Cream Cheese and Chicken Taquitos

• Gluten free

• Meat

  • 3 cups Chicken, cooked

• Produce

  • 1 1/2 cups Baby spinach

• Condiments

  • 1/2 cups Salsa

• Oils & Vinegars

  • 1 Vegetable or canola oil

• Bread & Baked Goods

  • 12 6-inch corn tortillas

• Dairy

  • 1 1/2 cups Colby jack cheese
  • 1 6 ounces ounces Cream cheese
  • 1/3 cups Sour cream

Found on lilluna.com

Ingredients

• 3 cups cooked shredded chicken
• 6 ounces 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

Directions

• 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.
• Repeat until all the tortillas are filled, rolled and fried.
• Set on paper towels to drain.
• Serve warm and ENJOY!