Ingredients
vegetable oil (for frying)
3 cups shredded cooked chicken
6 ounces cream cheese, softened
1½ cups baby spinach, chopped
1½ cups shredded Colby Jack cheese (or Mexican blend)
½ cup salsa (store-bought or homemade)
⅓ cup sour cream
salt and black pepper (to taste)
12 (6-inch) corn tortillas
Instructions
- In a large bowl, combine the shredded chicken, softened cream cheese, chopped spinach, shredded Colby Jack cheese, salsa, sour cream, salt, and black pepper. Mix until well combined.
- In a large saucepan, heat about ½ inch of vegetable oil over medium heat until it reaches 350°F (175°C).
- Warm the corn tortillas slightly to make them pliable. Place a few tablespoons of the chicken mixture in the center of each tortilla. Roll up the tortilla tightly around the filling.
- Carefully place each rolled tortilla seam-side down into the hot oil. Fry for about 2-3 minutes on each side or until golden brown and crispy. Remove from oil and drain on paper towels.
- Serve the taquitos warm with your favorite toppings such as shredded lettuce, chopped tomatoes, sour cream, or salsa.
Notes
- For a healthier option, bake the taquitos at 400°F (200°C) for 15-20 minutes or until crispy.
- Store leftover taquitos in an airtight container in the refrigerator for up to 3 days.
- You can freeze un-fried taquitos. Freeze until solid, then store in a freezer-safe bag or container. Fry directly from frozen when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack, Main Course
- Method: Frying
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 taquito
- Calories: 200
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg
