In a large bowl, combine the shredded chicken, cheddar cheese, cumin, garlic powder, onion powder, salt, and black pepper. Mix until well combined.

Warm the flour tortillas in a microwave for about 30 seconds to make them pliable.

Place about 2-3 tablespoons of the chicken mixture onto one end of each tortilla. Roll the tortilla tightly around the filling and secure it with a toothpick if necessary.

In a large skillet, heat about 1/2 inch of vegetable oil over medium heat.

Once the oil is hot, carefully add the flautas, seam side down, and fry for 2-3 minutes on each side or until golden brown and crispy.

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

Serve hot with sour cream and salsa on the side.