1    9 oz pkg. frozen tortillas

      2 tb Oil

    3/4 c  Chopped onion

      1 lg Garlic clove,minced

  2 1/4 c  Cooked,shredded or finely

           -diced chicken
    2/3 c  Chicken broth

      1    4 oz can mild green

           -chilies,finely chopped
    1/3 c  Raisins

      1 ts Salt

    1/2 ts Ground coriander

    1/4 ts Ground cumin

    1/8 ts Pepper

      1 tb Cornstarch

      1 tb Water

           Oil for frying
    1/2 pt Sour cream

  Set tortillas aside to partially thaw.In large skillet,heat oil; saute
  onion and garlic for one minute.Add chicken,chicken broth, chilies,raisins
  and seasonings.Dissolve cornstarch in water;add gradually to skillet and
  cook until thick and bubbly.Remove from heat.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 tbsp. 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.
  Makes 12.