Prepare the Filling: In a large bowl, combine the shredded chicken, grated cheddar and Monterey Jack cheese, finely diced red onion, minced garlic, ground cumin, smoked paprika, oregano, and chopped cilantro. Mix everything together thoroughly.

Season the Mixture: Add the lime juice, salt, and black pepper to the chicken mixture. Stir well until everything is evenly incorporated. Have a little taste and adjust the seasoning if you feel it needs it.

Warm the Tortillas: This step is crucial to prevent the tortillas from cracking when you roll them. Wrap the stack of corn tortillas in a clean, slightly damp tea towel. Microwave on high for 30-45 seconds until they are warm and pliable. Work with them while they are warm.

Fill and Roll: Lay a warm tortilla on a clean surface. Spoon about 2-3 tablespoons of the chicken mixture in a line down the centre. Roll the tortilla up as tightly as you can to form a thin cylinder. Place it seam-side down on a tray. Repeat with the remaining tortillas and filling. What works best for me is keeping the rolled flautas covered with another tea towel to stop them from drying out as I work.

Heat the Oil: Pour the oil into a large, deep frying pan or Dutch oven until it's about 2-3 cm deep. Heat over a medium-high heat until it reaches 180°C (350°F). If you don't have a thermometer, a small piece of tortilla dropped in should sizzle vigorously and turn golden in about 30 seconds.

Fry the Flautas: Carefully place 3-4 flautas into the hot oil, seam-side down. Be sure not to overcrowd the pan. Fry for 2-3 minutes, turning occasionally with tongs, until they are deep golden brown and crispy on all sides.

Drain and Serve: Using tongs, remove the golden flautas from the oil and let any excess drip off. Place them on a wire rack to drain. This keeps them crispy all over. Frying in batches, repeat the process with the remaining flautas. Serve immediately with your favourite toppings.