Reviewed: May 27, 2012

Just ate this about 20 mins ago and it tasted delicious!! If you add the extra ingredients from www.MomsFreeGroceries.net it will give it extra flavor and make it taste 200% better!! Def have to add this to my weekly cook book

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Reviewer:

IONATOSCANO

Reviewed: May 26, 2012

I made these with 8-inch tortillas and used a bit more stuffing than called for. They were delicious baked in the oven at 425 for 15 minutes after a quick spray. Will make this again!

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Reviewer:

ilkaisha

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Lititz, Pennsylvania, USA

Living In: Reading, Pennsylvania, USA

Reviewed: May 16, 2012

Yummy, I rolled them up and baked them as well and they were wonderful (had to help the fat/calorie count as well) Now I need to find a dip to go with it...

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Reviewer:

rhinokc

Reviewed: May 9, 2012

Very Good; used tortillas and baked instead of fried.

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Reviewer:

Delisa

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: May 6, 2012

These were a hit at my Cinco de Mayo potluck. The only changes I made was omit the jalapeno peppers and changed the monterey jack cheese for pepper jack cheese. I am asian, so I opted for the traditional eggroll wrappers over the tortillas. My only mistake was not doubling the recipe as it went quickly. Thank you!

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Reviewer:

jvongrassamy

Reviewed: Apr. 22, 2012

These were awesome. I made these for a mexican themed potluck and they were a crowd pleaser. I used some leftover grilled chicken breast I had in the fridge. I used the flour tortillas, sealed them with a flour and water paste and deep fried right away. No freezer time! and they came out perfect. Served with Amy's cilantro lime cream sauce. Delicious! This will be a go to recipe in my house.

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Reviewer:

Lcharles

Reviewed: Apr. 22, 2012

Very delicious! I used Tofu crumbles instead of chicken breast and I put this in a burrito sized tortillas to make it a meal. I also doubled the spinach, corn and black beans. I followed another reviewer and opted to skip the freezing and bake for 10 minutes at 450.

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Reviewer:

KimChi Mott-Smith

Reviewed: Apr. 17, 2012

I make the filling and serve as a dip with tortilla chips. Everyone raves over it. Once I used cajun seasoned smoked chicken quarters. Since the chicken was already cooked, I skinned, deboned and chopped the chicken in my food processor. I just added it in at the end of the cooking with the cheese. I was able to use half the amount of oil doing it this way.

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Reviewer:

Dr Paschall

Reviewed: Apr. 15, 2012

The filling is great! I found the preparation to be needlessly difficult, though. Skip the freezing and frying, and just fill the tortillas and bake them at 350 instead, flipping half-way through. It was only 30 minutes start to finish this way, including baking.

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Reviewer:

flutinkat

Reviewed: Apr. 13, 2012

Amazing. Everyone loved! I cooked chicken, had ALL other ingredients in one bowl, removed chicken, placed all ingredients in pan and cooked then added chopped chicken, keep it simple it won't be a pain. Used tortillas placed tight in a baking dish on parchment paper and baked 10 min at 450. Shells stayed crunchy but soft, very good.

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