Mexican Chicken Flautas - cooking recipe

Ingredients

2 lbs boneless chicken breasts
1 ounce salt
16 ounces water
8 ounces chicken broth
3 -4 teaspoons garlic powder
3 -4 teaspoons onion powder
3 ounces corn oil
4 ounces tomato sauce
3 -4 teaspoons chili powder
2 ounces cilantro
1/2 teaspoon cumin
1 (4 ounce) can green chilies
4 ounces cornstarch
3 (10 ounce) packages corn, tortilla's

Preparation

Cook chicken in water with salt, garlic powder and onion powder. Bring water to a boil and cook for 30 minutes.
Remove meat and save the liquid. Shred meat and set aside.
In a large deep skillet add chicken, and reserved liquid and lightly cook covered for 5 minutes.
Add all remaining ingredients and seasonings, using cornstarch to thicken. Simmer for 10 minutes. Set aside and allow to cool slightly.
Heat a skillet lightly coated with corn oil. Fill corn tortillas that have been lightly warmed on burner with meat mixture and roll to form a tight tube. Fry in skillet until crisp and crunchy.
Serve with guacamole, sour cream or salsa.