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1 c. chopped onion
2 tbsp. oil
3 c. chopped, cooked chicken
1/2 c. chicken broth or water
4 oz. can chopped green chiles, drained
2 tsp. oregano leaves
1 tsp. cumin
1/2 tsp. salt
Oil for frying
11.3 oz. super size flour tortillas
Picante sauce

In large skillet, saute onions in oil until tender. Stir in chicken, chicken broth, green chiles, oregano, cumin and salt. Bring to boil; cook, uncovered, about 5 minutes or until liquid has evaporated, stirring occasionally. In large heavy skillet heat 1/2 inch oil to 350 degrees. Heat tortillas as directed on package. Spoon about 1/3 cup chicken mixture across one end of tortilla. Roll up tightly; secure with toothpicks. Fry rolled tortillas in hot oil for about 1 minute on each side or until golden brown. Drain on paper towel. Serve with salsa. Makes 8 flautas.
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