Cook chicken in the Rice Mix for 40 minutes in a covered pan over medium heat.
Shred the chicken to palatable sized shreds. Keep the chicken warm.
Warm the tortillas in a skillet or steam them to soften them.
They should be soft and pliable.
Fill each tortillas with shredded chicken.
Roll the tortilla around the chicken filling into flute shape.
Use a toothpick to hold the tortilla in the flute ("flauta" in Spanish) shape.
Heat the oil until hot.
Fry chicken "flauta" approximately 2-3 minutes or until tortilla holds its shape.
Remove the toothpicks and serve 2-3 flautas on a plate.
Add green salsa on top of flautas.
Add a dollop of sour cream on one end of the flautas.