Chicken and Cheese Flautas

submitted by amanda
from U.S.

6 flour tortillas
1 cup shredded Monterrey jack pepper cheese
3/4 cup cooked chicken
3/4 teaspoon ground cumin
1/3 cup chunky salsa
4 teaspoons vegetable oil
guacamole (optional)
sour cream (optional)

Combine the chicken, cheese and cumin in a small bowl. Place about 1/4 of
the chicken mixture on each tortilla. Top with 1 tablespoon salsa. Roll
tightly and secure with a toothpick; brush with oil. Cook filled
tortillas over medium heat in a 10 inch skillet 4 to 6 minutes, turning
occasionally until filling is hot and tortillas are toasted. Remove
toothpicks and serve with guacamole and sour cream if desired.

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