||Bring a pot of water to a boil and cook the chicken. Drain and shred.
||Add a teaspoon of cooking oil to a large skillet and sauté the onion and garlic for 2-3 minutes until fragrant.
||Add the tomato, cook for 1 more minute and incorporate the shredded chicken. Stir well and cook for 3-4 minutes.
||Taste and season with salt and pepper.
||Fill each tortilla with a scoop of chicken filling and roll tightly. Use toothpicks to keep the rolled tortillas tight.
||Heat cooking oil in a deep skillet or saucepan, Alternatively, use a deep fryer or an air-fryer.
||Fry the flautas until crispy. Pat dry with a paper towel and serve three on each plate.
||Drizzle with sour cream, sprinkle with cheese, and top with lettuce and jalapeño slices.
||Drizzle with Salsa Verde La Costeña and enjoy!