In a large mixing bowl, combine the shredded cooked chicken, salsa, sour cream, canned green chiles, and the seasoning blend (chili powder, ground cumin, garlic powder, onion powder, smoked paprika, oregano, and salt). Stir until thoroughly mixed and creamy.

Lay a tortilla flat on a clean surface and spoon a generous amount of filling along one edge. Carefully roll the tortilla tightly around the filling. If desired, use toothpicks to hold the flauta together. Repeat for all tortillas.

Pour enough vegetable oil into a large skillet to submerge the bottom of the pan and heat over medium heat until it reaches 325°F. A small piece of tortilla should sizzle immediately when dropped into the oil.

Carefully place the rolled flautas seam-side down into the hot oil, avoiding overcrowding. Fry for about 3-4 minutes on each side until golden brown and crispy.

Remove the flautas from the oil with tongs and drain on a plate lined with paper towels. Serve immediately with toppings like sour cream, salsa, or fresh guacamole.