Fill a large, deep pot, like a dutch oven, with 2-inches of oil. Heat to 375 degrees F over medium heat. Using a deep frying thermometer is helpful. The oil should shimmer across the top and sizzle when the tortillas touch it.

Line a large plate (or a sheet pan with a rack on top) with a stack of 3-4 paper towels and set aside.

In a medium mixing bowl, combine shredded chicken, tomato sauce, green chiles, taco seasoning, garlic salt and pepper.

Lay a tortilla on a flat surface, like a cutting board. Spoon about 2-3 tablespoon of the chicken mixture along the middle of the tortilla. Roll the tortilla tightly around the filling and secure with a toothpick. Repeat with the remaining tortillas and filling.

Using metal tongs, place a flauta in the hot oil and hold it there for a few seconds before releasing into the oil. This will help the flauta hold its shape. Repeat with each flauta, working in batches so you don’t overcrowd the pot. I can usually fit 3-4 in the pot at a time.

Fry until they are golden brown then transfer to a paper towel lined plate and sprinkle with a pinch of salt.

Serve hot, garnished with shredded lettuce, shredded cheese and diced tomatoes. Serve sour cream, guacamole and salsa on the side for dipping.