Chicken Flautas

4 chicken breasts; boneless & skinless

2 red onions

garlic powder

3-4 cups shredded mozzarella and provolone

30 corn tortillas

vegetable oil

salt & pepper to taste

Put the chicken in a pot of water and bring it to a boil. Lower the heat and simmer for 15-20 minutes, or until the chicken is cooked. Remove the chicken from the pot and shred it.

Dice the onions and add them to a pan of heated oil. Add several shakes of garlic powder. Sauté on low heat until onion is soft, but not browned. Add the shredded chicken, season with salt and pepper. Remove the pan from the stove and add most of the cheese. Mix well.

Soften corn tortillas in the microwave for about 30 seconds. Heat frying oil in a pan. Place chicken mixture in each tortilla, roll it up tightly and secure it with a toothpick. Immediately place flautas in oil, so the tortillas do not crack. Turn the flautas frequently, cooking until they are golden brown and the chicken on the edges are browned.

Serve with a dollop of sour cream, a drizzle of medium salsa, and a sprinkling of cheese on top. Red rice and refried beans with chips and guacamole would make nice sides.

Chris, Griffeth and I made these last night to celebrate the end of finals--we ended up serving chicken flautas to 2 other apartments. They were a big hit. I think we will have to make this a bimonthly occurrence.