Ingredients
3cupschicken,shredded
½cupsalsa
1candiced chilies
1cupMexican cheese,shredded
garlic salt
pepper
12flour tortillas,(5 to 6-inch rounds)
vegetable oil,or canola oil, for frying
2cupsiceberg lettuce,shredded
Preparation
Fill a large pot with enough oil to reach 2 inches up the side of the pan. Heat over medium heat until a deep-frying thermometer inserted in the oil reads 375 degrees F.
In a medium bowl, combine the chicken, salsa, diced chiles, cheese, garlic salt and pepper.
Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla. Roll tortilla tightly around the filling and secure with a toothpick.
Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown, then remove to a paper towel-lined plate and immediately season with salt.
Keep flautas warm in the oven on a sheet tray while assembling and cooking the remaining tortillas.
