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 remove

coarse salt and fresh black pepper, to taste

10 six-inch flour tortillas

vegetable or canola oil, for frying

your choice for serving:

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 spread 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 dunking sauce.