Prep the pico de gallo if making fresh ( see video for recipe)

Begin shredding the breast part of the chicken and add to a mixing bowl

Add seasonings of your choice to the rotisserie chicken, I use sazon tropical, adobo, and lemon pepper. Mix well and set aside.

Wet a dish cloth or paper towels and wrap the corn tortillas in the wet cloth. Place on a microwaveable dish and place in the microwave for up to a minute.

Carefully remove a tortilla from the hot cloth (be sure to keep the others covered) and add in the filling of chicken and some of the queso quesadilla cheese.

Tightly wrap the flauta keeping it tight enough the contents will not burst out.

Place the flauta flat and seaside down in a preheated oil pan. Fry till golden brown, then flip and fry the otherside.

Assemble by adding flautas to your serving dish, followed by: mexican crema, lettuce, pico de gallo, guacamole salsa, regular salsa, queso fresco, cotija cheese, and some more crema and guacamole salsa.