CHICKEN FLAUTAS

3 c chicken shredded

1/2 c salsa

1 small can diced chilies

1 c Mexican Cheese shredded

garlic salt

pepper

12 flour tortillas 5-6" rounds

vegetable or canola oil for frying

2 c iceberg lettuce shredded

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, about 2 minutes, 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.

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