Chicken Flautas

• 2 c. finely shredded or chopped, cooked chicken
• 2/3 c. thick and chunky salsa
• 1/4 c. green onion slices
• 3/4 tsp. ground cumin
• vegetable oil
• 32 corn tortillas
• 2 c. (8 oz.) shredded Cheddar or Monterey Jack cheese
• guacamole

1. Combine chicken, salsa, onion and cumin.
2. Mix well.
3. Heat about 1/2-inch oil in small skillet until hot, but not smoking. Quickly fry each tortilla in oil to soften, about 2 seconds on each side.
4. Drain on paper towels. Spoon 1 tablespoon chicken mixture and 1 tablespoon cheese down center of each tortilla. Roll tightly and secure with wooden pick.
5. Place, seam side down, on baking sheet. Bake in preheated oven at 400u0b0 about 18 to 20 minutes or until crisp. Serve warm with guacamole and additional salsa.
6. Makes 32.

chicken, chunky salsa, green onion, ground cumin, vegetable oil, corn tortillas, cheese, guacamole

Taken from www.cookbooks.com/Recipe-Details.aspx?id=967540 (may not work)