Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
Step 2: In a medium bowl, combine the shredded cooked chicken with cream cheese, shredded Monterey Jack cheese, diced green chilies, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until well combined.
Step 3: Warm the corn tortillas to make them pliable. Wrap a stack of 5-6 tortillas in a damp paper towel and microwave for 30-60 seconds, or quickly dip each tortilla in a shallow pan of warm oil (1-2 seconds per side, then drain on paper towels).
Step 4: Place about 2 tablespoons of the chicken mixture near one edge of a warm tortilla. Roll the tortilla up tightly, starting from the filled edge. Secure with a toothpick if necessary. Repeat with the remaining tortillas and filling.
Step 5: Lightly brush or spray the rolled flautas generously with olive oil or avocado oil.
Step 6: Arrange the oiled flautas seam-side down on the prepared baking sheet, ensuring they don't touch too much.
Step 7: Bake for 18-25 minutes, or until golden brown and crispy. Flip halfway through baking (around 10-12 minutes) for even browning. Remove toothpicks immediately after baking.
Step 8: Serve hot with your favorite toppings like salsa, guacamole, sour cream, or pico de gallo.