Chicken Flautas With Chunky Guacamole

From: Starrynews

On May 12, 2008

We really enjoyed these. I used a 4 cheese Mexican blend, since I had it on hand, and the avocado I had was a little on the mushy side so it wasn't quite as chunky. Nonetheless, it was quite delicious! I used Sakeenah's suggestion and baked the flautas, and they were perfect. Thanks for sharing!

From: mama's kitchen

On Aug 31, 2007

This was a nice combo. We liked the flavor of the flautas and agree that this is a great way to use left over chicken. We thought the mixture could be a little more moist though and wished they had been baked rather than fried to be more figure friendly. Good luck chef!

From: Sakeenah

On Feb 27, 2008

The first time I made these I followed the recipe and fried in oil, I liked them then but didn't like how oily they were from frying. The next I made these I borrowed the directions for Oven Fried Chimichangas #28148, I brushed the flautas with 2 T melted butter and baked at 400 for 25 minutes, they came out great!

From: Al Al

On Aug 24, 2007

This was a FANTASTIC recipe. I try to stay away from fried food, but couldn't resist making this when I read the ingredients... and I'll definitely be making it again. My jalapeno was rather large and I have small children, so I only 1/2 of it in the flautas and the other 1/2 in the guacamole. Both turned out delicious, but I might try more jalapeno next time for me and my hubby. The guacamole was wonderful and a great complement to the flautas. I can't think of anything I would change except maybe a little bit more cheese as it was hard to taste. Can't wait to make these again!! Oh, I made the whole batch and toasted the leftovers in my toaster oven for a few minutes... they were just as tasty! Thanks for this great creation!