These are absolutely amazing! The filling was just fantastic. Here is what I did aside from the basic recipe: I roasted the chicken breasts in the oven brushed with a little bit of olive oil and sprinkled with salt, pepper, and taco seasoning. To shred meat, I put the still hot chicken into my stand mixer and used the paddle attachment (so easy and quick!). To the shredded chicken mixture I also added diced green onion and some diced jalapenos which I had presoaked in ice water to draw out some of the heat. I also omitted cheddar cheese...nothing beats plain old Monterrey Jack on Mexican food! I used quite a bit more oil to soften the tortillas then the recipe calls for. I baked the flautas at 350 for about 30 minutes and they were perfectly crisp! I served with Mexican style rice, refried beans, and guacomole salad, just like at my fav Mexican restaurant and let me tell you what...everyone in my family LOVED it! I'll definitely put this in the regular dinner rotation! Thanks for the amazing recipe!
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These are absolutely amazing! The filling was just fantastic. Here is what I did aside from...