Description
Crispy on the outside and creamy on the inside, these Creamy Chicken and Spinach Taquitos are a satisfying appetizer or meal, packed with flavor and perfect for sharing.
Ingredients
- 3 cups shredded cooked chicken
- 6 ounces cream cheese, softened
- 1½ cups baby spinach, stems removed and chopped
- 1½ cups shredded Colby Jack cheese, or Mexican blend cheese
- ½ cup salsa, store-bought or homemade
- ⅓ cup sour cream
- Salt and pepper to taste
- 12 (6-inch) corn tortillas or flour tortillas
- Vegetable or canola oil, for frying (about ½ inch depth in saucepan)
- Shredded lettuce
- Chopped tomatoes
- Sour cream
- Pico de Gallo
Instructions
1. Fill a saucepan with ½ inch of vegetable or canola oil. Heat over medium heat until the oil reaches 350°F (175°C), suitable for frying the taquitos until crisp.
2. In a large bowl, combine the shredded cooked chicken, softened cream cheese, chopped baby spinach, shredded Colby Jack cheese, salsa, and sour cream. Mix well until all ingredients are evenly incorporated. Season with salt and pepper to taste.
3. Take one tortilla at a time, place a few tablespoons of the chicken and cream cheese mixture in the center, and spread it evenly. Roll the tortilla tightly and secure it with tongs if needed, making sure the seam side remains down during frying.
4. Carefully place the rolled tortilla seam-side down into the hot oil. Fry for 2-3 minutes on each side or until they turn golden brown and crispy. Use tongs to flip gently. Remove and drain on paper towels to absorb excess oil.
5. Continue the process until all 12 taquitos are filled, rolled, and fried.
6. Serve the taquitos warm, topped with shredded lettuce, chopped tomatoes, sour cream, and Pico de Gallo as desired.
Notes
To keep tortillas from cracking while rolling, warm them briefly in the microwave between damp paper towels. For a lighter version, bake the taquitos at 425°F for 15–20 minutes, brushing lightly with oil before baking.