Reviewed: Mar. 22, 2012

Gave 3 stars because the flavor was great. The corn tortillas are NOT my friend. these things were hideous when done(my lack of talent when it comes to using the corn tortillas). I stopped halfway through and just heated the filling then wrapped in warm tortilla like a soft taco. Very tasty but really hard to use corn tortilla!

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Reviewer:

Pollywog

Reviewed: Jan. 12, 2012

I've made this recipe several times, each a little different. I rate this a 4 instead of a 5 because the filling really needs seasoning. I rarely have green salsa on hand, so now, I instead add red salsa (usually homemade) until the chicken/cheese mix is just moist enough. I'll also use Bob's taco seasoning from this site to flavor it up. I broil these at 400 degrees for about 10 minutes, flipping about halfway through. I warm up the corn tortillas before filling and securing with a toothpick. These partially come apart every time, regardless of white or yellow corn tortilla used, but they're still yummy.

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Reviewer:

Sarah

Cooking Level: Expert

Reviewed: Jan. 5, 2012

These were fabulous! I've never cared much for jarred green salsa, so since tomatillos were on sale at the Mexican market, I made my own. I also couldn't find a smoked cheese blend, so I used reduced fat smoked gouda from Trader Joe's and some cheddar I brought back from England (they have the best cheese over there). I followed the advise of other reviewers and brushed the taquitos with oil and baked them. They were so very good. I served them with homemade quacamole (avocados were on sale too) and dinner was delicious! DH and I fought over the leftovers the next day. Thanks so much for the recipe, HeidiS!

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Reviewer:

Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Dec. 23, 2011

Long time user, first time reviewer. I'm giving this only 4 stars because I had to make some changes from the original recipe. I can't have cheese (among other things), so I used a refried bean recipe to replace it, and used the baking tip at 500' for 10 minutes and the tip to microwave the tortillas, but they are DELICOUS!! Thank you so much for helping me add a recipe to my rediculously restricted diet! I have finally found something that I can contribute to a "potluck" that everyone will love!

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Reviewer:

phoenixiolanthe

Cooking Level: Beginning

Reviewed: Nov. 26, 2011

I was looking for something different to do with chicken. These were easy to make and tasty.

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Reviewer:

KTrav

Reviewed: Oct. 23, 2011

big hit everytime I make them for those of you who have problems with ur tortillas place 4-tortillas around a large plate and heat for around one minute in microwave to soften so you can roll them easy

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Reviewer:

jenniej2002

Reviewed: Jul. 31, 2011

made this last night, what a mess. (1) cut recipe n half still made twenty. (2) even when tooth picks were used to hold the taquuitos they fail apart, or the tortillas broke all up. Those that were eat-able did taste very good. Either alot of practice is needed or a better way to roll them is,

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Reviewer:

WANABQUILTER

Home Town: Orange Park, Florida, USA

Reviewed: Jul. 17, 2011

Loved them! I did bake them instead of frying so they wouldn't be so greasy. I steamed the tortillas like others said to do and I took it further and brushed each one with oil. That way they would get nice and crisp while the baked. All in all it was a very yummy dish!

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Reviewer:

monie

Cooking Level: Expert

Home Town: Cordova, South Carolina, USA

Living In: Charleston, South Carolina, USA

Reviewed: Jun. 9, 2011

I can't give this a true rating since I baked instead of fried. I boiled my chicken for 18 mins, then cooled for 5-10 mins & shreded. I added a little bit of liquid smoke since I didn't buy smoked cheese. I microwaved the white corn tortillas in a wet paper towel. Rolled and put in glass baking dish seam side down. Sprayed tops with pam, but most of them broke IN the oven. I thought it was missing some seaoning. I saw a recipe on food network that seasoned the chicken with 1tsp Cumin & 1/2tsp dried Oregano. It also suggested dipping the tortillas in 1 inch warm oil. I'll try that next time.

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Reviewer:

imsomr

Cooking Level: Intermediate

Reviewed: May 24, 2011

Awesome recipe! I made it exactly like the recipe and they came out great. A huge hit with the family. I dipped the corn tortillas in the oil for a couple of seconds to losen them up and that made them easy to work with.

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