CHICKEN FLAUTAS

Steps:

• Bring chicken pieces and water to boiling in kettle; lower heat; cover.
• Simmer until fork tender, about 25 minutes.
• Drain; reserve 1/2 cup broth.
• Cool chicken until easy to handle.
• Bone and skin chicken; shred meat.
• Heat lard or shortening in a large saucepan until melted.
• Add onion and garlic; saute 1 minute.
• Stir in cornstarch, salt and pepper.
• Add reserved 1/2 cup of broth, shredded chicken and chilies.
• Stir and cook until very thick and bubbly; remove from heat.
• Heat about 1/4" of oil in a small skillet over medium heat until very hot.
• Saute tortillas one at a time, a few seconds on each side, until limp.
• This will soften tortillas so that they will roll up more easily.
• Do not cook too long or they will become crisp.
• Drain on paper towels.
• Fill each tortilla with a heaping spoonful (3 tblsp) chicken mixture across center.
• Roll tortilla around filling.
• Be sure filling is 1" from edges or ends of rolled tortilla to avoid splattering during frying.
• Place 2 or 3 flautas, seam side down, in hot oil.
• Saute, turning on all sides until crisp.
• Drain and keep warm while cooking the rest.
• Combine sour cream and milk in small saucepan.
• Heat over very low heat just until lukewarm.
• Spoon over flautas.
• Garnish with fresh coriander or cilantro leaves, if you wish.