Description

Golden-fried, crispy chicken-and-cream-cheese taquitos filled with spinach, cheese, and a tangy salsa-sour cream blend—quick to prep and perfect as a favorite appetizer or main dish.

Ingredients

Vegetable oil (for frying)

3 cups shredded cooked chicken

6 ounces cream cheese, softened

1½ cups baby spinach, chopped

1½ cups shredded Colby Jack cheese (or Mexican blend, Monterey Jack, pepper‑jack)

½ cup salsa (such as sweet salsa verde or tomatillo)

⅓ cup sour cream

Salt and black pepper (or cumin, garlic powder, garlic pepper, taco seasoning, chili powder) to taste

12 (6‑inch) corn tortillas (flour tortillas can be substituted)

Optional toppings: shredded lettuce, chopped tomatoes, sour cream, red salsa, salsa verde, Pico de Gallo, guacamole, queso blanco

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Instructions

PREP. Fill a saucepan with about ½ inch of oil, heating over medium until it reaches 350 °F. It should bubble immediately when taquitos are added.

FILLING. In a bowl, mix together the shredded chicken, softened cream cheese, chopped spinach, shredded cheese, salsa, and sour cream. Season with salt and pepper (or spices of your choice).

ASSEMBLE & FRY. Soften tortillas by microwaving a stack wrapped in a damp paper towel for 15–30 seconds. Place a few tablespoons of filling on each tortilla, roll tightly, and fry seam-side down until golden brown, about 2–3 minutes per side. Drain on paper towels.

SERVE. Serve warm with your desired toppings

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizer