1 tbsp neutral oil
1 lb boneless, skinless chicken breastchopped
1 tbsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp black pepper
8 oz cheddar cheese (shredded)2 cups, can also use jack
18 corn tortillas
oil for frying the tortillas

. Preheat the oven to 475°. Spray a baking sheet with nonstick cooking
spray.
. In a large skillet, heat the oil until shimmering. Add the chicken and cook,
stirring, over high heat.
. Once the meat starts to whiten, add the chile powder, garlic powder, salt,
oregano, and pepper. Cook until the chicken is cooked through.
. Remove the chicken to a cutting board and chop fine. Cool slightly.
. In a large mixing bowl, combine the chicken and cheese. Adjust
seasonings.
. In a small skillet, heat about 1/2 inch of oil. Fry the tortillas in the oil until
hot and softened. Transfer to the prepared tray.
. Roll a scant 1/4 cup filing into the middle of each tortilla. Roll tightly and
secure with a toothpick.
. Bake for 10 minutes, turn the flautas. Bake another 10 minutes. Serve hot.
. Cooled flautas can be frozen after baking.
. Alternatively, you can freeeze them unbaked. Once they are all rolled,
place the flautas on a lined baking sheet and place in the freezer until the
flautas are hard. Remove the toothpicks and store the frozen flautas in a
ziptop freezer bag. Do not thaw before baking. Place flautas on a tray and
bake as directed. Increase baking time if necessary to accommodate for
frozen flautas.