Rinse and drain the black beans. In a large bowl, combine 2 cups shredded rotisserie chicken, 2 cups shredded Pepper Jack cheese, the rinsed and drained 15‑oz can black beans, and 1/2 cup salsa. Stir until evenly mixed.

Prepare the tortillas: lay out the 10 Old El Paso soft flour tortillas. If desired, warm them briefly so they are pliable (wrap in a damp paper towel and microwave 15–30 seconds or warm briefly in a dry skillet).

Assemble the flautas: place about 1/4 cup of the filling down the center of each tortilla. Roll each tortilla tightly and place seam-side down on a plate or baking sheet. (You may have extra filling.)

To bake: preheat the oven to 400°F. Line a baking sheet with foil or parchment paper, place the rolled flautas seam-side down on the sheet, brush each with oil, and bake 8–12 minutes or until golden brown and crisp.

To deep-fry: pour enough oil into a heavy pot or deep skillet for frying and heat over medium-high until hot. Fry flautas in batches, turning as needed, until golden brown all over, about 1–3 minutes per batch. Drain on paper towels.

To pan-fry: add a couple tablespoons of oil to a skillet over medium-high heat. Cook a few flautas at a time, starting seam-side down, turning to brown all sides, until evenly golden, about 2–4 minutes per batch. Drain on paper towels.

Make the chipotle cream: in a small bowl, stir together 1/2 cup sour cream, 1 tablespoon adobo sauce from a can of chipotle peppers, and the juice of 1 lime. Taste and add more adobo sauce if you want it spicier.

Serve the flautas whole or sliced in half on a diagonal. Drizzle with the chipotle cream and serve immediately.