Created on February 8th, 2010
Preheat oven to 350 degrees.
In a large mixing bowl, combine shredded chicken, picante sauce, cumin, and cheese.
Spray Pam in a small skillet and heat skillet over medium high heat.
Place a corn tortilla in the pan for 2-4 seconds on each side to soften.
Place 1-2 TB of chicken mixture in the center of tortilla and roll up.
Place tortilla on a lightly greased cookie sheet, seam side down.
Repeat with all the tortillas until chicken mixture is gone.
Bake tortillas in the oven for 15-25 minutes or until tortillas are a little crispy and golden.
Serve with white queso and enjoy!
In a medium sauce pan, melt Velveeta pepper jack cheese, cream cheese and green chilis.
Add milk if necessary to thin.
Serve with flautas or chips and enjoy!