In a medium bowl combine the shredded chicken, picante sauce and cheese.
In a small skillet heat vegetable oil over medium high heat. Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all of the tortillas (if possible, have someone help you do this). Place tortillas on paper towel to soak up some of the oil.
Put 1 tablespoon of the chicken mixture in the center of a tortilla. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone.
Bake tortillas in the preheated oven for 20 minutes or until tortillas are a little crispy and golden brown.
Submitted By: Joyce
These are awesome because they are baked and not fried. You can also use flour tortillas to make flautas!
Shawna - 2nd recipe from the site, another awesome one! Thank you! We made these with tomato sauce and some taco seasoning instead of salsa because the kids don't like the hot salsa (only kind we had), but they were so good! Even stashed a few in the freezer for Husband's lunches!