Flautas 

2 tablespoons oil

2 tablespoons flour

1 cup milk

1 cups  cheddar cheese

1  Tablespoon taco seasoning (see my recipe)

2 cups shredded cooked chicken, turkey, beef or pork

6 medium  flour tortillas

vegetable oil (optional for frying)

1/2 cup salsa (see my recipe)

Optional:

green chopped chilis

sour cream

diced tomato

diced avocado

guacamole

shredded lettuce

In a medium size sauce pan, make a blonde roux with the oil and flour, when the flour is toasted, whisk in the milk then add the cheese. You should have a thick cheese sauce. Stir in the shredded meat and season with taco seasoning. 

Place enough filling into each tortilla to roll up a  flauta the size of a fat cigar. Place on a plate seam size down. You should have around 6 of the flautas. I like to put them in the freezer for about an hour to help them not come unrolled as I cook them.

Shallow fry in batches until they are crisp. You can place them in the oven at 130 C. to stay warm while you fry them all up. 

Serve with any of your favorite toppings.