Chicken Flautas

This is from my Mexican cook book.crispy fried tortillas with a chicken and cheese filling make a delicious light meal,especially when served with a spicy tomato salsa,make sure that the oil is hot enough to prevent the flautas from absorbing too much oil.keep the tooth picks in place until flautas have been fried,remove them before serving.

• Ready In: 1 hr
• Yields: 12 flautas

Ingredients

• 2  chicken breasts, boneless and skinless
• 1  onion, finely chopped
• 2  garlic cloves, crushed
• 1  tablespoon  vegetable oil
• 3 1⁄2 ounces feta cheese, crumbled
• 12  corn tortillas
•  oil (for frying)
•  salt and pepper

Directions

1. bring a pot of water with chicken breasts in to a boil,lower the heat and simmer for 15-20 min,remove the chicken and let it cool,shred the chicken.
2. heat oil in a frying pan and cook the onion and garlic for 5 min,add the shredded chicken,season with salt and pepper,mix well,remove from heat,stir in cheese.
3. heat the tortillas wrapped in paper towel on high for 30 sec.
4. place a spoonful of chicken of chicken filling on each tortilla,roll them tightly around the filling to make a neat cylinder,secure with a toothpick.immediately cover the rolls with a plastic wrap to prevent from drying out and splitting.
5. pour oil in a frying pan to a depth of 1 inch,heat it until a small cube of bread,added to the oil,rises to the surface and bubbles at the edges before turning golden.fry the flutes for 2-3 min or until golden,turn frequently.
6. drain on paper towels and serve immediately with salsa.