- In a large bowl mix together the chicken, cream cheese, sour cream, salsa, cheddar and spinach. Season to taste with salt and pepper.
- Working with one tortilla at a time spread 2 heaping tablespoons of the chicken mixture off center and spread out like a log. Roll up and set seam side down on a platter. Repeat until all the tortillas are filled and rolled.
- Add enough oil to a large skillet to generously cover the bottom. Heat on medium heat, cook tortillas in batches, until golden brown on each side. Remove to paper towels to drain.
- Serve with your choice of dunking sauce.
Wednesday, December 19, 2012
ChuNKy Chicken and Cream Cheese Taquitos
Chunky Chicken and Cream Cheese Taquitos
The golden crunch of tortillas gives way to a creamy chicken and cream cheese filling that is easy to love.
3 cups cooked shredded chicken (I like rotisserie)
6 ounces 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
coarse salt and fresh black pepper, to taste
9 - 10 (6-inch) flour tortillas
vegetable or canola oil, for frying
your choice for serving:
sour cream/quacamole/salsa/taco sauce/ranch dressing