Reviewed: Sep. 2, 2011

Greasy and bland.

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Reviewer:

iamchrismoran

Cooking Level: Expert

Home Town: Barre, Vermont, USA

Living In: Burlington, Vermont, USA

Reviewed: Apr. 4, 2011

These tasted good but were a bit of a pain for frying.

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Reviewer:

MTCHYG

Cooking Level: Intermediate

Home Town: Montrose, Michigan, USA

Living In: Lansing, Michigan, USA

Reviewed: Nov. 13, 2009

Made this for a dinner with friends and we all loved it! We actually ended up cooking it in the crock pot with a can of chicken broth for about 3 hours prior to the dinner. This left the chicken super moist and easy to pull apart. The corn tortillas add a nice sweetness to them that I don't think flour would. All and all a really easy recipe that was yummy! I will be making this again!

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Reviewer:

Jess

Cooking Level: Intermediate

Living In: Provo, Utah, USA

Reviewed: Apr. 4, 2009

My 14 year old daughter and her friend made this. It has now become one of the family favorites. We usually soften the tortillas on a hot griddle or in a small amount of oil to make rolling easier and use toothpicks to fasten before frying.

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Reviewer:

Renee

Reviewed: Feb. 9, 2009

These were incredible! My husband wanted them the following night for dinner again! Kids loved them too. I left out the peppers though.

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Reviewer:

Ncoselmon

Reviewed: Jan. 17, 2009

This is delicious. Very similar to the flauta/taquitos I order in my favorite restaurant. I followed the recipe exactly and it was fantastic!! I will definitely be making these more regularly. Next time, I may add a little more "heat" to it.

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Reviewer:

Ms. Keri

Cooking Level: Expert

Home Town: Amarillo, Texas, USA

Reviewed: Oct. 28, 2008

This allowed me to recreate one of my favorite dishes from a local restaurant! Frying the tortillas is essential! Topped them off with sliced black olives, shredded lettuce, shredded monterrey jack cheese, salsa and sour cream! Thanks for a great recipe!

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Reviewer:

ABPATRICK

Cooking Level: Intermediate

Reviewed: Sep. 25, 2008

i used a whole chicken and cooked and shreaded it. it worked out great. my italian in-laws loved it... i will be making it again

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Reviewer:

Melissa Lucchi

Cooking Level: Expert

Home Town: Harleton, Texas, USA

Living In: Orvieto, Umbria, Italy

Reviewed: Sep. 16, 2008

This is a good recipe but you use chipotle peppers. You can get them in the mexican aisle and they are in cans. This recipe should have more of a sauce to it. We use tomatoes chipotle peppers and some chicken broth. It comes out really good! This is one of my favorite mexican dishes!

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