Heat the olive oil in a skillet over medium heat. Once heated, add in the onion, salt, chili powder, and cumin. Sauté for a few minutes until softened. Stir in the shredded chicken and salsa. Remove from heat.
1 tablespoon olive oil, ½ onion, ½ teaspoon kosher salt, ½ tablespoon chili powder, ½ teaspoon ground cumin, 3 cups cooked and shredded chicken, ½ cup salsa
Place about 2 tablespoons each of the chicken filling and cheese in the middle of each tortilla. Roll the tortilla up tightly and place it seam side down on a plate.
2 cups freshly shredded Monterrey Jack cheese, 12 (6-inch) flour tortillas
Heat half of the vegetable oil in a large skillet over medium heat. Place 4 flautas in the pan, seam side down, and fry for about 1 minutes. Then, flip the flautas and fry for another minute until golden brown. Add the remaining vegetable oil to the pan and repeat this process with the remaining flautas.
¾ cup vegetable oil
Serve the flautas with your favorite toppings such as lettuce, tomatoes, sour cream, and cilantro.
Shredded lettuce, Diced tomatoes, Sliced avocado, Sour cream, Cilantro