3 cups water
1 pound boneless chicken breasts
2 bay leaves
1/2 teaspoon salt
1/2 cup salsa
1/2 teaspoon cumin
1 cup oil
16 soft corn tortillas

Heat oven to 425°F. Bring water to boil. Add chicken, bay leaves and salt and return to boil. Reduce heat, cover and simmer 15 minutes till chicken is no longer pink in center. Remove chicken, discard bay leaves and all but 1/4 cup cooking water. Shred chicken with 2 forks. Return to pan with reserved water, salsa and cumin and stir to mix well. Heat oil in skillet over medium-high heat but not smoking. Cook tortillas one at a time about 5 seconds each side, just till pliable, and drain on paper towels. Spoon 2 tablespoons chicken mixture on one end of tortilla and roll up tightly. Place seam side down on baking sheet. Bake 15 minutes till golden and crisp.