Make the salsa first: In a bowl, combine tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Stir, taste, and adjust salt and lime. Set aside to let the flavors marry.

Prepare the filling: In a mixing bowl, add shredded chicken, onion, garlic, cumin, chili powder, oregano, salt, pepper, and cheese. Toss until evenly mixed. If it looks dry, add a tablespoon of salsa or a splash of chicken broth to moisten.

Warm the tortillas: Heat a dry skillet over medium and warm each tortilla 15–20 seconds per side until pliable. Or wrap a stack in a damp paper towel and microwave 30–45 seconds. Warm tortillas won’t crack when you roll.

Fill and roll: Spoon 2–3 tablespoons of filling along the lower third of a tortilla. Roll it tightly into a thin cigar shape. Place seam-side down on a plate. Repeat with remaining tortillas and filling.

Fry option (crispiest): Add about 1/4 inch of oil to a large skillet and heat over medium to medium-high until shimmering. Carefully place flautas seam-side down. Cook 2–3 minutes per side, turning as needed, until deep golden and crisp. Don’t crowd the pan. Drain on a wire rack or paper towels and sprinkle with a pinch of salt.

Air-fry option: Lightly spray flautas with oil and place in a single layer in a preheated 390°F (200°C) air fryer. Cook 7–10 minutes, flipping halfway, until crisp and browned.

Bake option: Place flautas seam-side down on a parchment-lined sheet. Brush or spray with oil. Bake at 425°F (220°C) for 12–15 minutes, flipping once, until golden and crisp.

Serve: Pile flautas on a platter. Spoon salsa over the top or serve on the side. Add lime wedges and optional toppings like crema and lettuce for a fresh crunch.