1 (2 1/2 to 3 lb.) fryer, cut up and skinned
2 qt. water
2 tbsp. butter
1 med. onion, chopped
1 (10 oz.) can tomatoes and green chilies, undrained
1 tsp. garlic powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 dozen corn tortillas
Vegetable oil
Sour cream
Taco sauce

Combine chicken and water in a Dutch oven. Bring to a boil; cover and simmer 1 1/2 hours or until chicken is tender. Remove chicken from broth, reserving broth for use in other recipes. Shred chicken with a fork. Set aside.

Melt butter in a large skillet; add onion and saute until tender. Add chicken, tomatoes, and green chilies, garlic powder, cumin, salt, and pepper; cook over medium heat, stirring constantly, 5-8 minutes or until liquid evaporated.

Fry tortillas, one at a time, in 1/4 inch hot oil (375 degrees) about 5 seconds on each side. Drain thoroughly on paper towels. Place about 2 tablespoons chicken mixture across center of a tortilla in a narrow strip. Roll up tortilla tightly and secure with a toothpick. Repeat with remaining ingredients.

Fry flautas in deep hot oil (375 degrees) 2-3 minutes or until golden brown, turning once. Drain well on paper towels. Serve with sour cream and taco sauce. Yields 1 1/2 dozen.