Check the ingredients. White corn tortillas here in California are corn tortillas made from white corn and they don't have wheat in them. Tortillas here come in white, yellow, purple and beige, and beige tend to be the best ones for tacos. There are combined corn and flour (wheat) tortillas, which come in whitish, yellowish and brown, but they're better for wrapped and plated kinds of things, like enchiladas or even American quesadillas, than for tacos, folded or rolled. They're thinner than what one would use for tacos. For tacos you want something strong which is less absorbent so it won't fall apart or get too soggy. Sometimes, for street tacos, there's an extra tortilla to catch the drips, but it throws off the proportion of "bread" to filling. Flautas are a lot easier, just put the filling half an inch or a little more from the edge and roll. Just make sure the filling isn't so juicy that it runs all over the place and dissolves the tortilla.

Since you're making the tacos, non of this matters. Buy what you think will taste good, or make them yourself. If you don't have a press, just do it the home way with a big heavy frying pan. Put the dough ball between pieces of parchment or waxed paper and press down hard with the back of the pan. You can even rest the far edge on the pan on the counter (a silicone pot holder helps keep it from slipping, but make sure it's the same level as the dough--put the dough on a cutting board or cardboard to even up the height) and press down with the handle just like you would a proper press.

Put a thin shimmer of oil in a hot pan. Toast both sides of the tortilla (about a minute total), and lightly fold while it's still warm, or put in a taco holder if you have one. For the flautas, fill and roll each one as you take it out of the pan.

White corn tortillas are made of white corn and will behave just like yellow corn tortillas.

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Here is a basic breakdown on some options. Depending on the grocery, i have a dozen or more to choose from. The health food store has a few dozen---but that includes all the keto vegan veg/nut flour options.

My least favorite are the thick yellow corn like the left. The VistaHermosa, middle, is local NYC. What will be found used in most Mom and Pop taco shops and food trucks. Usually thinner using white corn. Tradition is two per taco letting the outside taco fall to the plate. Usually stuffed and juicy. Some ingredients fall into the second tortilla for a second treat.

The flour and corn combo is, yes, more pliable. I stock both of these in my freezer. I use the combo for anything i want to roll or fold. DH likes them for a quesadilla or a simple sandwich not wanting big bread slices. I think they are about 7inches. I make a breakfast 'pouch' using hatch chilis, salsa, beans and an egg. Perfect size and more flavor than the big 10-12inch flour tortillas that the college kids crave. Two pounder breakfast burittos so popular here.

I stock masa and make my own but not very often. I do add a tBsp of another flour. We like them thin and small. I usually take 3 out of the freezer for taco night---DH will have two and i'll have one but really like just a lettuce wrap taco these days.

For chicken flautas/taquitos the flour/corn tortillas will be easier to roll. Do heat them gently in a skillet first and keep them in a clean kitchen towel to keep them warm and pliable. Low oven even.

If you have a TraderJoes's i've heard they have a good selection and are quality.

An easy recipe clearly eplained with photos if you want to make your own. HERE

My next batch i may split the dough in half and try different flours. I also add a thin piece of cardboard like found as the backing of a 8 1/2 x 11 note pad. Or a few sheets of cardstock to my press. For an extra thin tortilla.

White corn tortillas are made from corn that has been soaked in an alkaline agent and will taste different from yellow corn - they are not identical. All the white corn tortillas that I have had (and this is what I always got in Mexico) were made from nixtamalized corn.

Yellow corn tortillas are popular in California and Texas, however, but I generally do not buy them. The Latin markets that I go to make their own white corn tortillas from fresh masa, and they also sell fresh masa for making tortillas, as well as lard.

There is little variety in tortillas in Mexico, at least when I was there, although I have not been back for a few years. They are a peasant staple and are cranked out on every other street corner in Mexico City.

I've never had tortillas that had a mix of corn and wheat flours.

BTW, flautas are made with flour tortillas and taquitos are made with corn tortillas.

Once the tortillas are fried, the difference between nixtamalized and regular corn tortillas will be minimized. I prefer yellow tortillas for frying.

See, Lars said it. Yellow corn is better when frying. I don't think I'll be happy with white corn.

Isn't the corn for all tortillas nixtamalized?

That is a bit confusing. I don't see much difference in using white or yellow corn for frying. Very different would be a flour vs a pure corn tortilla fried. I also thought all corn tortillas are nixtamalized. As well as the ones that include some wheat. Usually 80% nixtamalized corn and 20% wheat.

I think it is just a preference using yellow vs white. Not that one fries better than the other. Definately the brand matters. And how they are made. The commercial brand i purchased during 2020 were yellow corn and could not be rolled or even folded as a taco---they cracked and fell apart. I used them cut and baked as chips.

..."Taquitos and flautas can be categorized by their size, shape, or the particular kind of tortilla used in their preparation. However, as with other Mexican dishes, these distinctions aren't always carried out, and the dishes and names are interchangeable.

At times, the crucial difference between flautas and taquitos is found in their length. In some areas of Mexico, a flauta is very long and thin and made from a burrito-sized flour tortilla or similarly-sized corn one. Taquitos, on the other hand, are the shorter versions, rolled from regularly-sized corn or flour tortillas—or even from small appetizer-sized ones if the taquitos are intended as a snack or first course, rather than as an entree..."

LINK

We've been using street taco sized soft, not crunchy, and yellow. I guess supply chain issues have them stopped to Nashville. Right before my child went off to school, we used the white corn and I wasn't as happy. I couldn't decide if it was the taco or I was just rushed because we were getting ready to leave. I think it just is not as strong a flavor as the yellow tacos. Ironically, we like the flour if it's baked, and the yellow corn if it's fried. Flautas or taquitos, they're one of our favorites.

Here's the recipe. I poach the chicken in chicken broth with ancho chili powder, cumin, and kosher salt. After that, I follow the recipe exactly:

https://www.spendwithpennies.com/chicken-taquitos-baked-or-fried/