Chicken Flautas

3 Tbs (45 ml) butter
1 medium onion, chopped
2 cloves garlic, finely chopped
1 cup (250 ml) cooked chicken meat, shredded
2 Tbs (30 ml) picante sauce or salsa
12 corn tortillas
Vegetable oil for frying
Sour cream for garnish (optional)
Picante sauce or salsa for garnish (optional)
Guacamole for garnish (optional)

Heat the butter in a skillet over moderate heat and saute the onion and garlic until tender but not brown, about 5 minutes. Add the shredded chicken and salsa and simmer until heated through. Meanwhile, heat about 1/2 inch (1 cm) of vegetable oil in a skillet over moderate heat and, using tongs, fry each tortilla for about 3 to 5 seconds, just enough to soften them. Drain on paper towels and place about 1 tablespoon (15 ml) of the chicken mixture on each tortilla, rolling them tightly to form thin, cigar-shaped rolls. Place seam side down in a shallow baking dish and bake in a preheated 400F (200C) oven until crisp, about 20 minutes. Serve garnished with sour cream, salsa, and/or guacamole of desired. Makes 12 flautas to serve 4 to 6 as an appetizer, 3 to 4 as a main dish.