Ingredients:
3 cups cooked shredded chicken
6 oz 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 removed
salt and pepper, to taste
9 - 10 (6-inch) flour tortillas
vegetable or canola oil, for frying
Serving Options:
cilantro
sour cream
quacamole
salsa
taco sauce
ranch dressing
Directions:
In a large bowl mix together the chicken, cream cheese, sour cream, salsa, cheddar and spinach.
Season to taste with salt and pepper.
Heat your tortillas so they are soft, pliable and easy to roll.
Working with one tortilla at a time, add 2 Tablespoons of the chicken mixture down the middle of each tortilla.
Roll up.
Place seam down on a parchment or foil lined cookie sheet.
Spray with a little olive oil spray and sprinkle with a bit of salt.
Bake at 425 F. for 15 minutes.
Repeat until all the tortillas are filled and rolled.
Serve with your desired choice of dipping sauce or salsa.
To Freeze:
As you roll your chicken Taquitos, place them on a parchment lined cookie sheet without touching.
Place cookie sheet in the freezer.
When the Taquitos are frozen, remove them from the cookie sheet and add them to a freezer made gallon sized bag.
Label and place in the freezer.
When you are ready to eat, take a few and place them on a foil or parchment lined cookie sheet.
Spray lightly with olive oil and sprinkle with a little salt.
Bake in at 425 F. for 15-20 minutes or until crispy.