1 pound boneless skinless chicken, cooked and shredded
16 corn tortillas (6-inch)
1 cup shredded Monterey Jack cheese
Vegetable oil for frying
Mix sour cream and 2 tablespoons of the marinade in small bowl. Mix chicken and remaining marinade in medium bowl. Set aside.
Microwave tortillas, several at a time, on microwavable plate on HIGH 20 seconds or until softened. Spoon about 2 tablespoons chicken mixture onto each tortilla. Top each with 1 tablespoon of the cheese. Roll up tightly. Secure with toothpick.
Pour oil to 1-inch deep in large skillet. Heat oil to 375°F on medium heat. Fry flautas, several at a time, 3 minutes or until crisp, turning occasionally. Drain on paper towels. Remove toothpicks. Serve with sour cream sauce and, if desired, guacamole and salsa.
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