Flautas, flavorful miniature tacos that are a perfect finger food, are usually deep-fried until fully cooked. In this recipe the corn tortillas get just a brief flash-fry, just to soften them for filling and rolling, and are finished in the oven, which both saves hands-on time and keeps them a bit healthier than their retail counterparts.
If you don't want to sacrifice authenticity, then by all means fry away: just increase the amount of oil you'll need to one cup and fry the flautas in batches of six for 2-3 minutes per side (10-12 minutes total), until deep golden and crispy. Place finished flautas on a paper towel-lined tray and keep them in a 200° oven until ready to serve. Whether you fry or bake, to maximize margarita time, you can make the chicken filling and salsa roja up to a day in advance.