Crispy Chicken Flautas with Cheese

Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat until hot and shimmering but not smoking.

In a mixing bowl, combine the shredded chicken, shredded cheese, ground cumin, garlic powder, and salt. Mix thoroughly so the seasoning is evenly distributed.

Warm the corn tortillas briefly in a dry skillet or microwave until soft and pliable; this helps prevent cracking when rolling.

Place about 2–3 tablespoons of the chicken mixture along the center of each tortilla.

Roll the tortilla tightly around the filling to form a slim cylinder and secure with a toothpick.

Carefully place the flautas seam-side down into the hot oil. Fry in batches for 3–4 minutes per side, turning gently, until evenly golden brown and crisp.

Remove the flautas from the oil and transfer to a plate lined with paper towels to drain excess oil.

Serve immediately while hot, accompanied by sour cream, guacamole, and salsa. Garnish with chopped cilantro just before serving.