Description
Crispy, golden taquitos filled with creamy chicken, cheese, spinach, and salsa, perfect for dipping and topped with fresh fixings.
Ingredients
Scale
- Vegetable or canola oil, for frying
- 3 cups shredded cooked chicken
- 6 ounces cream cheese, softened
- 1 ½ cups baby spinach, chopped
- 1 ½ cups shredded Colby Jack cheese (or Mexican blend)
- ½ cup salsa (store-bought or homemade)
- ⅓ cup sour cream
- Salt and pepper, to taste
- 12 (6-inch) corn or flour tortillas
- Toppings:
- Shredded lettuce
- Chopped tomatoes
- Sour cream
- Pico de Gallo
Instructions
- Fill a saucepan with ½ inch of oil and heat over medium to 350°F.
- In a large bowl, combine shredded chicken, cream cheese, chopped spinach, Colby Jack cheese, salsa, and sour cream. Season with salt and pepper to taste.
- Once the oil reaches the proper temperature, place a few tablespoons of the chicken mixture in the center of a tortilla and spread evenly.
- Roll up the tortilla and use tongs to place it seam-side down in the hot oil.
- Fry for 2–3 minutes per side until golden brown and crispy.
- Remove and place on paper towels to drain excess oil.
- Repeat the process with the remaining tortillas and filling.
- Serve warm with your choice of toppings such as shredded lettuce, chopped tomatoes, sour cream, and Pico de Gallo.
Notes
- Flour tortillas are easier to roll, but corn tortillas offer a more traditional flavor.
- Use toothpicks to secure taquitos if needed during frying.
- For a healthier version, bake taquitos at 425°F for 20–25 minutes until crisp.
- Great for meal prep—freeze before frying and cook straight from frozen.
Nutrition
- Serving Size: 1 taquito
- Calories: 230
- Sugar: 1g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 45mg