Table of Contents
Quick & Easy Taquitos Recipe – Crispy Chicken Taquitos with Cheesy Filling
This Taquitos Recipe is one of those dishes that instantly transports me back to my mother’s kitchen in Morocco. While taquitos are classically Mexican, the idea of rolling a flavorful filling inside a tortilla and frying it until golden and crunchy feels deeply familiar to anyone who grew up eating stuffed breads and fried parcels. I’ve taken that same warmth and made it my own here in New York City. This Taquitos Recipe features a quick, cheesy filling with tender chicken, creamy spinach, and melted Colby Jack cheese — all rolled into corn tortillas and fried to crispy perfection. It’s a Taquitos Recipe that works for busy weeknight dinners, party platters, or game-day snacking. Every bite has that satisfying crunch followed by a creamy, savory center that keeps you reaching for just one more. I developed this Taquitos Recipe during a cold NYC winter when I craved something comforting, fast, and deeply flavorful. The filling comes together in one bowl — no complicated steps, just big flavor. The spinach adds color and a subtle earthiness that balances the richness of the cheese and cream cheese. My french culinary training taught me the importance of balance, and this Taquitos Recipe delivers on every level: crunchy versus creamy, savory versus fresh, indulgent versus bright. Whether you are feeding a crowd or just yourself on a cozy night in, this Taquitos Recipe is sure to become a favorite. I love serving these taquitos alongside a fresh salsa and a dollop of sour cream for that perfect contrast of temperatures and textures. For more easy chicken recipes that come together quickly, you will find plenty of inspiration here on the blog!
Why This Taquitos Recipe Is the Best
The secret to this Taquitos Recipe lies in the filling. By combining softened cream cheese with shredded Colby Jack, salsa, and sour cream, you get a mixture that is both creamy and tangy, with just enough moisture to bind the chicken without making the tortillas soggy. The chopped spinach not only adds a pop of green but also a subtle freshness that cuts through the richness. I learned in Paris that great cooking is about layering flavors, and this Taquitos Recipe does exactly that — every ingredient has a purpose. The filling comes together in under five minutes, which means this Taquitos Recipe is as practical as it is delicious. You can use leftover rotisserie chicken or quickly poach a couple of breasts — either way, the result is consistently satisfying. The texture is where this Taquitos Recipe really shines. Frying the rolled tortillas in shallow oil at 350°F ensures they turn evenly golden and stay crunchy on the outside while the inside becomes warm and molten. I have tested this Taquitos Recipe dozens of times to get the oil temperature and cook time just right. The 2-3 minutes per side yields taquitos that are shatteringly crisp but never greasy. If you have ever had a taquito that turned out soggy or fell apart in the oil, this Taquitos Recipe solves both problems with a foolproof technique. This Taquitos Recipe is also incredibly forgiving. Even if you are a beginner cook, the simple rolling method and clear visual cues make it easy to get great results on your first try. You do not need a deep fryer — just a saucepan with half an inch of oil and a pair of tongs. For more quick appetizer ideas that are perfect for entertaining, check out my other recipes!
Taquitos Recipe Ingredients
When I shop for ingredients for this Taquitos Recipe, I head straight to my local bodega in Brooklyn or the farmers market in Union Square. The beauty of this Taquitos Recipe is that almost everything is pantry-friendly. I love using fresh baby spinach when I can find it, but frozen chopped spinach also works beautifully. The cream cheese should be at room temperature so it blends smoothly into the filling — a small detail that makes a big difference in this Taquitos Recipe. Corn tortillas are traditional and give the taquitos that authentic texture, but flour tortillas work too if that is what you have on hand. The salsa can be store-bought or homemade; I often use a jarred version on busy nights and it works perfectly in this Taquitos Recipe. The shredded chicken can come from a rotisserie bird, leftover grilled chicken, or even canned chicken in a pinch. This Taquitos Recipe is designed to be flexible and forgiving, so feel free to adapt based on what is in your fridge.
