Make Filling. Make Salsa Verde Chicken following this recipe.

Warm tortillas. Heat a comal or dry skillet over medium heat. Warm the tortillas until flexible but not toasted, about 30 seconds per side. Keep warm in a tortilla warmer or clean kitchen towel.

Fill. Place about 1/4 cup of the filling (letting any excess sauce drip back into the bowl) in the bottom third of each tortilla. Roll the tortilla to close.

Secure. Place two or three flautas together (depending on how long your toothpicks are) and press two toothpicks through the flautas to hold them closed. (See images in the post.)

Heat oil. Pour oil in a large frying pan so it reaches about an inch up the inside of the pan (It will take about 1-2 cup depending on how large your pan is). Heat oil over medium-high heat until shimmering.

Test oil temperature. Test to see if the oil is hot enough by dipping the edge of a tortilla in the oil. If it is immediatley covered with bubbles, it is ready. If it is not, give the oil another minute or two to heat.

Fry. Add the 2-4 flautas at a time to the hot oil, depending on how large the pan is—don't crowd. Fry until golden and crisp on one side, about 2 minutes. Flip and repeat on the other side. Lower the temperature if they are frying too quickly.

Drain. Transfer to a paper towel lined baking sheet to drain.

Serve. Serve hot on top of a bed of shredded lettuce topped with desired garnishes.