*  Exported from  MasterCook  *
 Recipe By     :
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Tex-Mex                          Chicken
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Miguel (MJNT73C) -- Posted on *P 4/09/92
   12                    Corn Tortillas
    1                    Whole chicken breast -- remove
                         and shred
    1                    Garlic clove -- diced
      1/3  large         Onion -- diced
    1      large         Ripe red tomato -- diced
    2      tablespoons   Olive oil -- Salt to taste
           to            taste
    2      small         Green chile peppers -- diced
                         Salsa fresca OR
                         Creme fraiche
                         -----MEL'S GUACAMOLE-----
    1                    Garlic clove
    1      small         Hot green pepper
    2                    Avocados; peeled -- seed
                         and mashed.
      1/3  cup           Fresh cilantro -- minced
    1      small         Onion -- diced
           to            taste -- Pepper to taste
 In a small pan, saute the garlic & onion in the oil until translucent. Add the
 tomato & pepper and continue frying. Add the chicken, salt & pepper. Fry for 3-4
 more minutes. Remove from heat.
  In another frypan, heat about 1 corn oil on med.
 high. The tortillas you use should be of good quality, thin, and 6-7 long. If
 you use those grocery store kind from the plastic bags, they will be too thick
 and will crack when you roll them. In each tortilla, place 1 heaping tbsp of the
 chicken filling. Carefully roll them up, as tightly as possible. Secure with 3-4
 toothpicks. Fry each in the oil until the tortilla is hard and a golden color.
 Continue until all 12 flautas are made.
 My guacamole:  On a griddle, toast 1 clove garlic and 1 small hot green pepper.
 remove the garlic from the skin, and place it and the pepper, stem removed, in a
 molcajete. Mash them up. Add 2 avocados, peeled & seed removed, one at a time
 and mash them also. In a small bowl, place the above, along with 1/3 cup minced
 cilantro, 1 small diced white onion, and salt & pepper to taste. Stick the seeds
 back in to prevent discoloration.
  Formatted for MM by E. Caldwell -KVNH17B
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