Before starting on the flauta, prepare all of your topping. Shred, dice, slice all veggies. Crumble queso fresco, and take out sour cream and salsa. Set aside.
In a large skillet add enough oil to cover bottom of skillet. Place over medium high heat to ensure oil gets very hot.
While oil is heating up, warm up corn tortillas in microwave or on a hot ungreased skillet just until pliable, a few seconds on each side.
Top one side of the tortilla with about 2 tbsp of shredded chicken. You can make them as full and and filled as desired.
Starting on end with chicken on top, roll tortilla over the chicken making sure to tuck end under the chicken and roll tightly.
Repeat with the rest of tortillas and chicken ensuring you keep flautas seam down.
Prepare a platter or baking sheet lined with paper towels to drain fried flautas.
Add flautas seam-side down to hot oil working in 2 or 3 batches depending on size of skillet.
Fry until golden, about 5 minutes, and flip. If after 5 minutes flauta is still soft on seam side, leave seam-side down for an additional 2 minutes. Fry other side for 5 minutes or until golden and crispy.
Transfer fried flautas to baking sheet.
Serve topped with desired toppings and side(s) of choice.