3 tablespoons cream
1 garlic clove, minced
Chicken Deshebrada, warmed
2 tablespoons minced fresh cilantro
Warm the cream with the garlic in a saucepan over medium heat. Add the chicken Deshebrada and simmer until the cream is absorbed. Stir in the cilantro. Pour 1 1/2 inches of vegetable oil into a heavy saucepan. Heat the oil until it ripples. With tongs, dunk a corn tortilla into the hot oil long enough for it to go limp. Repeat with the remaining tortillas and drain them. Spoon 1 1/2 to 2 tablespoons of filling on a tortilla and roll up tight. Secure the flauta with a wooden pick. Repeat with the remaining filling and tortillas.
Reheat the oil to 375 degrees F.
Add several flautas to the oil and fry for about 2 minutes, turning to cook evenly golden brown and crisp. Repeat with the remaining flautas. Remove wooden picks and serve immediately. Accompany with Guacamole or Avocado Hot Sauce and salsa.
Add grated Monterey jack cheese to the filling. Serve with guacamole or Avocado Hot Sauce, salsa, scallions, tomatoes and more Monterey jack.