Chicken Tortilla Flutes [Rolls]

1. 1

   Heat the tortillas in an unoiled nonstick skillet in a stack, moving the tortillas from the top to the bottom so that they warm evenly. Wrap in foil or a clean dish towel to keep warm.

2. 2

   Place the chicken in a large bowl with the chili powder, half the chopped onion and cilantro, and salt to taste. Add enough sour cream to bind the mixture together.

3. 3

   Arrange 2 corn tortillas on the counter so that they are overlapping, then spoon some of the filling down the center. Roll up very tightly and secure in place with a toothpick or two. Repeat with the remaining tortillas and filling.

4. 4

   Heat enough oil for frying in a deep skillet until hot and fry the rolls until golden and crisp. Carefully remove the rolls from the oil and drain on paper towels.

5. 5

   Serve with Guacamole, salsa, sour cream and remaining onion & cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.