'Chicken and Cream Cheese Taquitos'
Source: Adapted from Cinnamon Spice And Everything Nice
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
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.
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