Chicken Flautas
Ingredients
2 1/2 cups chopped, cooked chicken
1 cup shredded Cheddar Cheese
1 cup shredded Monterey Jack Cheese
2/3 cup picante sauce
1/3 cup sliced green onions
3/4 teaspoon cumin
vegetable oil for frying
35 corn tortillas
Instructions
Combine the chicken, cheeses, picante sauce, green onions and cumin in a bowl and mix well. Pour oil into a skillet to a depth of 1/2 inch. Heat until hot but not smoking. Fry the tortillas in the hot oil for 3 seconds per side or until softened; drain. Spoon 1 1/2 tablespoons of the chicken mixture down the center of each tortilla. Roll to enclose the filling; secure with a wooden toothpick. Arrange seam side down in a baking pan. Bake at 400 degrees for 18 to 20 minutes or until heated through. Serve warm with additional picante sauce, sour cream and/or guacamole. May substitute crab meat for the chicken. 24 servings.