Heat the oven to 400°F. Prepare a cookie sheet by lining it with parchment paper or tin foil, or you can spray the pan with cooking spray

Combine drained and flaked chicken, cream cheese, salsa, cheese, cumin, garlic powder, onion powder, and chili powder in a mixing bowl. Stir together until well combined.

Spread 3 tablespoons of the chicken mixture onto a Tortilite classic flour tortilla. Roll up tightly and place seam side down on the prepared cookie sheet. Repeat with the remaining tortillas. *If you're using smaller tortillas, you won't need the full 3 tablespoons of filling, so adjust accordingly.

Spray the tops ofthe flautas with cooking spray. You don't want to soak them, but ensure they have a decent coating of cooking spray so they become really brown and crispy. Optionally, sprinkle some kosher salt on top of the sprayed flautas.

Bake for 18-20 minutes or until they reach the desired crispness. Let them cool for about 5-10 minutes before serving so the filling can cool and come together. Serve with your choice of dips(sour cream, salsa, guacamole).