• In a large mixing bowl, combine the shredded chicken, softened cream cheese, Monterey Jack, cheddar, salsa, cilantro, chili powder, cumin, garlic powder, onion powder and salt. Mix until evenly combined.
• Wrap the flour tortillas in a damp paper towel and microwave for 20–30 seconds until warm and pliable.
• Place approximately 1/4 cup of the chicken filling in a line near one edge of each tortilla, leaving a little room at each end.
• Roll each tortilla tightly around the filling and place seam-side down. Secure with a toothpick if needed.
• Pour approximately 1/2 inch of oil into a large skillet and heat over medium-high heat until shimmering, ideally around 350°F.
• Working in batches, carefully place the flautas seam-side down in the hot oil. Fry for approximately 2–3 minutes per side, turning as needed, until golden brown and crispy.
• Transfer to a wire rack or paper towel-lined plate to drain. Sprinkle lightly with salt while hot.
• Serve immediately with sour cream, guacamole, salsa and your favorite toppings.

Air Fryer Instructions

• Preheat the air fryer to 400°F.
• Lightly spray or brush the assembled flautas with oil.
• Arrange seam-side down in a single layer in the air fryer basket without overlapping.
• Air fry for 7–9 minutes, turning halfway through, until golden brown and crispy.

Oven Instructions

• Preheat the oven to 425°F.
• Arrange the assembled flautas seam-side down on a parchment-lined baking sheet.
• Brush or spray generously with oil.
• Bake for 15–18 minutes, turning halfway through, until golden brown and crispy.