Heat the butter in a skillet over moderate heat and saute the onion and garlic until tender but not brown, about 5 minutes.
3 tbsp butter, 1 medium onion, 2 cloves garlic
Add the shredded chicken and salsa and simmer until heated through.
1 cup chicken, 2 tbsp picante sauce
Meanwhile, heat about 1/2 inch (1 cm) of vegetable oil in a skillet over moderate heat and, using tongs, fry each tortilla for about 3 to 5 seconds, just enough to soften them.
Vegetable oil, 12 large corn tortillas
Drain on paper towels and place about 1 tablespoon (15 ml) of the chicken mixture on each tortilla, rolling them tightly to form thin, cigar-shaped rolls.
Place seam side down in a shallow baking dish and bake in a preheated 400F (200C) oven until crisp, about 20 minutes.
Serves garnished with sour cream, salsa, and/or guacamole of desired.