Simply Spicy Chicken Flautas

In a medium bowl, evenly season the shredded chicken breasts with cumin, paprika, and cayenne pepper, to taste. I use about 3 tbsp each of cumin and cayenne, and 1 tbsp of paprika. Mix in the chopped habaneros, beans, and cheese. Preheat the oven to 350. Heat a small pan, sprayed with nonstick cooking spray (even if it's already nonstick), to medium high. Cover a baking sheet with foil and set aside in a convenient place. You'll be working alternately between the pan and the baking sheet. Quickly heat each side of the corn tortilla in the frying pan, making sure that it is covered with nonstick stray, and not too hot to pick up. Working on the baking sheet, place a large spoonful of the chicken mixture into the tortilla and roll it up tightly, making sure that the mixture is evenly distributed inside the roll. (See pictures for clarification.) Place flauta fold side down, so that the tortilla does not unroll itself. Repeat until baking sheet is full, or chicken mixture is done. Bake for 15-25 minutes until crispy.