Makes 6 Chevy's Jalapeno Jelly To Make the Pineapple Salsa: 6 10 inches flour tortillas 1/2 cup chopped onion 1 garlic clove, minced 1 teaspoon cooking oil 2 cups shredded cooked chicken or carnitas 1 cup canned black bean, rinsed and drained 1 cup canned or fresh corn 1/2 cup bottled salsa 1/2 cup shredded Mexican blend cheese 2 tablespoons snipped fresh cilantro or 2 tablespoons oregano cooking oil for frying 3 cups shredded lettuce Optional Garnishes guacamole bottled salsa sour cream cilantro pineapple salsa - directions at the bottom Preheat oven to 350 degrees . Wrap tortillas tightly in foil. Heat in oven about 10 minutes or until heated through. To Make the Filling: In a large saucepan, cook onion and garlic in the 1 teaspoon hot oil until tender. Stir in chicken, black beans, corn, 1/2 cup bottled salsa, the cheese, and 2 tablespoons cilantro. To Fry the Flautas: Spoon about 1/2 cup of filling across each warm tortilla about
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