole on top and it was amazing. Really filling too.

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Ashley

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Reviewed: Sep. 18, 2007

Great recipe and very easy. I made with leftover chicken from last nights dinner.

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DeeKay

Cooking Level: Intermediate

Home Town: Waxahachie, Texas, USA

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Reviewed: Sep. 12, 2007

My husband loved these, and I've now made them twice in atwo weeks. I used flour tortillas, and also used more cumin, since he likes that flavor. I did have to replenish the oil in the pan used to warm the tortillas, otherwise followed the recipe and it was very successful. I am a vegetarian, so used a black bean mixture in a few, and we both dipped in guacamole to eat. Yum!

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JPGR

Cooking Level: Intermediate

Home Town: Park Ridge, Illinois, USA

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Reviewed: Sep. 12, 2007

These were good, just a little difficult to make. I think I'd try them again with a few modifications.

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breedlovebrewer

Cooking Level: Expert

Home Town: Anderson, California, USA

Living In: Yuba City, California, USA

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Reviewed: Aug. 25, 2007

For the work that was involved, they just weren't worth it to me. I made them for a party & they looked horrible. The corn tortillas were pliable when I worked with them, but busted open when they baked. They are ok if you are keeping them at home, but terrible on presentation for a group.

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HGLASPY77

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Aug. 21, 2007

YUM! I used chicken thighs because we prefer the flavor and moistness they add compared to chicken breast. To cook the thighs I used 1 onion and 1 tomato(quartered), 4 cloves of garlic crushed, covered the thighs with water and then added about 1/4 cup of knorr chicken broth powder and then simmered 2 hours until the chicken fell apart. I also made my salsa from scratch just because I prefer the flavor over jarred salsa. They came out delicious and are even great reheated. My husband devoured them!! Thanks for the recipe!!

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Star_Eyes

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Meridian, Idaho, USA

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Reviewed: Aug. 12, 2007

This may be a good recipe, however, flautas are made with flour tortillas. Taquitos are made with corn tortillas. Just so everyone is clear, these are not "authentic". Still good though.

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noz100

Cooking Level: Intermediate

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Reviewed: Jul. 25, 2007

These were great! My family loved them. I did, however, use flour tortillas, as suggested by others, and I needed more oil than what was called for. Otherwise, I kept everything else the same. I will make these again, for sure!

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Kate

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