2 thin chicken breasts, plus oil for cooking
4-6 small flour tortillas, plus oil for frying
1 cup shredded Monterey jack
Salt & pepper
1/4 cup sour cream
1/4 cup chipotle crema
Optional cilantro, for garnish
In a medium pan, add chicken breasts and a splash of oil. Heat chicken 7-9 minutes on medium-low, flipping halfway through, or until internal temperature reaches 165. Remove chicken from heat and let rest 5 minutes, then shred with two forks.
In the same pan, coat the bottom with an even layer of oil; about 1/4-inch deep. Heat on medium until oil is glossy. Evenly distribute chicken and cheese between tortillas. Tightly roll tortillas into flautas. Add flautas to oil and fry 30-60 seconds per side.
Remove flautas from heat and top with sour cream and chipotle crema, plus optional cilantro garnish.