Chubby Chicken and Cream Cheese Taquitos

By melissab

Ingredients

• 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

Details

Servings 10
Preparation time 15mins
Cooking time 32mins
Adapted from cinnamonspiceandeverythingnice.com

Preparation

Step 1

Tortillas rolled with a shredded chicken, cream cheese, cheddar, salsa and spinach filling with dipping sauces on the side for dunking. They have an addicting crunch that gives way to creamy, cheesy insides that will turn these into fast favorites.

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 add 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 to medium-low heat, cook tortillas in batches, turning to brown each side. Remove to paper towels to drain.

Hi Jan! You can bake them on a lightly greased baking sheet on 375 or 400 until they are lightly golden – about 12 – 15 minutes – you will have to check them for doneness and to make sure they’re hot in the middle.