Mexican Chicken Flautas

• 2 lbs boneless chicken breasts
• 1 ounce salt
• 16 ounces water
• 8 ounces chicken broth
• 3 -4 teaspoons garlic powder
• 3 -4 teaspoons onion powder
• 3 ounces corn oil
• 4 ounces tomato sauce
• 3 -4 teaspoons chili powder
• 2 ounces cilantro
• 1/2 teaspoon cumin
• 1 (4 ounce) can green chilies
• 4 ounces cornstarch
• 3 (10 ounce) packages corn, tortilla's

1. Cook chicken in water with salt, garlic powder and onion powder. Bring water to a boil and cook for 30 minutes.
2. Remove meat and save the liquid. Shred meat and set aside.
3. In a large deep skillet add chicken, and reserved liquid and lightly cook covered for 5 minutes.
4. Add all remaining ingredients and seasonings, using cornstarch to thicken. Simmer for 10 minutes. Set aside and allow to cool slightly.
5. Heat a skillet lightly coated with corn oil. Fill corn tortillas that have been lightly warmed on burner with meat mixture and roll to form a tight tube. Fry in skillet until crisp and crunchy.
6. Serve with guacamole, sour cream or salsa.

chicken breasts, salt, water, chicken broth, garlic, corn oil, tomato sauce, chili powder, cilantro, cumin, green chilies, cornstarch, corn

Taken from www.food.com/recipe/mexican-chicken-flautas-193751 (may not work)