1.5-2.0 lbs chicken (bone in or boneless, your choice)
1 16 oz. jar Authentic Mexican Style Rice Mex
1 16 oz. jar Salsa Verde (Tejano Salsa)
1 20 count pack Corn tortillas
3 cups vegetable oil
1 container sour cream
1. Cook chicken in the Rice Mex for 40 minutes in a covered pot or pan over medium/high heat. De-bone the chicken (if needed); Shred the chicken to palatable sized shreds. Keep the de-boned chicken with the sauce in a pan warming while you:
2. Warm the tortillas in a skillet or steam them to soften them. They should be soft and pliable. Heat the oil on medium/high heat until hot.
3. Fill tortillas with about 2-3 oz. of the shredded de-boned chicken. Roll the tortilla around the chicken filling into a snug (but not tight) flute shape. Use a toothpick to hold the tortilla in the flute shape. Fry chicken "flauta" until tortilla holds its shape (approximately 2-3 minutes). Remove the toothpicks and serve 2-3 flautas on a plate. Add green salsa on top of flautas (about 2 tablespoons). Add a dollop of sour cream on one end of the flautas if you like.