Ingredients List
- 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
- ¼ cup sour cream
- Salt and pepper to taste
- 12 (6-inch) corn tortillas (or flour tortillas)
- For serving: shredded lettuce, chopped tomatoes, sour cream, Pico de Gallo
Ingredient Spotlight
Shredded Chicken: The protein backbone of this Taquitos Recipe. Rotisserie chicken is my go-to for convenience, but poached chicken breasts work beautifully too. Shred the chicken while it is still warm for the best texture. For a vegetarian version, try shredded jackfruit or seasoned black beans — the Taquitos Recipe adapts wonderfully.
Cream Cheese: This is the secret to the ultra-creamy filling in this Taquitos Recipe. It binds the ingredients together and adds a subtle tang that pairs perfectly with the salsa and sour cream. Always use full-fat cream cheese for the best consistency and flavor. Low-fat versions may cause the filling to be too loose.
Colby Jack Cheese: This cheese melts beautifully and has a mild, buttery flavor that does not overpower the other ingredients in this Taquitos Recipe. You can substitute with Monterey Jack, cheddar, or a Mexican blend. Avoid pre-shredded cheese if possible, as it contains anti-caking agents that can affect melting.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Shredded Chicken | Shredded jackfruit or black beans | Less protein, more fiber; slightly different texture but equally delicious |
| Cream Cheese | Neufchâtel or Greek yogurt (strained) | Less tangy and slightly less creamy; Greek yogurt adds a lighter texture |
| Colby Jack Cheese | Monterey Jack, cheddar, or Mexican blend | Cheddar adds a sharper flavor; Mexican blend may include spices |
| Corn Tortillas | Flour tortillas (6-inch) | Softer texture, less crunchy; flour tortillas may puff slightly during frying |
How to Make Taquitos Recipe — Step-by-Step
Making this Taquitos Recipe is straightforward and fun. The key is to have all your ingredients prepped and ready before you start frying. I like to set up an assembly line with the filling, tortillas, and a plate for the rolled taquitos. This Taquitos Recipe moves quickly once the oil is hot, so being organized makes the whole process smooth and enjoyable.
Step 1: Heat the Oil
Fill a saucepan with ½ inch of vegetable or canola oil and heat over medium heat until it reaches 350 degrees F. Use a kitchen thermometer for accuracy — this is the most important step in this Taquitos Recipe. If the oil is too cool, the taquitos will absorb excess oil and become greasy. If it is too hot, the tortillas will burn before the filling warms through. I recommend testing the oil with a small piece of tortilla — it should sizzle immediately and float to the surface. Maintaining a steady temperature throughout the frying process is essential for this Taquitos Recipe. Adjust the heat as needed between batches to keep the oil at the ideal temperature.
💡 Lora’s Pro Tip: To keep the oil temperature stable, do not crowd the pan. Fry 3-4 taquitos at a time depending on the size of your saucepan. Overcrowding drops the oil temperature and leads to uneven cooking.
Step 2: Mix the Filling
While the oil is heating, combine the shredded chicken, softened cream cheese, chopped spinach, shredded Colby Jack cheese, salsa, and sour cream in a large bowl. Season with salt and pepper to taste. Mix everything together until the ingredients are evenly distributed and the cream cheese has fully incorporated. The filling for this Taquitos Recipe should be thick and scoopable — not runny. If it seems too wet, add a bit more shredded cheese or chicken to tighten it up. The spinach will wilt slightly from the heat of the other ingredients, which is exactly what you want. This filling is the heart of this Taquitos Recipe, so take a moment to taste and adjust the seasoning if needed.
⚠️ Common Mistake to Avoid: Do not overmix the filling or the cream cheese can become too soft and greasy. Stir just until combined. Also, make sure your cream cheese is fully softened — cold cream cheese will leave lumps that do not distribute evenly.
Step 3: Roll the Taquitos
Once the oil is hot, place a few tablespoons of the chicken mixture in the center of a tortilla and spread it evenly, leaving about an inch from the edges. Roll the tortilla tightly and use tongs to place it seam-side down in the hot oil. The seam will seal as it fries, keeping the filling securely inside. This Taquitos Recipe works best when the tortillas are at room temperature — cold tortillas can crack when rolled. If your tortillas are stiff, warm them briefly in the microwave or on a dry skillet for a few seconds to make them pliable. Roll each taquito firmly but gently; you want the filling to be snug inside without squeezing out the ends. Repeat with the remaining tortillas, frying 3-4 at a time depending on your pan size.
