Chicken Flautas

• 1 cooked fryer, boned and skinned
• 2 Tbsp. butter
• 1 medium onion, chopped
• 1 (10 oz.) can tomatoes and green chilies (undrained)
• 1 tsp. garlic powder
• 1/2 tsp. cumin
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 1/2 doz. corn tortillas
• vegetable oil
• sour cream
• taco sauce

1. Shred cooked chicken and set aside.
2. Melt the butter in a large skillet.
3. Add onion and saute until tender.
4. Add chicken, tomatoes and green chilies, garlic powder, cumin, salt and pepper. Cook over medium heat, stirring until liquid evaporates.
5. Heat tortillas, one at a time, in 1/4 inch of hot oil for about 5 seconds on each side until tender.
6. Drain on paper towel.
7. Fill each tortilla with 2 tablespoons of chicken mixture.
8. Roll and secure with toothpick.
9. Dep fry until crisp.
10. Serve with sour cream and taco sauce.

butter, onion, tomatoes, garlic powder, cumin, salt, pepper, corn tortillas, vegetable oil, sour cream, taco sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=682816 (may not work)