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)
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.
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.
Cook until golden brown on both sides. (If you need to, put some toothpicks in to keep it together.)
Repeat until all the tortillas are filled, rolled and fried.
Set on paper towels to drain.
