IMG_2651 (800x600)

My son has been in phases lately as to if he likes chicken or not. I took a chance with these taquitos. What’s not to love they are fried, has cheese and salsa? Turns out they where a huge hit with everyone.

Also a tip you can make it all ahead of time, but I don’t recommend rolling them in the tortillas. The tortillas got soggy and fell apart on me. The cold filling did hold together better to get a tighter roll with the tortilla.

Cream Cheese and Chicken Taquitos

(Adapted from Lil Luna)

 

Printer Friendly Version

 

3 cups cooked shredded chicken
6 ounces cream cheese, softened
⅓ cups sour cream
½ cups salsa
1½ cups colby jack cheese
1½ cups chopped baby spinach, stems removed
12 – 6 inch corn tortillas
vegetable or canola oil, for frying

 

Heat ½” oil in a sauce pan on medium heat.

In a large bowl mix together the chicken, cream cheese, sour cream, salsa, co-jack and spinach.


IMG_2635 (600x800)IMG_2636 (600x800)

IMG_2638 (600x800)

Add salt and pepper to taste.

Once oil is hot enough (place hand over pan, above oil, to feel heat), add a few tablespoons of chicken/cream cheese mixture to the center of a tortilla and spread out. Roll up and set seam side down in oil using tongs.

IMG_2639 (600x800)IMG_2640 (600x800)

Cook until golden brown on both sides. (If you need to, put some toothpicks in to keep it together.)

IMG_2646 (800x600)
Repeat until all the tortillas are filled, rolled and fried.

Set on paper towels to drain.

IMG_2650 (800x600)IMG_2651 (800x600)

Pin It on Pinterest

Share This