Step 1

Heat oven to 400°. Prepare a cookie sheet by lining with parchment paper or tin foil, or you can spray the pan with cooking spray.

Step 2

Combine drained and flaked chicken, cream cheese, salsa, cheese, cumin, garlic powder, onion powder, and chili powder into a mixing bowl. Stir together until well combined.

Step 3

Spread 3 tablespoons (a large spoonful) of chicken mixture onto a tortilla. Roll up tightly and place seam side down on a cookie sheet. Repeat with remaining tortillas. *If you use smaller tortillas then you won't need the full 3 tablespoons of filling, so adjust accordingly.

Step 4

Spray the tops of the flautas with cooking spray. Don't soak them but you want them to have a decent coating of cooking spray so they will get really brown and crispy. I also like to sprinkle some kosher salt on top of the sprayed flautas, but this is totally optional.

Step 5

Bake for 18-20 minutes or until they reach desired crispness that you want. Let cool for about 5-10 minutes before serving so the filling can cool and come together. Serve with dips of your choice (sour cream, salsa, guacamole).