In a pot, add chicken, onion, jalapenos, salt.  Cover with water and bring to a boil.  Reduce heat to simmer for 1 hour.  Remove the chicken from the pot to cool.  Shred chicken.
 

In a deep pan, heat the vegetable oil to about 400 degrees F.  Oil will be hot, not smoking.  Dip La Finca tortillas into the hot oil for 1 second to soften the tortillas.
 

Lay 2 tablespoons of the chicken in the middle of the tortilla.  Roll the tortilla up and push a toothpick into the middle to secure the flauta.  Use the heated oil to fry each flauta until the tortilla turns golden brown.  Remove from oil and allow to cool slightly.  Remove the tooth picks and serve flautas topped with shredded lettuce, Mexcian creme, a sprinkle of Queso Fresco and salsa.