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1
Preheat oven to 350 F.
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2
Coat the chicken breasts with 1 tablespoon olive oil.
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3
Sprinkle the chicken with 1/4 tablespoon garlic salt, 1/4 teaspoon cumin, 1/4 teaspoon cayenne pepper, 1 teaspoon onion powder, 1/4 teaspoon black pepper, and 1 teaspoon kosher salt.
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4
Use your hands to rub each chicken breast to thoroughly distribute the oil and seasonings.
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5
Place the chicken on a rimmed baking sheet and roast for 40-45 minutes or until the thickest part of the breast reaches 165 F. Remove from the oven and set the pan on rack to allow chicken to cool.
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6
Once cooled, remove and discard the skin and bones.
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7
Shred the chicken into small pieces and place in a large bowl.
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8
Heat a skillet to medium heat and add the remaining olive oil.
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9
Saute the onions, jalapeno and serrano peppers until the onions are just translucent.
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10
Add the garlic and saute for an additional minute.
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11
Transfer the mixture to the bowl with the shredded chicken.
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12
To the chicken, add the remaining garlic salt, ground cumin, cayenne pepper, black pepper, and kosher salt.
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13
Stir in the cilantro, scallions, lime juice and cheeses until combined.
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14
Heat a heavy bottomed pot with 2 inches of vegetable oil to 375 F.
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15
Working in batches, place 2 heaping spoonfuls of the chicken mixture in the center of each tortilla.
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16
Tightly roll up each tortilla and use toothpicks to secure them closed.
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17
You may need to slightly heat the tortillas so that they become pliable to roll.
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18
Put some of the flautas into the hot oil, but dont crowd the pan.
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19
Fry the flautas for 2-3 minutes until they become golden brown.
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20
Transfer to a platter lined with paper towels to drain off the excess oil.
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21
Repeat with remaining flautas if you didnt fry them all at once.
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22
Serve warm with pico de gallo, guacamole and sour cream.
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23
*The amount of peppers can be adjusted depending on heat preference.
