Saturday, October 19, 2013

Chubby Chicken and Cream Cheese Taquitos

3 cups cooked shredded chicken
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
Coarse salt and fresh black pepper, to taste
9-10 (6-inch) flour tortillas
Vegetable or canola oil, for frying
Optional sauces: sour cream, guacamole, salsa, taco sauce, ranch dressing

1. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, cheddar and spinach. Season to taste with salt and pepper. 
2. 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. 
3. 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.
4. Serve with your choice of dipping sauce.

Notes: These were tasty. The recipe at the source link recommends using rotisserie chicken.

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