Recipe by Arlene Spurlock
"Chicken Flautas is a Mexican dish. If desired serve with sour cream, picante sauce and/or Spanish rice."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
skinless, boneless chicken breast halves - cooked and shredded
1 (8 ounce) jar
shredded Monterey Jack cheese
shredded Cheddar cheese
36 (6 inch)
This recipe was excellent. I agree with another reviewer, you do need a lot more oil, don't be afraid to use a lot, it really helps in softening the tortillas. I made a very small batch, and cooked it in an 8 x 8 pan, all crammed together, next time I think that I will use a cookie sheet, that has not been greased, since the tortillas have been dipped in oil you really don't need it. Doing this I am hoping that I will get them crispy all around, perhaps I will even turn them and bake them for a couple of extra minutes. Anyway the taste was great, and I will make again!!! I boiled my chicken breasts on the stove until just done and then shredded with forks, seemed to work just fine. Thanks for this great recipe!!!
These were easy to assemble. I added some additional seasonings and one finely diced jalapeno to give it some "punch" -- there were no leftovers. I'm not sure I'd make them again though.
Great, great Recipe with a few modifications-
First off, do not use cheddar cheese-it adds a funky taste. I would recommend a nacho cheese blend. Second, you will need a lot more oil than what is suggested for. I ended up using about a tablespoon for every 2 tortillas. When using the corn tortillas, you need them as pliable as possible which requires the oil.
My extremely picky son loves these! I made a bunch and froze them, then pulled them out and straight into the oven and they do very well. I used alot more oil than what the recipe said also.
These are wonderful and taste much better than the store bought ones, although it did take quite some prep time. I added in chopped green onions, garlic/onion powder, blk pepper and diced jalepenos (for a kick), left out the white cheese since I didn't have any on hand. Served these with hot sauce, they were gone in minutes!
This recipe is always a HUGE hit at my house. To cook the chicken breasts I put a tablespoon of salsa or picante sauce on each breast and broil them for 8 minutes on each side. They come out so moist and tasty. I also use Goya's Con Azafran seasoning in place of the ground cumin.
This is a simple and fantastic recipe. I grilled the chicken and tortillas instead of frying in oil.
This is a great recipie for flautas, but I decided to use white cheese instead of cheddar. I will continue to make these tasty flautas!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 49
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
See how to make a quick, 5-star chicken soup that’s filling and delicious.
See how to make saucy, New Mexico-style chicken enchiladas.
See how to make incredibly quick-and-easy chicken enchiladas.