The ingredient list now reflects the servings specified
Directions
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
Per Serving:
345 calories; protein 12g; carbohydrates 31.4g; fat 18.9g; cholesterol 34.9mg; sodium 366.8mg.
Full Nutrition
These were really good!! We decided to bake instead of fry. I put the chicken mixture in the tortilla and added about a TBSP of grated cheddar cheese, then rolled them up and placed in a 9 X 13 dish. I baked them uncovered at 375 degrees for about 15 minutes until the tortillas were crisp. They turned out great!! Thanks for sharing!
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Finally decided we weren't going to keep this & try with our changes because we can try without a recipe. 1st we wouldn't use the roux because it dried everything out really bad. We also would put anything we put on top except cheese inside with other ingredients we'd keep. We felt the olives paprika didn't do a thing to give any flavor so we figured we'd use green salsa & more chilies. We'd have to fold like a burrito since we think deep frying would do better in all around crispy texture.
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These were really good!! We decided to bake instead of fry. I put the chicken mixture in the tortilla and added about a TBSP of grated cheddar cheese, then rolled them up and placed in a 9 X 13 dish. I baked them uncovered at 375 degrees for about 15 minutes until the tortillas were crisp. They turned out great!! Thanks for sharing!
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My family liked these flautas. The lemon flavor gave the flautas a tang that lemon lovers would like. I sautéed the onions in the butter and then added the flour. I used a whisk to smooth out the roux. I love to use roasted chicken so the chicken is not too dry. I used two chicken breasts sprinkled some poultry seasoning on the chicken breasts with pats of butter. Then I placed the chicken in a oven proof pan with a lid and baked the chicken for 25-30 minutes. Thanks for sharing your recipe Staria.
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Yummmmmm! With a family of 7, I'm always on the look out for new Taco Tuesday ideas (you know, I don't want to keep repeating the same meal every week!). Everyone LOVED these flautas!
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Very good recipe! I made some changes based on personal preference: used corn tortillas instead of flour, omitted black olives, added a little cumin and some cheddar cheese. Also baked as other reviews suggested to make healthier. Garnished with onion, tomato, and cilantro and used guacamole and plain Greek yogurt (instead of sour cream) for dipping.
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I loved this recipe. For the filling I used serrano chile, salt, pepper, onion and the rue. I used left over chicken bought from grocery store. As I stuffed the flour tortilla added spice of mozzarella cheese.
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I made this because I could not believe the ingredients and all the rave reviews. I have to say we liked it a lot. The kids asked me to make these again. I followed the recipe as is except used shredded chicken from a rotisserie chicken instead of the canned chicken. I'll be making it again.
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My husband really liked these. I thought they were okay. I added a cup of grated up summer squash to make it a little more healthy. I also baked them in the oven for about 45 minutes until they were crispy. They were kind of dry this way so they needed salsa or guacamole.
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I made it exactly as is except I only did a sprinkle of lemon because the first time I made it it was too tangy. I also added about 2 cups of shredded cheddar cheese. This recipe is a hit my friends and family keep requesting me to make it!
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Finally decided we weren't going to keep this & try with our changes because we can try without a recipe. 1st we wouldn't use the roux because it dried everything out really bad. We also would put anything we put on top except cheese inside with other ingredients we'd keep. We felt the olives paprika didn't do a thing to give any flavor so we figured we'd use green salsa & more chilies. We'd have to fold like a burrito since we think deep frying would do better in all around crispy texture.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
These were really good!! We decided to bake instead of fry. I put the chicken mixture in the tortilla and added about a TBSP of grated cheddar cheese, then rolled them up and placed in a 9 X 13 dish. I baked them uncovered at 375 degrees for about 15 minutes until the tortillas were crisp. They turned out great!! Thanks for sharing!
My family liked these flautas. The lemon flavor gave the flautas a tang that lemon lovers would like. I sautéed the onions in the butter and then added the flour. I used a whisk to smooth out the roux. I love to use roasted chicken so the chicken is not too dry. I used two chicken breasts sprinkled some poultry seasoning on the chicken breasts with pats of butter. Then I placed the chicken in a oven proof pan with a lid and baked the chicken for 25-30 minutes. Thanks for sharing your recipe Staria.
Yummmmmm! With a family of 7, I'm always on the look out for new Taco Tuesday ideas (you know, I don't want to keep repeating the same meal every week!). Everyone LOVED these flautas!
Very good recipe! I made some changes based on personal preference: used corn tortillas instead of flour, omitted black olives, added a little cumin and some cheddar cheese. Also baked as other reviews suggested to make healthier. Garnished with onion, tomato, and cilantro and used guacamole and plain Greek yogurt (instead of sour cream) for dipping.
I loved this recipe. For the filling I used serrano chile, salt, pepper, onion and the rue. I used left over chicken bought from grocery store. As I stuffed the flour tortilla added spice of mozzarella cheese.
I made this because I could not believe the ingredients and all the rave reviews. I have to say we liked it a lot. The kids asked me to make these again. I followed the recipe as is except used shredded chicken from a rotisserie chicken instead of the canned chicken. I'll be making it again.
My husband really liked these. I thought they were okay. I added a cup of grated up summer squash to make it a little more healthy. I also baked them in the oven for about 45 minutes until they were crispy. They were kind of dry this way so they needed salsa or guacamole.
I made it exactly as is except I only did a sprinkle of lemon because the first time I made it it was too tangy. I also added about 2 cups of shredded cheddar cheese. This recipe is a hit my friends and family keep requesting me to make it!
Finally decided we weren't going to keep this & try with our changes because we can try without a recipe. 1st we wouldn't use the roux because it dried everything out really bad. We also would put anything we put on top except cheese inside with other ingredients we'd keep. We felt the olives paprika didn't do a thing to give any flavor so we figured we'd use green salsa & more chilies. We'd have to fold like a burrito since we think deep frying would do better in all around crispy texture.
