Part of:
Mexican
Ingredients:
- vegetable or canola oil, (for frying)
- 3 cups shredded cooked chicken
- 6 ounces cream cheese, (softened)
- 1½ cups baby spinach, (stems removed and chopped)
- 1½ cups shredded Colby Jack cheese, (or Mexican blend cheese)
- ½ cup salsa, (store-bought or homemade)
- ⅓ cup sour cream
- salt and pepper to taste
- 12 (6-inch) corn tortillas (or flour tortillas)
- shredded lettuce, chopped tomatoes, sour cream, Pico de Gallo {
Instructions:
- Fill a saucepan with ½ inch of oil and heat over medium heat to 350 degrees F.
- Meanwhile, in a large bowl mix together chicken, cream cheese, spinach, Colby Jack cheese, salsa, and sour cream. Add salt and pepper.
- Once oil is hot enough, add a few tablespoons of chicken/cream cheese mixture to the center of a tortilla and spread out. Roll the tortilla and use tongs to place it seam-side down in hot oil. Cook until golden brown on both sides, 2-3 minutes per side. Set on paper towels to drain.
- Repeat until all 12 (6-inch) tortillas have been filled, rolled, and fried.
- Serve warm with your favorite toppings.