Chicken Flautas *

Place 1 whole chicken in crock pot in the morning sprinkle with salt & pepper, fill with water and cook all day. Drain broth and set aside (save for a future soup recipe). Allow chicken to cook enough to debone.
Dice 2 large onions and saute in large skillet until tender. Add shredded deboned chicken. Add 1-1/2 Tablespoons cumin, saute. Chop 8-10 dill pickle spear into small dice. Add to chicken onion mixture. Remove from heat. Add 2-3 cups shredded cheese of choice (cheddar, pepper jack, etc), stir to mix thru.

Line 1 edge of large tortilla with chicken, onion, pickle, cheese mixture and roll tightly. Set aside and continue rolling balance of mixture into tortillas.

Shallow pan fry in vegetable oil or canola oil until lightly browned. Serve with sour cream and guacamole.