1 med. size onion, chopped (1/2 c.)
1 clove garlic, minced
2 tbsp. vegetable shortening or lard
1 tbsp. cornstarch
1 1/4 tsp. salt
1/4 tsp. pepper
1/2 c. chicken broth
2 1/4 c. chopped or shredded cooked chicken
1/2 c. cooked rice
1 can (4 oz.) chopped green chilies
Vegetable oil for frying
12 canned, refrigerated, or thawed, frozen corn tortillas or flour
Salsa (recipe follows)

1. Saute onion and garlic in shortening in a large saucepan until tender, about 3 minutes. Stir in cornstarch, salt and pepper; mix well. Stir in broth, chicken and chilies. Cook, stirring constantly, until very thick and bubbly.

2. Heat a 1/4 inch depth of oil in a large skillet. Dip tortillas into hot oil for a few seconds to soften; drain on paper toweling. Spoon a heaping tablespoon of filling in center of each tortilla; roll up.

3. Saute flautas, a few at a time, in the hot oil in the skillet, turning often, until crisp, about 2 minutes. Keep flautas warm until all are cooked. Serve with Salsa. Garnish with lettuce, if you wish.

Salsa: Chop 2 medium size ripe tomatoes, 1 medium size onion and 1 medium size halved and seeded green pepper. Combine with 1/4 cup chopped parsley, 1 minced clove garlic, 1/2 teaspoon salt, 1/8 teaspoon pepper and 1/8 teaspoon ground cumin in a small bowl; mix well. Refrigerate 1 hour or until cold.