Ingredients:
- Vegetable or canola oil, for frying
- 3 cups cooked chicken, shredded
- 6 ounces cream cheese, softened
- 1 cup baby spinach, chopped (stems removed)
- 1 cup shredded Colby Jack cheese or Mexican blend
- 1/2 cup salsa, store-bought or homemade
- 1/2 cup sour cream
- Salt and pepper to taste
- 12 6-inch corn or flour tortillas
Instructions:
- Heat 1/2 inch of oil in a saucepan over medium heat until it reaches 350°F.
- In a large bowl, combine shredded chicken, softened cream cheese, chopped spinach, shredded cheese, salsa, and sour cream. Season with salt and pepper.
- Once the oil is hot, spoon a portion of the chicken-cream cheese mixture onto the center of a tortilla and spread it out. Roll up the tortilla and place it seam-side down in the hot oil using tongs. Fry until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.
- Repeat the filling, rolling, and frying process with the remaining tortillas.
- Serve warm with your preferred toppings.
Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes | Calories: 126 kcal | Servings: 12