💡 Lora’s Pro Tip: To prevent the taquitos from unrolling in the oil, you can secure each one with a toothpick before frying. Remove the toothpick after frying or before serving. This is especially helpful if you are making a large batch of this Taquitos Recipe for a party.
Step 4: Fry Until Golden
Cook the taquitos for 2-3 minutes per side, using tongs to carefully flip them once the first side is deep golden brown. The total frying time for each batch in this Taquitos Recipe is about 4-6 minutes. Remove the taquitos from the oil and place them on a plate lined with paper towels to drain excess oil. The paper towels also help keep them crispy. As you finish each batch, you can keep the taquitos warm in a 200°F oven while you fry the remaining ones. This Taquitos Recipe yields taquitos that are beautifully golden, crunchy on the outside, and warm and creamy on the inside. The spinach will have wilted into the cheese mixture, creating a lovely green-flecked filling that smells absolutely irresistible.
⚠️ Common Mistake to Avoid: Do not skip the paper towel draining step. Excess oil on the surface can make the taquitos soggy within minutes. Also, avoid covering the taquitos while they are still warm — the trapped steam will soften the crispy exterior.
Step 5: Serve and Enjoy
Arrange the crispy taquitos on a serving platter and top with shredded lettuce, chopped tomatoes, a generous dollop of sour cream, and fresh Pico de Gallo. Serve immediately while they are still warm and crunchy. This Taquitos Recipe is meant to be enjoyed fresh, but leftovers can be reheated in the oven to restore some of the crunch. I love how the cool, fresh toppings contrast with the hot, crispy taquitos — it is a textural experience that makes this Taquitos Recipe truly special. For more Mexican appetizer ideas that are perfect for parties, be sure to browse the blog!
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Heat oil in saucepan | 5-7 minutes | Oil reaches 350°F; test piece sizzles |
| 2 | Mix chicken, cheeses, spinach, salsa, sour cream | 3-4 minutes | Uniform, thick, scoopable consistency |
| 3 | Fill and roll tortillas | 2-3 minutes per batch | Tight rolls, seam side down |
| 4 | Fry until golden on all sides | 4-6 minutes total per batch | Deep golden brown, crispy exterior |
| 5 | Drain, plate, and serve with toppings | 2 minutes | Paper towel-drained, garnished platter |
Serving & Presentation
Serving this Taquitos Recipe is where you can really have fun. I like to arrange the crispy taquitos on a large wooden board or a white platter for contrast. Top them with shredded lettuce, diced tomatoes, a generous drizzle of sour cream or Mexican crema, and a spoonful of fresh Pico de Gallo. A sprinkle of chopped cilantro and a few lime wedges on the side add color and brightness. This Taquitos Recipe is incredibly versatile — it works as a weeknight dinner served with rice and beans, or as a party appetizer where guests can grab and dip. In my NYC apartment, I often serve these taquitos with a bowl of guacamole and a side of pickled jalapeños for extra kick. The crispy texture of the taquitos pairs beautifully with creamy dips and fresh salsas. For a casual gathering, set up a taquito bar with various toppings and let everyone build their own plate. This Taquitos Recipe always gets people talking and reaching for seconds.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Mexican rice, refried beans, black bean salad | Hearty sides balance the crispy taquitos and make a complete meal |
| Sauce / Dip | Guacamole, sour cream, salsa verde, queso dip | Cool, creamy dips contrast the crunchy exterior |
| Beverage | Margarita, Mexican lager, horchata, aguas frescas | Refreshing drinks cut through the richness of the filling |
| Garnish | Chopped cilantro, lime wedges, pickled jalapeños, radish slices | Fresh garnishes add color, acidity, and crunch |
Make-Ahead, Storage & Reheating
This Taquitos Recipe is perfect for meal prep. In my busy NYC schedule, I often make the filling a day ahead and store it in the fridge. When I am ready to eat, I simply roll and fry the taquitos fresh — the process takes just minutes. If you have leftover taquitos, store them in an airtight container in the refrigerator for up to 3 days. Reheating in the oven at 375°F for 8-10 minutes restores much of the original crunch. Avoid the microwave, as it will make the taquitos soggy. For longer storage, you can freeze the assembled but uncooked taquitos on a baking sheet, then transfer them to a freezer bag. Fry directly from frozen, adding 1-2 minutes to the cooking time. This Taquitos Recipe also works well for make-ahead parties — fry them a few hours in advance and reheat in the oven just before serving.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container lined with paper towels | Up to 3 days | Oven at 375°F for 8-10 minutes, uncovered |
