PREPARATION:
- Combine chicken, chilies, water, salt and cumin in medium skillet. Bring to a boil over medium-high heat. Reduce heat to low. Cover; simmer 15 to 20 minutes until chicken is tender. Remove chicken; let stand until cool enough to handle. Drain chilies; reserve.
- Prepare Fresh Tomato Salsa and Classic Guacamole.
- Remove and discard bones and skin from chicken. With fingers, tear chicken into long, thin shreds. Warm corn tortillas.
- For each flauta: Overlap 2 tortillas by about half of each tortilla. Spoon 1/8 of chicken mixture down center. Top with 1/8 of reserved chilies. Roll up as tightly as possible.
- Preheat oven to 250°F. Heat 1 inch oil in deep, heavy skillet over medium-high heat to 375°F; adjust heat to maintain temperature. Line baking sheet with paper towels.
- Fry flautas, 1 or 2 at a time, in oil, holding closed with tongs during first 30 seconds to prevent flautas from unrolling. Fry 2 minutes or until crisp and golden on all sides, turning occasionally. Drain on paper towels. Keep warm in oven on prepared baking sheet.
- To serve, place 2 to 3 flautas on each lettuce-lined plate. Top each serving with some of the cheese, Classic Guacamole and sour cream. Garnish, if desired. Serve with Fresh Tomato Salsa.