1/4 c. chopped onion
1 clove garlic, minced
1 tbsp. vegetable oil
1 1/2 tsp. cornstarch
1/4 c. chicken broth
1 c. cooked shredded chicken
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. chopped green chiles
6 (6 inch) corn tortillas
Vegetable oil
Guacamole

Saute onion and garlic in 1 tablespoon oil in a skillet until tender. Set aside.

Combine cornstarch and chicken broth; add cornstarch mixture, chicken, and next 3 ingredients to onion mixture. Cook over medium heat, stirring constantly, until mixture thickens. Set aside.

Fry tortillas, one at a time, in 1/4 inch hot 375 degree oil about 5 seconds on each side or just until softened. Drain on paper towels. Spread about 2 tablespoons chicken mixture in center of each tortilla. Roll up each tortilla tightly, and secure with a wooden pick.

Heat oil in skillet. Add flautas, and brown on all sides over high heat, 375 degrees. Drain on paper towels. Serve with guacamole. Yield: 2 servings.