Filling
4 chicken thighs
1 small onion, diced
1 large clove garlic, minced
2 fresh jalapeno peppers, seeds and veins removed, diced
2 cups water
1 Tablespoon (approx) chili powder
1/2 Tablespoon (approx) cumin powder

Throw all this stuff in a crockpot, cover, and set on low. Cook overnight
or 8 hours prior to assembling the flautas.

Then, take skin and bones out and discard. The meat should just fall off
the bones. With a slotted spoon, remove meat to a bowl, and with a couple
of forks, shred it.

Then add

1 can fatfree refried beans (or equivalent amount of homemade)

And combine.

Next get a clean teatowel, and wet it with hot water from the tap. Wring it
out. Get

24 corn tortillas (the small ones, approx 4-5" in diameter)

(Very important to use corn tortillas, for the flavor and texture of the
flautas).

Put the corn tortillas in the wet teatowel and wrap around them,
surrounding the tortillas. Put the bundle in the microwave and cook on HIGH
for about 2-3 minutes until the tortillas are hot, steaming, soft and
pliable.

(This step replaces the traditional high-fat method of cooking them in hot
oil til soft)

One at a time, take a tortilla out of the microwave. Take about 1/2 teaspoon
of filling (very important to use a small amount, to ensure the success in
the final result - believe me, I learned the hard way). Put the filling at
the edge of the tortilla, and then roll very tightly until the flauta is
about the width of your pinky. Take a toothpick and stick through the
flauta to make sure it won't unroll.

Put the flauta on a sprayed cookie sheet, and spray the top of the flauta
with canola oil cooking spray.

Repeat for the rest of the tortillas. Bake at 400 degrees until golden
brown and crispy. Remove cookie sheet from oven. Let sit for about 15
minutes before removing toothpicks. You can eat these right away with
guacamole, or you can freeze them in a ziplock bag and heat them up again
the next time you have company over.