4 cooked chicken breasts
1 c. shredded Monterey Jack cheese
1 (4 oz.) can diced green chili peppers, drained
1/2 tsp. cumin
Flour tortillas

Skin and bone chicken breasts. Shred chicken. In a medium size bowl, stir together shredded chicken, cheese, chili peppers and cumin. Set aside. Heat flour tortillas, a few at a time in plastic wrap in a microwave, only until soften. Spoon about 1/4 of the filling down center of tortillas. Roll up tightly. Secure with a toothpick. Fry in a deep fryer 2 or 3 at a time until golden brown. Drain on paper towels. Keep in a 200 degree oven while frying remaining flautas. Remove toothpicks and serve with sour cream and salsa.