garlic clove, large and minced
chicken, cooked and shredded
green chiles, mild and finely chopped
Set tortillas aside to partially thaw. In large skillet, heat oil; saute onion and garlic for one minute.
Add chicken, chicken broth, chiles, raisins and seasonings. Dissolve cornstarch in water; add gradually to skillet and cook until thick and bubbly.
Heat 1/8" oil in another skillet over medium heat until hot.
Separate tortillas and saute, one at a time, a few seconds on each side, until limp. (Do not cook too long or they will become crisp and impossible to roll.)
Drain on paper toweling.
Fill each tortilla with about 2 heaping tablespoons chicken mixture across center, keeping filling 1" from edges.
Roll tortilla around filling. Place two or three flautas, seam side down, in hot oil.
Saute, turning on all sides, until crisp, about 30 seconds.
Drain on paper toweling; keep warm while frying the rest.
Serve with sour cream as a dip.