Ingredients:
2 medium skinless chicken breasts
1 cup water
1 cup shredded cheddar cheese
1 (4 ounce) cans diced green chili peppers, drained
1/2 teaspoon ground cumin
8 -10 10-inch flour tortillas
vegetable oil
Directions:
Place chicken in saucepan and add water.
Bring to boil, reduce heat and simmer about 20-25 minutes or until chicken is tender.
Cool and use fork to pull chicken apart into long, thin shreds.
In a bowl, stir together shredded chicken, cheese, chili peppers and cumin.
For each flauta, spoon in 1/4 cup of chicken mixture down center of tortilla.
Roll up tortilla tightly and secure with a toothpick.
In a skillet, heat about 1/4 cup of oil and fry 3-4 rolled up tortillas about 3-4 minutes, turning until crisp and golden brown.
Drain on paper towel.
Serve with favorite toppings, salsa, sour cream and guacamole.
Servings: 8-10
Time preparation: 10 min.
Time total: 40 min.