Pour in the milk and stir until well blended and creamy. (I leave off the heat to prevent the potatoes from burning on the bottom, but if you find they're not hot enough, use low heat but keep stirring to prevent them from sticking.) Stir in the cheese until melted, then stir in the chipotle, oregano, and cumin. Taste and add more salt and pepper if desired.
Place 1/4 cup of the potato filling in the center of each tortilla, then roll, and place back on the sheet, about 1/2 inch apart, seam side down. Cook for 20-25 minutes uncovered or until lightly browned and crisp.
(While cooking, please note that some of the filling may run out of the ends of the flautas, but I find this is welcome, as it yields a crisp and cheesy potato bite.)
Please note that it is 1 chipotle chile pepper that comes in a can, not an entire can of chipotle chiles!
South Texas potato flautas | www.homesicktexan.com