Chicken tacos dorados (flautas)

Chop onion, garlic and drained canned tomatoes in a food processor as fine as possible.

Cook the puree in a little oil over medium heat a few minutes, stirring, until very thick; stir in a little cooked shredded chicken.

Season the cooled filling with a little salt.

Lay six tortillas on a baking sheet, spray both sides with oil, add another layer and spray it, and heat in a 350 degree oven two or three minutes until soft and pliable; stack them.

Fill each tortilla with a couple tablespoons of the cooled filling, roll tightly, and secure at an angle with a toothpick.

Crisp them in oil on both sides; remove the toothpicks.

Drizzle with crema and top with salsa verde, shredded lettuce and crumbled queso anejo.