Description
These Chicken and Spinach Taquitos are crispy, golden rolls filled with a delicious mixture of creamy chicken, spinach, and cheese. Perfectly fried to crunchy perfection, they make an irresistible appetizer or a fun main dish when paired with your favorite toppings like shredded lettuce, chopped tomatoes, sour cream, or Pico de Gallo.
Ingredients
Vegetable or canola oil, for frying
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 or flour tortillas
Toppings:
Shredded lettuce
Chopped tomatoes
Sour cream
Pico de Gallo
Instructions
Prepare the Oil:
Fill a large saucepan with ½ inch of oil and heat over medium heat to 350°F.
Make the Filling:
In a large bowl, combine the shredded chicken, cream cheese, chopped spinach, shredded Colby Jack cheese, salsa, and sour cream. Season with salt and pepper to taste. Mix until well combined.
Assemble the Taquitos:
Once the oil is hot, place a few tablespoons of the chicken mixture in the center of each tortilla and spread it out slightly.
Roll the tortilla tightly and use tongs to place it seam-side down in the hot oil.
Fry the Taquitos:
Cook each taquito for 2-3 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil. Repeat with the remaining tortillas.
Serve:
Serve the taquitos warm with your favorite toppings, such as shredded lettuce, chopped tomatoes, sour cream, and Pico de Gallo.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 260