Step 1: In a medium bowl, combine the shredded cooked chicken with the softened cream cheese, drained green chiles (if using), chili powder, ground cumin, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until the chicken is well coated and the cream cheese is evenly distributed, creating a cohesive filling.
Step 2: Prepare your corn tortillas. To make them pliable and prevent cracking, warm them in batches. You can wrap about 5-6 tortillas in a damp paper towel and microwave for 15-20 seconds, or heat them on a hot, dry skillet for 10-15 seconds per side. Keep them covered to retain warmth and flexibility.
Step 3: Lay a warm tortilla flat on a clean surface. Place about 2-3 tablespoons of the chicken filling in a thin line across the center of the tortilla, closer to one edge. Do not overfill, as this can make rolling difficult and cause the flautas to burst during frying.
Step 4: Tightly roll the tortilla, starting from the edge with the filling, to form a snug cylinder. If desired, you can secure the rolled flauta with a toothpick through the middle to prevent it from unraveling while frying. Repeat this process with the remaining tortillas and chicken filling.
Step 5: Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. You'll need enough oil to cover the flautas about halfway (1-2 inches deep). Heat the oil to 350°F (175°C). Use a kitchen thermometer to ensure the temperature is accurate; too cool will result in greasy flautas, and too hot will burn them.
Step 6: Carefully place 3-4 flautas (seam-side down first, if not using toothpicks) into the hot oil. Do not overcrowd the pan, as this will lower the oil temperature and lead to less crispy results. Fry for 3-5 minutes, turning them occasionally with tongs, until they are golden brown and crispy on all sides.
Step 7: Using tongs, remove the fried flautas from the oil and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Immediately sprinkle lightly with a pinch of salt. Repeat the frying process with the remaining flautas, ensuring the oil returns to 350°F (175°C) before adding the next batch.
Step 8: Once all flautas are fried, carefully remove any toothpicks. Arrange the crispy flautas on a serving platter. Drizzle generously with Mexican crema or thinned sour cream, and top with your favorite fresh salsa (like pico de gallo or salsa verde), shredded lettuce, and crumbled cotija cheese. Add a dollop of guacamole if desired. Serve immediately and enjoy your homemade crispy chicken flautas!