CREAM CHEESE AND CHICKEN TAQUITOS

They are very similar to the chicken tacos we make all the time, but they have cream cheese, salsa, and baby spinach mixed in with it too. Tacos are usually folded, and these taquitos (aka Flautas) are rolled. Since my husband LOVES cream cheese, I knew he’d love this recipe and it’s become a family favorite since!

We’ve had these a few times this last month. What I love is I make the cream cheese and chicken mix and freeze the leftovers in Ziploc bags so I could make them other nights. The day I’m ready to make them, I just pull them from the freezer and let them thaw completely, which is perfect for those crazy busy days.

Another thing I love about this recipe is that they are great to make as the main dish or even an appetizer. Either way, I know you’ll love these Cream Cheese and Chicken Taquitos because they are DELICIOUS!

INGREDIENTS

• 3 cups cooked shredded chicken
• 6 ounces cream cheese, softened
• ⅓ cups sour cream
• ½ cups salsa
• 1½ cups Colby jack cheese
• 1½ cups chopped baby spinach stems removed
• 12 - 6-inch corn tortillas
• vegetable or canola oil, for frying

INSTRUCTIONS

1. Heat ½" oil in a saucepan on medium heat.
2. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, co-jack, and spinach. Add salt and pepper to taste.
3. Once the oil is hot enough (place a hand over the pan, above oil, to feel the heat), add a few tablespoons of chicken/cream cheese mixture to the center of a tortilla and spread out. Roll up and set seam side down in oil using tongs. Cook until golden brown on both sides.
4. Repeat until all the tortillas are filled, rolled and fried.
5. Set on paper towels to drain.
6. Serve warm and ENJOY!

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