Golden Chicken Flautas

Heat 1 teaspoon of vegetable oil in a skillet over medium heat. Introduce the sliced bell pepper and onion into the pan, stirring constantly until they have softened and lost their vibrant color, approximately 5 minutes. Boost the heat to medium-high and add the chicken breast to the skillet. Continue stirring until the center of the chicken is no longer pink, around 10 minutes. Use two forks to shred the cooked chicken into tender pieces. Add the taco seasoning and water, then let it simmer until all liquid has evaporated, stirring occasionally, roughly 10 minutes. Stir in the shredded Cheddar cheese and remove from heat, setting it aside for later use.

Prepare each corn tortilla by lightly brushing a thin layer of salsa onto its surface. Place approximately 2 tablespoons of the chicken mixture in a straight line along the bottom edge of the tortilla. Roll the tortilla tightly into a compact cylinder and secure its ends with one or two toothpicks. Repeat this process for the remaining tortillas.

Heat 2 cups of vegetable oil in a large skillet to 375 degrees F (190 degrees C). Fry the rolled flautas in the preheated oil, no more than 4 at a time, until they have turned golden and crispy, approximately 4 minutes. Remove the flautas from the oil with a paper towel-lined plate and discard any toothpicks used to secure them. Top the finished flautas with the remaining salsa.