Prepare the Ranch-Style Tomato Salsa:

Preheat a grill or broiler to high.

Place the tomatoes, chile peppers, onions and garlic on a grill tray or broiler pan. Grill or broil 4" from the heat. The tomatoes and chile peppers will take 2 minutes per side, or until the skins are blistered and charred. The onions will take 3 minutes per side, or until browned. The garlic will take 4 to 5 minutes per side, or until softened.

In a food processor, combine the chile peppers, onions and garlic. Puree to a coarse paste. Add the tomatoes, cilantro, and 3 tablespoons of the lime juice. Season with salt and black pepper. Process briefly to combine. (To make this salsa in a blender, add all of the ingredients at once and puree.) Transfer to a medium saucepan. Simmer over medium heat for 5 minutes, or until richly flavored. The salsa should be highly seasoned; add more salt or lime juice, if desired.

Prepare the Flautas:

Preheat the oven to 400 deg F.

Lightly spray the tops of the warmed tortillas with nonstick spray. Roll each tortilla, coated side out, into a slender tube that measures 1" in diameter. Tie with a piece of kitchen string to hold closed. If the tortilla breaks, it may not be warmed up enough. Try again with a fresh one. This recipe calls for 12 corn tortillas, so that you have 4 extra in case of breakage. Place rolled tortillas on a large baking sheet. Bake the tortillas for 6-8 minutes, or until lightly browned and crisp. Transfer to a rack to cool. Remove the string.

Just before serving, heat the chicken, cayenne pepper, cumin, stock and 1/4 cup of the Ranch-Style Tomato Salsa in a small skillet over high heat for 5 minutes, or until all the stock has been absorbed. Once stock is absorbed, add the cream cheese and stir until melted throughout. Using a teaspoon, stuff each tortilla tube with chicken mixture. Arrange the tubes on a platter or plates. Spoon the refried beans on top of the flautas and sprinkle with the lettuce. Spoon a little salsa over each flauta and garnish each with a dollop of sour cream.