These flautas are my husband's second favorite food. The first is fried chicken tied with Cadillac Queso. If I make the mistake of asking what he wants for dinner, he almost always says fried chicken. Of course, I can't give him that all the time, just sometimes.
But sometimes, when we have "Party Food Night" or "Appetizer Night," these definitely have to be on the menu. Now, it calls for a Mexican tomato sauce with the brand name of El Pato. Don't worry. If you can't get El Pato, use regular tomato sauce and spice it up with cayenne or red chili flakes. But, if you can find El Pato tomato sauce (try Dollar General, of all places), you will love it.
3 chicken breasts, cooked and shredded (throw some cumin and garlic and onion powder in the pot when you cook it)
1 4-ounce can green chilies
1 7-ounce can El Pato tomato sauce
1 T cumin
1 T chili powder
1 T garlic powder
1 C chicken stock
10-12 corn tortillas
Peanut oil for frying
In a large skillet, coat the bottom with olive oil. Put your chicken in and green chilies. Add in the spices and seasonings. Add in the tomato sauce and chicken stock. Cook over medium high heat until most of the liquid has cooked out.
Soften your tortillas by wrapping them in a damp towel and microwaving them for about a minute. Take each tortilla and spoon a thin line of the filling down the center. Roll them up. They should look like thin cigars. Place seam-side down on a cookie sheet and freeze at least an hour.
In a skillet, preheat the oil on medium high heat. Place the flautas in the oil seam-side down. Fry a couple of minutes on each side until golden brown. Keep them warm in a 200 degree oven until all flautas are fried.