Crisp corn tortilla rolls filled with shredded chicken and cheese make tasty appetizers for game day and Cinco de Mayo parties.
Mix sour cream and 2 tablespoons of the marinade in small bowl. Mix chicken and remaining marinade in medium bowl. Set aside
Microwave tortillas, several at a time, on microwavable plate on HIGH 20 seconds or until softened. Spoon about 2 tablespoons chicken mixture onto each tortilla. Top each with 1 tablespoon of the cheese. Roll up tightly. Secure with toothpick
Pour oil to 1-inch deep in large skillet. Heat oil to 375°F on medium heat. Fry flautas, several at a time, 3 minutes or until crisp, turning occasionally. Drain on paper towels. Remove toothpicks. Serve with sour cream sauce and, if desired, guacamole and salsa