Heat 1 inch of oil in a frying pan, while you prepare the tortillas.
Mix 2 cups of shredded cooked chicken with 1 cup Monterrey Jack Cheese (shredded) and 1/2 cup green chili salsa in a bowl, with 1/2 tsp salt. Heat corn tortillas wrapped in a towel, in the microwave for 1 minutes. Roll the mixture into the tortillas and place seam side down in the hot oil. (Hold there until the rolled tortilla stays - otherwise it may unroll and all your mixture spill out!) Turn once, then drain on paper towels. Even if some of the chicken mixture does fall out into the oil, it's great crumbled atop the flautas.
Mix 1/3 cup sour cream with 2 T lime juice and season with salt. Use this for dipping!
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