Texas Grilled Chicken Flautas

• 1 whole chicken, skinned, boned and cut in pieces and rubbed with your favorite grilling sauce
• 1/2 c. chicken broth
• 2 tbsp. shortening
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 tbsp. cornstarch
• 1 1/4 tsp salt
• 1/4 tsp pepper
• 1 can (4 oz) diced mild green
• chilies
• 4 tbsp. vegetable oil
• 1 dozen flour tortillas
• 1 c. sour cream
• 1/4 c. milk

1. Begin grilling marinated chicken as desired. Once cooked completely, set aside to cool. Once cool, shred chicken into small portions or shredded portions, as desired.
2. Saute onion and garlic in shortening, about 1 minute.
3. Stir in cornstarch, salt and pepper. Add broth, chicken and chilies. Stir and cook until very thick and bubbly. Remove from heat and set aside. Heat oil in small skillet until very hot. Fill each tortilla with 3 tbsp. chicken mixture. Place 2 or 3 flautas, seam side down, in hot oil. Turn on all sides, while frying, until crisp. Drain. Place on wax paper or parchment paper to drain a bit. Cover to retain heat. Combine sour cream and milk, heating over low heat until lukewarm. Spoon over flautas. Garnish with fresh parsley.

chicken, chicken broth, shortening, onion, clove garlic, cornstarch, salt, pepper, green, chilies, vegetable oil, flour tortillas, sour cream, milk

Taken from www.epicurious.com/recipes/member/views/texas-grilled-chicken-flautas-1204775 (may not work)