Chicken Flautas with Roasted Tomatillo Salsa

Add water to large saucepan and bring to a boil over high heat. Add chicken, bay leaves and salt, bring just to a boil, reduce heat, cover and simmer 15 minutes or until chicken is no longer pink in the center. Remove chicken from pan, discard bay leaves and all but 1/4 cup of the cooking water; shred chicken with 2 forks. Return shredded chicken to the reserved 1/4 cup water in saucepan, add picante sauce and cumin, and stir to blend well.

Preheat oven to 425°F. Heat oil in a 10-inch skillet and over medium-high heat until hot, but not smoking. Cook tortillas quickly one at a time, about 5 seconds on each side, just until pliable, and drain on paper towels.

Spoon 2 tablespoons of the shredded chicken on one end of each tortilla and roll tightly, resembling a cigar. Place seam side down on a baking sheet. Repeat with remaining ingredients. Bake filled tortillas 15 minutes or until golden and crisp. Serve with salsa.