Slow cooked chicken, seasoned with hot peppers, then wrapped in deep fried goodness.
Preheat the oven to 300F/150C.
Mix the ingredients together in a baking dish and add the chicken. Make sure the chicken is nearly covered and coated. Bake for 3-4 hours until the chicken is fork tender. Use two forks to shred the chicken. Set aside.
Heat the olive oil in a skillet. Sautè the onions, garlic and mushrooms until the onions start becoming soft. Add the peppers and the chicken. Mix in the seasonings, lime juice and chicken stock. Simmer until the liquid is nearly reduced to zero. You want the mixture moist but not overly wet.
Add the ingredients together in a small bowl and set aside.
Spoon a couple of tablespoons of filling onto each half tortilla. Roll tightly and secure with a toothpick. Heat the vegetable oil to 335F/ 170C. Deep fry the flautas until golden and crispy. Drain and place on kitchen roll to absorb excess oil.
Place the flautas on a bed of lettuce, top with the tomato and spring onion along with the cheese. Serve immediately.