Nowadays flautas or taquitos are made with both corn and flour tortillas and could be filled with beef, chicken, pork, or all veggies. When making them for friends I always opt for a chicken filling because it is the most popular. I often make these in big batches and freeze them for a later date. They reheat easily in the oven. This is my quick version of chicken taquitos, flautas, and dorados. Yields up to 8 servings Ingredients: 1 rotisserie chicken 2 cans (7 ounces each) of diced green chiles 1/2 cup grated Cotija or queso fresco, crumbled 1/4 cup green onions, diced 1/4 cup cilantro chopped Juice of 1 lime or lemon 2 teaspoons cumin 2 teaspoons garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper 24 to 30 corn tortillas Coconut oil Toothpicks The most common ways flautas or taquitos are served is with rice, guacamole, and salad. One of the greatest tips I learned, was actually from my Thai friend Suwanee, while making fried spring rolls one day, I saw how she sto...