Chicken Flautas (Flautas de Pollo)

Heat tortillas in a comal or skillet on each side until pliable.

Chop up 2 to 3 chipotles in adobo and add to shredded chicken. Mix well. Fill each tortilla with a little of the chicken mixture and roll up. (Don’t make flautas so thick that they cant be rolled up.) Secure each flauta with 1 or 2 toothpicks.

Fill a frying pan with oil enough for frying (about halfway up). When oil is sizzling, add flautas 3 to 4 at a time and fry until golden brown, turning flautas as needed. Drain on a paper-towel-lined plate.

Serve garnished with lettuce, sour cream, and lime.