Preheat the air fryer: Set it to 390°F (200°C) for 3–5 minutes so it’s hot when the flautas go in.

Make the filling: In a bowl, mix shredded chicken, shredded cheese, cream cheese, salsa, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir until well combined and creamy.

Warm the tortillas: For corn tortillas, wrap in a damp paper towel and microwave 30–45 seconds until pliable. For flour tortillas, 15–20 seconds is enough. Warm tortillas won’t crack when rolled.

Fill and roll: Spoon 2–3 tablespoons of filling down the center of each tortilla. Roll tightly into a cigar shape. Place seam-side down as you work so they stay closed.

Lightly oil: Spray the outside of each flauta with oil. This helps them get extra crispy.

Arrange in the basket: Place flautas seam-side down in a single layer, not touching. Work in batches if needed. Crowding leads to soggy spots.

Air fry: Cook at 390°F (200°C) for 7–10 minutes, flipping halfway. They’re done when golden and crisp. Corn tortillas usually take closer to 8–10 minutes; flour may be ready around 7–9.

Serve: Let them cool 2 minutes, then plate with sour cream, guacamole, pico, cilantro, and lime wedges. A squeeze of lime brightens everything.