Chicken Flautas with Cotija and Salsa Roja

Ingredients

• 2 tsp. ancho chili powder
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1⁄2 tsp. onion powder
• 1⁄2 tsp. garlic powder
• 1⁄2 tsp. dried oregano flakes
• 1⁄4 tsp. cayenne
• 2 tsp. salt, plus more to taste
• 2 boneless, skinless chicken breasts (approximately 1 lb.)
• 6 tbsp. canola oil, separated
• 1 large white onion, half thinly sliced and half chopped
• 3 cloves garlic, crushed
• 8 oz. cotija cheese or queso blanco, crumbled
• 4 plum tomatoes, stemmed and chopped
• 1 jalapeño, stemmed and chopped
• 4 sprigs cilantro, torn
• 24 (6-inch) corn tortillas

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