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Golden Crisp Chicken and Cream Cheese Taquitos

Serves 10


1 1/2 cups shredded Cheddar cheese
10 flour tortillas, (6-inch)
1/3 cup sour cream
Vegetable oil, (for frying)
1 1/2 cups chopped baby spinach, (stems removed)
3 cups cooked chicken, (shredded)
Ground black pepper, (to taste)
6 oz cream cheese
1/2 cup salsa
Coarse salt, (to taste)


  1. Combine Cheddar cheese, sour cream, baby spinach, shredded chicken and cream cheese in a mixing bowl. Season with salt and pepper to taste.
  2. Spoon 2 tablespoons of chicken mixture into each flour tortilla. Roll tight and place seam side down.
  3. Pour vegetable oil into skillet. Turn to medium heat. Once bubbling, place wrapped tortillas in skillet and cook until golden brown, flip and cook until golden brown. (Repeat until all taquitos are cooked.) Place on paper towels to drain.
  4. Serve taquitos with your choice of dipping sauce or salsa.
Cuisine: Southwestern
Season: Fall