1 1/4 lb. boneless, skinless chicken breast
1/2 tsp. garlic powder
1/2 tsp. kosher salt
1/2 tsp. dried oregano
3/4 tsp. ground cumin
3/4 tsp. chili powder
pinch of cayenne pepper
1 cup frozen corn
1 tsp. olive oil
1 (8 oz.) package cream cheese, at room temperature
3/4 cup shredded sharp cheddar
6 inch flour tortillas
Vegetable oil, for frying
Jalapeno jelly, for dipping
Preheat an outdoor grill to medium high heat. Meanwhile, combine the garlic powder, kosher salt, oregano, cumin, chili powder and cayenne pepper then rub it over both sides of the chicken. Grill for 5-6 minutes per side, until cooked through. Place on a cutting board and allow to cool for 10 minutes then dice into small pieces.
While the chicken is cooling, heat a skillet to medium high heat. Add olive oil and cook corn until it's slightly brown.
Fill a large skillet with an inch of oil. Heat over medium heat until bubbles form when you drop in a piece of tortilla. While the oil is heating, mix the chicken, corn, cream cheese and cheddar. Lay out the tortillas and scoop 1/8 cup of the filling into each one and wrap tightly.
Place the flautas, seam side down, in the oil making sure not to crowd the pan. Cook until golden on one side then flip and cook second side until golden brown. Remove from pan to a paper towel lined plate. Serve with jalapeno jelly.