1 1/2 c. cooked chicken
1 c. chopped onion
1/2 c. canned mild green chilies
1/4 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. ground oregano
8 corn tortillas
2-4 c. vegetable oil
1 1/2 c. sour cream
1 1/2 c. guacamole
1 1/2 c. Salsa Fresca
1 1/2 c. grated Cheddar cheese

Cook onions in 2 tablespoons of oil over medium heat until transparent. Add spices and 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 each, just to soften them up and drain them on paper towels.

Divide the chicken mixture between the tortillas and roll them up, securing each one with a toothpick.

Fry the flautas until golden brown on all sides; drain on paper towels.

Serve the flautas with a dollop each of sour cream, Guacamole, and Salsa Fresca and sprinkle with a little grated cheese.

Both recipes below.

GUACAMOLE:

2 lg. ripe avocado
1 sm. minced onion
1 tsp. chili powder
1 tsp. salt
1/2 tsp. ground pepper
1 chopped tomato
3 tbsp. lemon juice
Dash Tabasco sauce
1/2 tsp. oregano
1/2 tsp. cumin
1/2 c. sour cream

Mash peeled avocados well with fork. Add other ingredients and blend well. Refrigerate before serving. You may substitute finely chopped green chili peppers for chili powder.

SALSA FRESCA:

4 lg. chopped tomato
1/2 c. chopped onion
1/2 sm. can chopped, mild green chilies
3 tbsp. chopped cilantro
1 clove crushed garlic
1/2 tsp. dried oregano
1/2 tsp. chili powder
1/2 tsp. dried sage
1/2 tsp. dried cumin
Tabasco sauce

Blend all ingredients except Tabasco sauce. Add the Tabasco sauce to taste; serve with tortilla chips as an appetizer or as an accompaniment to any Mexican food.