Instructions:
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic and cook until the onion is translucent.
- Add the shredded chicken, chili powder, cumin, salt, and pepper. Stir well and cook for a few more minutes to allow the flavors to meld.
- Warm the tortillas in the microwave or on a griddle until they are pliable. Place a spoonful of the chicken mixture on one end of each tortilla, then roll it tightly and secure with a toothpick.
- Heat the vegetable oil in a large skillet or deep fryer over medium-high heat. When the oil is hot, add the flautas in batches and fry until golden brown and crispy, about 3-4 minutes per side.
- Remove the flautas from the oil and place them on a paper towel-lined plate to drain off any excess oil.
- Serve the chicken flautas with crumbled queso fresco (if using), guacamole, and sour cream. Enjoy!
Note: You can also bake the flautas instead of frying them. Just brush them with oil and bake them in a preheated 400°F oven for about 20 minutes, or until crispy and golden brown.
