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

Combine chicken and water in 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 fork. Set aside. Saute onion in butter in a large skillet until tender. Add chicken, tomatoes, green chilies, garlic powder, cumin, salt, and pepper. Cook over medium heat. Stirring occasionally, 5 to 8 minutes or until liquid evaporates. Fry tortillas, one at a time, in 1/4 inch hot oil (375 degrees) about 5 seconds on each side or just until softened. 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 wooden pick. Repeat with remaining ingredients. Fry flautas in deep hot oil (375 degrees) 2 to 3 minutes or until golden brown, turning once. Drian well on paper towels. Serve with sour cream and taco sauce. Makes 9 servings.