CHICKEN FLAUTAS

By Jaxson

Ingredients

• 1 1/2 CUP COOKED CHICKEN
• 1 CUP CHOPPED ONION
• 1/2 CUP CANNED MILD GREEN CHILIES
• 1/4 TSP GROUND CUMIN
• 1/2 TSP GROUND OREGANO
• 8 CORN TORTILLAS
• 2-4 CUP VEGETABLE OIL
• 1 1/2 CUP SOUR CREAM
• 1 1/2 CUP QUACAMOLE
• 1 1/2 CUP SALSA FRESCA
• 1 1/2 CUP GRATED CHEDDAR CHEESE

Preparation

Step 1

COOK ONIONS IN 2 TSP OF OIL OVER MEDIUM HEAT UNTIL TRANSPARENT.

ADD SPICES & CHICKEN. COOK 1-2 MORE MINUTES; SET ASIDE.

PLACE OIL IN A DEEP FRYER OR LARGE HEAVY SKILLET; HEAT TO MEDIUM HIGH.

CAREFULLY DIP EACH TORTILLA IN HOT OIL FOR A FEW SECONDS JUST TO SOFTEN THEM UP & DRAIN THEM ON A PAPER TOWEL.

DIVIDE CHICKEN MIXTURE BETWEEN TORTILLAS & ROLL THEM UP SECURING THEM WITH A TOOTHPICK.

FRY THE FLAUTAS UNTIL GOLDEN BROWN ON ALL SIDES, DRAIN ON PAPER TOWELS.