Chicken Flautas

Thanks for this simple & delicious recipe. Another reviewer complained flautas are made with flour tortillas & taquitos are made with corn… wrong. Don’t know where she lives, but no. You are correct. Thank you again.

Great recipe. Used quite a bit of oil to get the tortillas the way I wanted them. Added onion and some additional seasoning to my taste but it’s a great base recipe to play with! Tasty! Freezes well!

The first time I made these, we thought they were a little dry, but delicious. Determined to create a Don Pablo’s copycat, I subbed half the cheese for homemade DP queso. I also poured the whole 16 oz jar of picante sauce into my chicken. No problem; it tasted even better! Those two changes yielded the best darn flautas I’ve had in decades. Thank you for sharing!

Wonderful recipe, great flavor. I needed to scale down & used air fryer. I used 8 ounces shredded chicken, 2 tbsp minced onion, 5 tbsp picante sauce, 5/8 tsp cumin, 1 cup Mexican cheese. Mixed all together. 7 flour tortillas. I put 1/4 cup filling ea tortilla. Sprayed filled tortillas with vegetable spray. Put in air fryer @ 360 for 15 minutes. Delicious and crispy.

very yummy! a little trial and error to start -need to make sure the tortillas are hot so they don’t fall apart when they cook.

Great flavor and a quick and easy recipe.

Flautas are made with flour tortillas, not corn. These are taquitos.

Tried it…LOVE IT! I get these when I go to Chevy’s restaurant, but getting to make them at home too? they are also great for my gestational diabetes!

Delicious!! As others say, it takes a lot more oil. I used a food processor to shred the chicken and loved finer texture.

I have been wanting to make these for awhile. I found the recipe and substituted flour tortillas. Definitely would make again was a big hit!

I’ve made this twice in one week since my husband and I enjoyed it so much! I made the following changes the second time: I added a little more cumin along with chili powder, paprika, red pepper flakes, garlic powder, and black pepper. I also used flour tortillas instead of corn tortillas. Instead of softening them up by lightly frying them, I put about a tablespoon of olive oil on a plate and put one side of each tortilla on the plate before filling it and rolling it into the pan. Once they were all on the pan, I baked them uncovered at 425 degrees for 15 minutes, then flipped them and baked them for an additional 5 minutes until both sides were brown and melted some cheese on top at the end. Served with guacamole and refried beans – delicious! I made half the recipe and it made 11 flautas.

The tortillas got tough, not crispy in the oven. After all that prep, I couldn’t even cut one with a steak knife!

I made a vegetarian version using Beyond Chicken and RiceCheeze. FAN-TASTIC! Seriously, RiceCheeze makes life worth living…

My picky kids loved these! they are so easy to make. I did have help from the hubs frying the tortillas while I was stuffing them. So use plenty of oil because they soak it up. I used a 16 oz jar of picante sauce. I sprinkled the monterey jack cheese inside the flautas. Then sprinkled the white Mexican cheese over them. I sprinkled cilantro on top too. They crisped up nicely! And only took 15 minutes. My kids are begging me to make them again!

I made it as written, but I wasn’t all that impressed with this recipe. I was much more impressed with the flavor of the “southwestern egg rolls” recipe on here.

I used a white cheese (Mexican) for a topper. Actually turned some into shrimp mm mm good

I make these frequently, and use canned chicken when I’m in a time crunch. Making extras means I can freeze some. Also a really popular option when I take food to a family with littles – plus a full batch means I can make a meal for their family and mine all at once!

Loved these! I boiled 4 chicken breasts for about 20 to 25 minutes and then shredded them with a knife and fork. I placed the cut up chicken pieces in a large bowl and seasoned them with the ground cumin, Goya Adobo, and the picante sauce. I then placed the chicken mixture in each tortilla and the cheese on top and rolled them tightly. These were fabulous and all my roommates devoured them. The prep time was a little long so on a busy night, I’ll probably use pre-cooked chicken but these were easy and fun to make.

These were exactly how I remember my mother making them. Except hers were drier. The picante sauce solved that problem. I used green taco sauce.

My family loved this. I boiled my chicken in enchilada red sauce and then shredded my chicken though.

huge hit at my house. My 7 year old, who never eats anything with tortillas, gobbled these up.