| Freezer | Freezer bag or airtight container, layers separated by parchment | Up to 2 months | Fry from frozen at 350°F, adding 1-2 minutes per side |
| Make-Ahead | Filling in a covered bowl; tortillas in a zip-top bag | Filling up to 1 day in advance | Roll and fry fresh just before serving for best texture |
One of my favorite tricks for this Taquitos Recipe is to double the filling and freeze half. That way, I have a head start on a future meal. Simply thaw the filling in the refrigerator overnight, give it a good stir, and proceed with rolling and frying. The filling for this Taquitos Recipe freezes beautifully because of the cream cheese and sour cream, which maintain their texture when thawed slowly. If you are planning a party, you can fry the taquitos a few hours ahead and keep them warm in a low oven (200°F) on a wire rack set over a baking sheet. This keeps them crispy and ready to serve at a moment’s notice. This Taquitos Recipe truly adapts to your schedule, whether you are planning a week ahead or cooking on the fly.
Variations & Easy Swaps
This Taquitos Recipe is wonderfully adaptable. Over the years, I have experimented with different fillings, tortilla types, and cooking methods — each variation brings something new to the table. Whether you want to go vegetarian, gluten-free, or just switch up the flavors, this Taquitos Recipe can handle it. I have tested each variation below, so you can swap with confidence. The key is to keep the moisture balance right — too much liquid in the filling can make the tortillas soggy, while too little can make them dry. Start with the base ratios in this Taquitos Recipe and adjust from there.
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Vegetarian Black Bean | Replace chicken with mashed black beans + corn | Meatless Monday, vegetarian guests | Easy — same technique, just swap the protein |
| Spicy Chorizo | Substitute chicken with cooked crumbled chorizo | Bold flavor lovers, game day | Easy — cook chorizo first, then mix as directed |
| Baked Version | Brush with oil and bake at 425°F for 15-18 minutes | Healthier option, less mess | Easy — less hands-on, but less crunchy than fried |
Vegetarian Black Bean Taquitos
For a meatless version of this Taquitos Recipe, replace the shredded chicken with 2 cups of mashed black beans mixed with ½ cup of corn kernels. The beans provide a creamy, hearty texture that pairs beautifully with the cream cheese and Colby Jack. This variation is a nod to the vegetarian-friendly cooking I learned in Paris, where vegetable-forward dishes are celebrated. The filling is slightly earthier than the chicken version, and the corn adds little pops of sweetness. Serve these with a smoky chipotle salsa for extra depth. This Taquitos Recipe variation is just as satisfying and comes together in exactly the same way — just swap the protein and you are good to go.
Gluten-Free and Dairy-Free Options
This Taquitos Recipe is naturally gluten-free when you use corn tortillas, which is great for anyone with celiac or gluten sensitivity. For a dairy-free version, substitute the cream cheese with a plant-based cream cheese alternative and use a dairy-free shredded cheese (I like the ones made from cashew or almond milk). The texture will be slightly less creamy but still delicious. I have tested this Taquitos Recipe with dairy-free alternatives for a friend’s party and it was a hit. The salsa and sour cream can also be replaced with dairy-free versions — look for coconut-based sour cream for the closest texture. This Taquitos Recipe adapts beautifully to dietary needs without losing its essential character.
Smoky Chipotle Twist
For a bolder flavor profile, add 1-2 minced chipotle peppers in adobo sauce to the filling. The smoky heat from the chipotles transforms this Taquitos Recipe into something deeply complex. I discovered this combination during a trip to a Mexican market in Queens, where the aroma of dried chiles filled the air. The chipotles add a subtle smokiness that lingers on the palate, balanced by the creaminess of the cheese and sour cream. This variation is fantastic for anyone who loves a little heat. Start with one pepper and taste — you can always add more. This Taquitos Recipe with chipotle is my go-to for game-day gatherings where I want to impress without spending hours in the kitchen.
