1 lb. boneless chicken breasts
1 c. water
1/2 c. minced green onions
1 tsp. minced garlic
6 tbsp. chicken broth
2 tsp. flour
1/2 tsp. each cumin, oregano & chili powder
3-4 c. Crisco oil
1 doz. corn tortillas
Shredded lettuce
Guacamole
Cheddar cheese

Simmer chicken in water 20-25 minutes. Remove from water and cool. Shred chicken with fork. Saute onion and garlic in 1 tablespoon oil for 1-2 minutes. Stir in chicken, chicken broth, flour, cumin, oregano and chili powder. Simmer 3-5 minutes.

In a heavy skillet heat about 1 inch oil. Warm tortillas in microwave according to package. Spoon about 2 tablespoons of the chicken mixture down the center of each tortilla. Roll up tortillas tightly. Secure with toothpicks. Fry rolled up tortillas at 375 degrees until golden brown. Drain on paper towels. Serve on shredded lettuce with guacamole and shredded cheese.