Chicken Flautas

Instructions

1. Prepare the filling
   Heat 1 tablespoon of oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add garlic and jalapeño and cook for another minute until fragrant. Stir in the cumin, oregano, and chili powder.
2. Combine with chicken
   Add the shredded chicken to the skillet and mix well with the seasoned onion mixture. Cook for 2-3 minutes to blend the flavors. Remove from heat and stir in the cilantro, cheese, and lime juice. Season with salt and pepper to taste. Let the mixture cool for 5 minutes.
3. Prepare the tortillas
   Wrap the stack of corn tortillas in a damp paper towel and microwave for 30 seconds, or until they're warm and pliable. Keep them covered as you work to prevent drying out.
4. Assemble the flautas
   Place about 2 tablespoons of the chicken mixture on the lower third of each tortilla. Roll the tortilla tightly around the filling and secure with a toothpick if necessary. Repeat with the remaining tortillas and filling.
5. Fry the flautas
   Heat about 1/2 inch of vegetable oil in a large, heavy skillet over medium-high heat until it reaches 350°F (175°C). Working in batches of 3-4, carefully place the rolled flautas seam-side down in the hot oil. Fry until golden and crisp, turning occasionally, about 2-3 minutes per batch. Transfer to a paper towel-lined plate to drain.
6. Serve hot
   Remove toothpicks if used. Arrange the flautas on a serving platter and serve immediately with guacamole, sour cream, and salsa on the side. Garnish with additional cilantro and crumbled queso fresco if desired.