If the chicken has been in the refrigerator, warm it up just a bit to make sure it is heated through.
Heat a comal (a griddle like the one shown here) over medium heat. Once hot, warm up each of the tortillas until soft and malleable. Be careful not to let them crisp up or it will not be possible to roll them correctly.
Once soft, place about a tablespoon of chicken on the edge of the back side of the tortilla (the side with the heavier marks).
Roll the tortilla tight and use a toothpick to secure the tortilla shut. I weave the toothpick in and out like when sewing or knitting to keep the tortilla from unrolling.
Once you have used up all of your meat, heat about a half inch of oil on medium heat in a heavy medium sized pan or a cast iron skillet.
Once the oil is hot, but not smoking, it is time to start frying.*
Using tongs, carefully place a few flautas in the oil at a time. Flip them once and allow them to get golden on both sides.
Once they are a light golden color, remove them from the oil and stand them upright in a bowl or round pan covered in paper towels. This will allow any excess oil to drain.
Placing a cup of Mexican sour cream in a blender or food processor. Add the pickled jalapeños, pickled juice, and salt to taste.*
Blend until smooth.
Top your flautas with a drizzle of the jalapeño sour cream or serve on the side for dipping. You can also top with fresh avocado or this jalapeño salsa.
Serve with a salad, rice or beans.
*It is very easy to make more flautas, all you need is more chicken and tortillas. For a better estimate, one chicken breast usually makes between 10-12 flautas.
*An easy way to check if the oil is hot enough is by throwing in a tiny piece of tortilla in the oil. If the oil starts bubbling then it is ready.
*You can also use a cup of regular sour cream and 1/4 cup of milk if you don't have Mexican sour cream.