1 1/2 c. cooked chicken- DO NOT OVERCOOK YOUR CHICKEN
1 c. chopped onion
1/2 c. canned mild green chilies
1/4 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. ground oregano
10 corn tortillas
2-4 c. vegetable oil
1 1/2 c. sour cream
1 1/2 c. guacamole
1 1/2 c. Salsa Fresca
1 1/2 c. grated Cheddar cheese
Cook onions in 2 tablespoons of oil over medium heat until transparent. Add spices and chicken. Cook 1-2 more minutes; set aside.Place oil in a deep fryer, or large heavy skillet; heat to medium high. Carefully dip each tortilla in hot oil for a few seconds each, just to soften them up and drain them on paper towels.
Divide the chicken mixture between the tortillas and roll them up, securing each one with a toothpick.
Fry the flautas until golden brown on all sides; drain on paper towels.
Serve the flautas with a dollop each of sour cream, Guacamole, and Salsa Fresca and sprinkle with a little grated cheese.