Can I use flour tortillas instead of corn in this Taquitos Recipe?
Yes, you can absolutely use flour tortillas in this Taquitos Recipe. Flour tortillas are softer and more pliable, which makes them easier to roll, and they tend to puff up slightly during frying, creating a lighter texture. However, they will not get as crispy as corn tortillas, and the flavor is milder. If you use flour tortillas, look for 6-inch ones to keep the proportions right. Corn tortillas are traditional and give this Taquitos Recipe that authentic crunch and earthy flavor that pairs so well with the creamy filling. Both work — it really comes down to personal preference and what you have on hand.
How do I keep my taquitos from falling apart in the oil?
To keep your taquitos from falling apart, make sure you roll them tightly and place them seam-side down in the hot oil. The heat will seal the seam almost immediately, holding the filling inside. Using a toothpick to secure each taquito before frying is a great trick, especially for beginners. Also, avoid overfilling the tortillas — about 2-3 tablespoons is plenty. If the filling is too wet, the tortilla can soften and break apart. This Taquitos Recipe is designed to have the right moisture balance, but if you add extra salsa or sour cream, you may need to adjust. Frying at 350°F is also key — oil that is too cool can cause the tortillas to absorb oil and fall apart.
Can I bake these taquitos instead of frying them?
Absolutely! To bake this Taquitos Recipe, preheat your oven to 425°F. Place the rolled taquitos seam-side down on a baking sheet lined with parchment paper, then brush or spray them lightly with oil. Bake for 15-18 minutes, flipping halfway through, until they are golden and crispy. Baked taquitos will be less crunchy than fried ones, but they are still delicious and significantly lighter. I recommend using a wire rack set over the baking sheet so hot air circulates around the taquitos, which helps them crisp up more evenly. This method works beautifully for this Taquitos Recipe when you want a healthier version or are making a large batch for a crowd.
What is the best way to reheat leftover taquitos?
The best way to reheat taquitos from this Taquitos Recipe is in the oven at 375°F for 8-10 minutes, placed directly on the oven rack or on a wire rack over a baking sheet. This method restores much of the original crunch. Avoid the microwave, as it will make the taquitos soggy and chewy. If you are in a rush, you can use an air fryer at 350°F for 4-5 minutes — it works beautifully and is even faster than the oven. Let the taquitos come to room temperature for about 10 minutes before reheating for the most even results. This Taquitos Recipe stores well, and proper reheating makes leftovers taste almost as good as fresh.
Can I make this Taquitos Recipe ahead of time for a party?
Yes, this Taquitos Recipe is fantastic for make-ahead entertaining. You can prepare the filling up to a day in advance and store it in the refrigerator. When you are ready to serve, simply roll the tortillas and fry them fresh — the whole process takes under 20 minutes. Alternatively, you can fry the taquitos a few hours ahead and keep them warm in a 200°F oven on a wire rack set over a baking sheet. This keeps them crispy without drying out. For the best texture, I recommend frying this Taquitos Recipe within an hour of serving, but the make-ahead options work wonderfully for busy hosts who want to enjoy their own party.
What can I substitute for cream cheese in this recipe?
If you do not have cream cheese for this Taquitos Recipe, you can substitute with Neufchâtel cheese, which has a similar texture but slightly less fat. For a dairy-free option, use a plant-based cream cheese alternative. Strained Greek yogurt also works in a pinch — it will be tangier and less rich, but still creamy. If you use yogurt, strain it through a cheesecloth for a few hours to remove excess moisture. The cream cheese in this Taquitos Recipe provides richness and helps bind the filling, so any substitute should be thick and creamy. Avoid low-fat versions of any substitute, as they can make the filling too loose.
How do I prevent the tortillas from cracking when I roll them?
