2 chicken breasts, boiled and shredded
10-14 corn tortillas
salt (to taste)
pepper (to taste)
After boiling the chicken breasts, allow them to cool. While they cool down, warm up the corn tortillas either on an open flame or a comal. Shred the chicken, season with a pinch of salt and pepper. Line the edge of each tortilla with some shredded chicken and roll as tightly as possible. If you've never made these before you may want to stick them with a tooth pick so they don't unravel. Pour the vegetable oil into a frying pan and place the flautas in the oil, 4-5 at a time. Turn them over as they fry. Remove from heat and place them on a paper towel.
Top with guacamole, sour cream, and red salsa.
*you don't have to use chicken breasts, you can use thighs or whatever you have available.