Chicken Flautas
- 4 cups shredded cooked chicken
- 1 cup shredded cheddar cheese
- 1 can (4 ounces) chopped green chiles
- 1/2 cup salsa
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 16 flour tortillas (6 inches)
- Oil for deep-fat frying
- Optional toppings: Guacamole, shredded lettuce, sour cream and pico de gallo
- In a large bowl, combine the first 6 ingredients. Spoon a scant 1/2 cup chicken mixture down the center of each tortilla. Roll up and secure with toothpicks. In a cast-iron or electric skillet, heat oil to 375°. Fry flautas, in batches, for 1 minute on each side or until golden brown.
- Drain on paper towels. Remove toothpicks. If desired, serve with toppings.
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