Cream Cheese Chicken Taquitos

 

Ingredients

• ▢ vegetable or canola oil for frying
• ▢ 3 cups shredded cooked chicken
• ▢ 6 ounces cream cheese softened
• ▢ 1½ cups baby spinach stems removed and chopped
• ▢ 1½ cups shredded Colby Jack cheese or Mexican blend cheese
• ▢ ½ cup salsa store-bought or homemade
• ▢ ⅓ cup sour cream
• ▢ salt and pepper to taste
• ▢ 12 (6-inch) corn tortillas (or flour tortillas)

Toppings

• ▢ shredded lettuce, chopped tomatoes, sour cream, Pico de Gallo

Instructions

 

• Fill a saucepan with ½ inch of oil and heat over medium heat to 350 degrees F.
• Meanwhile, in a large bowl mix together chicken, cream cheese, spinach, Colby Jack cheese, salsa and sour cream. Add salt and pepper.
• Once oil is hot enough, add a few tablespoons of chicken–cream cheese mixture to the center of a tortilla and spread out. Roll tortilla up and use tongs to place it seam side down in hot oil. Cook until golden brown on both sides, 2–3 minutes per side. Set on paper towels to drain.
• Repeat until all tortillas have been filled, rolled and fried.
• Serve warm with your favorite toppings.