In a large mixing bowl, combine sour cream, salsa, chopped green chiles, and all the spices—chili powder, cumin, garlic powder, onion powder, smoked paprika, dried oregano, and salt. Stir in the shredded cooked chicken and both cheeses, ensuring the filling is evenly mixed.

If using flour tortillas straight from the pack, gently warm them in a microwave for about 20 seconds to make them pliable. Keep the tortillas covered with a clean kitchen towel to retain warmth.

Place a generous spoonful of the chicken filling into the center of each warmed tortilla. Roll tightly from one end to the other, securing the filling inside.

For frying, heat a generous amount of vegetable oil in a skillet over medium heat. Carefully add the flautas seam-side down, and fry for about 3-4 minutes on each side until golden brown.

If baking, preheat your oven to 425°F, brush the flautas with oil, and bake for 18-20 minutes until crispy and golden.

For air frying, preheat your air fryer to 400°F, lightly brush each flauta with oil, arrange them in a single layer, and cook for 6-8 minutes, turning halfway through.

Once your Chicken Flautas are finished cooking, allow them to cool slightly before serving. Pair with your favorite toppings such as guacamole, diced tomatoes, or sour cream.