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Sunday, June 9, 2013

Chicken and Cream Cheese Taquitos

I don't know why, but I've always been intimidated by Taquitos. They seem so difficult and involved, but they're really not. 
Fill a tortilla with filling, roll it, drop it in some hot oil for 2-3 minutes until they're golden, and boom! Done! Not as hard as I thought

I served these with ranch dressing, but you serve them with whatever you like. A cilantro lime mayo would probably also be pretty good (if you like cilantro, which I don't, but many people do, so I thought I'd offer it as a suggestion).

Have a great weekend :)


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!

Serving Options:

sour cream
taco sauce
ranch dressing


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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