Chicken Cheese Spinach Taquitos (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
vegetable or canola oil, for frying
02 -
3 cups shredded cooked chicken
03 -
6 ounces cream cheese, softened
04 -
1½ cups baby spinach, stems removed and chopped
05 -
1½ cups shredded Colby Jack cheese, or Mexican blend cheese
06 -
½ cup store-bought or homemade salsa
07 -
⅓ cup sour cream
08 -
salt and pepper, to taste
09 -
12 (6-inch) corn or flour tortillas
→ Toppings
10 -
shredded lettuce
11 -
chopped tomatoes
12 -
sour cream
13 -
Pico de Gallo
# Steps to Follow:
01 -
Fill a saucepan with ½ inch of oil and heat over medium heat to 350°F.
02 -
In a large bowl, mix together shredded chicken, cream cheese, chopped baby spinach, shredded Colby Jack cheese, salsa, and sour cream. Season with salt and pepper to taste.
03 -
Place a few tablespoons of the chicken and cream cheese mixture in the center of a tortilla and spread evenly. Roll the tortilla tightly.
04 -
Use tongs to place the rolled tortilla seam-side down in the hot oil. Fry until golden brown on both sides, approximately 2–3 minutes per side. Remove and place on paper towels to drain.
05 -
Repeat the filling, rolling, and frying process for all 12 tortillas.
06 -
Serve the taquitos warm with your favorite toppings such as shredded lettuce, chopped tomatoes, sour cream, and Pico de Gallo.
# Additional Notes:
01 -
For variety, you can substitute shredded beef or pork for the chicken or use different types of salsa to change the flavors.
02 -
To prevent corn tortillas from cracking, wrap them in damp paper towels and microwave for 15–30 seconds before using.
03 -
The filling mixture can be prepared up to 24 hours ahead of time and stored covered in the refrigerator.