Tortillas crack when they are too cold or too dry. For this Taquitos Recipe, bring your corn tortillas to room temperature before rolling. If they feel stiff, wrap a stack of them in a damp paper towel and microwave for 20-30 seconds. You can also warm them one by one on a dry skillet for about 15 seconds per side. This makes them pliable and easy to roll without cracking. Fresh tortillas are more forgiving than older ones, so check the date on the package. If a tortilla does crack despite your best efforts, just press it back together — the filling and frying process will hold it together. This Taquitos Recipe is forgiving, and even a slightly cracked taquito will taste delicious.
What dips go best with these chicken taquitos?
This Taquitos Recipe pairs wonderfully with a variety of dips. Classic sour cream or Mexican crema is always a hit — the cool, tangy cream balances the crispy, warm taquitos. Guacamole adds richness and healthy fats, while salsa verde brings brightness and a mild tang. For something more indulgent, try a warm queso dip or a spicy chipotle mayo. I also love serving these taquitos with a fresh Pico de Gallo for that chunky, juicy texture. The creamy, cheesy filling in this Taquitos Recipe works well with both mild and bold dips, so feel free to offer a selection and let everyone choose their favorite.
Can I freeze the uncooked taquitos for later?
Yes, freezing uncooked taquitos from this Taquitos Recipe works perfectly. Assemble the taquitos completely, then place them on a baking sheet lined with parchment paper, making sure they are not touching. Freeze for 1-2 hours until solid, then transfer them to a freezer bag or airtight container. They will keep for up to 2 months. When you are ready to cook, fry them directly from frozen — no need to thaw. Add 1-2 minutes per side to the cooking time, and check that the center is hot before serving. This is my favorite meal-prep trick for this Taquitos Recipe, as it gives you restaurant-quality taquitos in minutes anytime you crave them.
Is this Taquitos Recipe spicy?
This Taquitos Recipe is mild to medium in spice level, depending on the salsa you use. The filling itself — with cream cheese, Colby Jack, sour cream, and spinach — is creamy and not spicy at all. The heat comes primarily from the salsa. If you use a mild salsa, the taquitos will be very family-friendly with just a whisper of warmth. If you use a medium or hot salsa, you will get more noticeable heat. For a spicier version, add minced chipotle peppers or a dash of cayenne to the filling. For a very mild version, use a simple tomato-based salsa without chiles. This Taquitos Recipe is customizable to your heat preference, making it perfect for everyone from kids to spice lovers.
Share Your Version!
I truly hope you enjoy making this Taquitos Recipe as much as I do. Every time I make it, I am reminded of the power of simple ingredients coming together to create something truly special. Whether you are serving these for a weeknight dinner, a game-day party, or just because you deserve a crispy, cheesy treat, I would love to hear how it turns out for you. Leave a star rating and a comment below — tell me which variation you tried, what toppings you used, or how you made this Taquitos Recipe your own. Your feedback helps me create better recipes for our community. If you share a photo on Instagram or Pinterest, please tag @ingredientidea so I can see your beautiful creation. I personally read every comment and love hearing from you! And if you have any questions about the recipe, just ask — I am always here to help. From my NYC kitchen to yours — I hope this Taquitos Recipe brings as much warmth to your table as it does to mine. — Lora 🧡
Love This Recipe? Save It to Pinterest!
If you enjoyed this Taquitos Recipe, don’t let it get lost in your browser tabs! 😄 Pin it now so you can find it again anytime — and explore hundreds more tried-and-tested recipes waiting for you on my Pinterest boards.
👉 Follow Lora on Pinterest @ingredientidea📌 Pin this recipe · 🔁 Re-pin your favorites · 💬 Tag me when you make it — I love seeing your creations!
Taquitos Recipe
Crispy chicken taquitos with a quick, cheesy filling, that is great for dinner any night or is perfect for parties and game days.
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)
- 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.
Nutrition
- Calories: 126 kcal
- Sugar: 1 g
- Fat: 11 g
- Carbohydrates: 3 g
- Protein: 5 g
Tried This Recipe? Leave a Comment!
Did you make this recipe? I’d love to hear how it turned out! Please leave a comment and a rating below. Your feedback helps other home cooks and supports cheerychop.com!
For more delicious inspiration, follow me on Pinterest!
