Step 1

Add the salsa, sour cream, green chilies and all seasonings to a large bowl (except cayenne); stir to combine. Stir in chicken followed by cheeses. Season with cayenne pepper to taste (optional), keeping in mind the flavor will mellow in the tortillas.

Step 2

If using lower quality tortillas, stack 6 together and top with a dampened paper towel. Microwave for 60 seconds so they’re more pliable and easier to roll. Fill, roll and repeat.

Step 3

To assemble, lay 12-14 tortillas on a flat surface. Add approximately 3 tablespoons filling to the bottom third of each tortilla then tightly roll up tortillas and place them seam side down.

Step 4

Optional to keep flautas warm: Preheat oven to 200 degrees F. Set a wire baking rack in a baking pan; set aside.

Step 5

Heat 1 cup vegetable oil in a large nonstick skillet over medium-high heat until 325 degrees F. Once hot, add 2-4 flautas seam side down in oil. Fry, turning as needed until golden brown on all sides, 3 to 4 minutes, adjusting burner as necessary to maintain oil temperature so they don’t fry to quickly.

Step 6

Let flautas drain briefly on paper towels, then transfer to the prepared baking pan and keep warm in oven while frying remaining flautas

Step 7

Serve with sour cream, guacamole, salsa, pico de gallo, shredded iceberg lettuce, etc.