Preheat the oven to 475°. Spray a baking sheet with nonstick cooking spray.
In a large skillet, heat the oil until shimmering. Add the chicken and cook, stirring, over high heat.
Once the meat starts to whiten, add the chile powder, garlic powder, salt, oregano, and pepper. Cook until the chicken is cooked through.
Remove the chicken to a cutting board and chop fine. Cool slightly.
In a large mixing bowl, combine the chicken and cheese. Adjust seasonings.
In a small skillet, heat about 1/2 inch of oil. Fry the tortillas in the oil until hot and softened. Transfer to the prepared tray.
Roll a scant 1/4 cup filing into the middle of each tortilla. Roll tightly and secure with a toothpick.
Bake for 10 minutes, turn the flautas. Bake another 10 minutes. Serve hot.
Cooled flautas can be frozen after baking.
Alternatively, you can freeeze them unbaked. Once they are all rolled, place the flautas on a lined baking sheet and place in the freezer until the flautas are hard. Remove the toothpicks and store the frozen flautas in a ziptop freezer bag. Do not thaw before baking. Place flautas on a tray and bake as directed. Increase baking time if necessary to accommodate for frozen flautas.
Nutritional values are approximate and are based on 1/6 of the recipe. Refrigerate leftovers promptly and use within 4 days.