Chicken and Cream Cheese Taquitos

By mjohnmeyer

Ingredients

• Serving Options:
• 3 cups cooked shredded chicken
• 6 oz cream cheese, softened
• 1/3 cup sour cream
• 1/2 cup salsa
• 1 1/2 cups shredded sharp cheddar cheese
• 1 1/2 cups chopped baby spinach, stems removed
• salt and pepper, to taste
• 9 - 10 (6-inch) flour tortillas
• vegetable or canola oil, for frying
• sour cream
• guacamole
• salsa
• taco sauce
• ranch dressing

Details

Adapted from navywifecook.com

Preparation

Step 1

1. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, cheddar and spinach. Season to taste with salt and pepper.

2. Working with one tortilla at a time, add 2 tablespoons of the chicken mixture down the center of each tortilla. Roll up and set seam side down on a plate. Repeat until all the tortillas are filled and rolled.

3. Add enough oil to a large skillet to generously cover the bottom. Heat on medium to medium-low heat. Cook tortillas in batches, turning to brown each side (2-3 minutes per side). Remove to a paper towel lined plate to drain.

4. Serve with your choice of dipping sauce.

navywifecook.com