In a large bowl, combine the cream cheese, green chilies, chili powder, ground cumin, garlic powder, onion powder, and salt. Stir in the chicken and the cheddar cheese.
Preheat the oven to 250° F.
Wrap the tortillas in a damp paper towel and warm for 30 seconds to 1 minute in the microwave, until pliable.
Spoon 2 tablespoons of the chicken mixture down the middle of the tortilla. Roll up and seal.
Heat ½-inch of oil in a large skillet over medium heat until it registers 375°. Fry flautas in batches, turning occasionally, until golden brown on all sides, 1 to 2 minutes. Transfer to a cooling rack; keep warm in the oven. Continue frying until all the flautas are cooked.
Top flautas with pico and drizzle with avocado crema. Serve immediately. Enjoy!
Pico:
In a medium bowl, combine tomatoes, onion, jalapeno, cilantro, lime juice, salt, and red pepper flakes. Set aside until ready to use or cover and refrigerate.
Avocado Crema:
Place all the ingredients in a blender or food processor. Combine until smooth and creamy.
