Boil chicken until cooked through.

Debone the cooked chicken and shred it into small pieces.

Season the shredded chicken with your choice of spices.

Soften corn tortillas in a microwave, a few at a time, until pliable.

Fill each tortilla with the seasoned shredded chicken.

Roll up the filled tortillas tightly, securing them with toothpicks to prevent unraveling during frying.

Heat oil in a deep fryer or large pot.

Carefully place the rolled flautas into the hot oil and deep fry until golden brown and crispy.

Remove the flautas from the oil and place them on a paper towel-lined plate to drain excess oil.

Serve hot with picante sauce for dipping, or with Spanish rice and salad as a meal.