In a mixing bowl, combine salsa, sour cream, and chopped green chiles. Add chili powder, ground cumin, garlic powder, onion powder, smoked paprika, dried oregano, and salt. Stir in shredded chicken, Monterey Jack cheese, and sharp cheddar cheese until evenly distributed.

Take a warm flour tortilla and place about 2 tablespoons of the prepared filling along one edge. Roll tightly and secure with toothpicks if necessary. Repeat with remaining tortillas and filling.

Heat ½ inch of vegetable oil in a skillet over medium heat until it reaches 325°F. Fry flautas seam-side down for 3-4 minutes or until golden brown. Alternatively, bake or air fry.

Let flautas cool on a wire rack. Serve warm with toppings like lettuce, diced tomatoes, avocado, sour cream, and salsa.