Ingredients
2 cups cooked shredded chicken (I use rotisserie) ▢6 ounces cream cheese, softened ▢1/4 cup salsa, your favorite kind ▢1/4 cup sour cream ▢1 cup shredded cheddar cheese ▢1 cup baby spinach leaves, chopped ▢1/4 teaspoon cumin ▢1/4 teaspoon garlic powder ▢1/4 teaspoon chili powder ▢Salt and freshly ground black pepper for taste ▢15-20 corn or flour tortillas
For serving:
▢Guacamole, sour cream, salsa, hot sauce
Instructions
Add cream cheese, salsa and sour cream to a mixing bowl and stir until smooth. Add remaining ingredients (except the tortillas) and toss to combine. Taste and add more seasoning, if needed. For corn tortillas, heat a non-stick griddle over medium high heat. Cook tortillas for about 15 – 30 seconds on each side until soft and pliable. Remove tortillas to a plate covered with tinfoil to keep them warm and pliable. Place a large spoonful of filling in a line along each tortilla and roll tightly. Secure with a toothpick if needed. Baked Taquitos: Preheat oven to 425 degrees F. Spray the tops of the tacos with cooking spray, or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy. Fried Taquitos: Add about 1 ½ inches of oil to a large skillet and heat to medium-high. Once hot (the tortillas should sizzle immediately when added to the oil). Fry the taquitos in small batches, for a few seconds on each side, rotating them as they cook, until they are golden and crispy on all sides. Place them on a paper towel lined plate. Serve taquitos with guacamole, salsa and sour cream.
