The taquitos were so good! I am not usually a fan of taquitos because they usually are dripping in oil and you cannot really taste the inside. But these were perfect! They were fried to a crisp perfection without being oily, and then the filling was cream cheese and chicken with a bit of a kick to it. They were absolutely amazing and I knew I had to try them at home, so I did. And let me tell you, these might be better than the ones at Chevy’s…and that’s saying something!
Check out what our friends over at Lil Luna had to say about these:
“They are very similar to the chicken taquitos we make all the time, but they have cream cheese, salsa, and baby spinach mixed in with it too.”
I mean, tell me that does not sound absolutely amazing?!
Ingredients
3 cups cooked shredded chicken
6 ounces ounces Philadelphia cream cheese, softened
⅓ cups Daisy sour cream
½ cups Old El Paso salsa
1½ cups Kraft colby jack cheese
1½ cups chopped baby spinach, stems removed
12 6 inch Old El Paso corn tortillas
vegetable or canola oil, for frying
Instructions
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!
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Quick Tip: Freeze the filling mixture until ready to use
Thanks again to Lil Luna for this amazing recipe.
