Chicken Tortilla Flutes [rolls]

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 soft corn tortillas
• 12 ounces cooked chicken, i use the cans of chicken occasionally (diced, works great)
• 1 teaspoon mild chili powder (hot powder if you like hot)
• 1 onion, chopped
• 2 tablespoons finely chopped fresh cilantro
• salt
• 1 -2 tablespoon sour cream
• vegetable oil, for frying
• toothpick, for holding tortillas together once rolled up

Recipe

• 1 heat the tortillas in an unoiled nonstick skillet in a stack, moving the tortillas from the top to the bottom so that they warm evenly. wrap in foil or a clean dish towel to keep warm.
• 2 place the chicken in a large bowl with the chili powder, half the chopped onion and cilantro, and salt to taste. add enough sour cream to bind the mixture together.
• 3 arrange 2 corn tortillas on the counter so that they are overlapping, then spoon some of the filling down the center. roll up very tightly and secure in place with a toothpick or two. repeat with the remaining tortillas and filling.
• 4 heat enough oil for frying in a deep skillet until hot and fry the rolls until golden and crisp. carefully remove the rolls from the oil and drain on paper towels.
• 5 serve with guacamole, salsa, sour cream and remaining onion & cilantro.