In a small pan, saute the garlic & onion in the oil until translucent. Add the tomato & pepper and continue frying. Add the chicken, salt & pepper. Fry for 3-4 more minutes. Remove from heat. In another frypan, heat about 1" corn oil on med. high. The tortillas you use should be of good quality, thin, and 6-7" long. If you use those grocery store kind from the plastic bags, they will be too thick and will crack when you roll them. In each tortilla, place 1 heaping tbsp of the chicken filling. Carefully roll them up, as tightly as possible. Secure with 3-4 toothpicks. Fry each in the oil until the tortilla is hard and a golden color. Continue until all 12 flautas are made. Formatted for MM by E. Caldwell -KVNH17B. See Part 2. Posted to EAT-L Digest 25 Aug 96 Date: Mon, 26 Aug 1996 15:06:52 -0500 From: LD Goss
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|Serving Size: 1 Serving (289g)|
|Recipe Makes: 12|
|Calories from Fat: 112 (22%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||17 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 9.3mg||3 %|
|Sodium 103.9mg||4 %|
|Potassium 690.7mg||18 %|
|Total Carbohydrate 91.9g||27 %|
|Dietary Fiber 15.2g||61 %|
|Sugars, other 76.8g|
|Protein 15.4g||22 %|
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Calories per serving: 517
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