INGREDIENTS:Makes 2 dozen

CHICKEN FILLING:
•  4 boneless,  skinless chicken breasts
•  1 Tbl. Corn oil
•  1 medium yellow onion, fine dice
•  2 seeded, deveined jalapeños diced fine
•  3 cloves garlic, fine diced
•  2 Roma tomatoes, diced fine
•  ½ cup chopped cilantro
•  1 cup shredded iceberg lettuce
•  1 tsp. Ground cumin
•  1 Pkg. Wagner's chipotle cream sauce mix
•  Juice of 1 large or two small limes
•  Salt & pepper

DIRECTIONS:
1.   Sauté onions, jalapeños, tomatoes and garlic in corn oil and then add chicken breast meat that has
       been cut into fine strips. Cook chicken until just cooked.  Add cumin and salt and pepper.

2.   Add chipotle cream sauce mix and lime juice. Stir and cook only long enough to allow sauce to 
       thicken.

3.   Set aside to cool,  and then refrigerate.

FILLING & ROLLING THE FLAUTA:
YOU WILL NEED:

•   2 dozen thin, 8 inch flour or corn Tortillas
•   ½ cup corn oil

METHOD:
1.   Heat corn oil in a skillet and with tongs, dip each side of the tortillas in the oil for a couple of
       seconds on each side until the tortllla is pliable**. 

(**You can also make tortillas pliable by heating in the microwave for about 15 seconds.)


To fill the flauta,  put one heaping tablespoon on one end of the tortilla,  add some cilantro and shredded lettuce (not too much,  or you won't be able to roll it up) and roll up.
Fasten the seam with a toothpick and proceed until all are filled.


1.  Cook rolled flautas in a 400ºF oven for 20 minutes.**SEE COOK'S NOTES**

2.  Serve with your favorite guacamole, sour cream,  salsa fresca or pico de gallo as a dip.

**COOKS NOTES** 
You can also brown your flautas by placing them in a non-stick skillet and browning each side.  Just
a little oil would be needed to add to the skillet.  I like this way the best,  but it takes a little time
and experience to get good at it.

NOTE: ALTHOUGH NOT THE EXACT RECIPE SHOWN,  THE VIDEO BELOW MIGHT BE OF HELP.


  HOW TO MAKE CHICKEN FLAUTAS