Chicken Taquitos

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
• guacamole, sour cream, salsa, hot sauce
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Instructions:

1. 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.
2. 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.
3. Place a large spoonful of filling in a line along each tortilla and roll tightly. Secure with a toothpick if needed.
4. 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.
5. Fried Taquitos: Add about 1 1/2 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.
6. Serve taquitos with guacamole, salsa and sour cream.