▢ 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 ▢ ⅓ cup sour cream ▢ salt and pepper to taste ▢ 12 (6-inch) corn tortillas (or flour tortillas) Toppings ▢ shredded lettuce, chopped tomatoes, sour cream, Pico de Gallo

Instructions STEP - 1

Fill a saucepan with ½ inch of oil and heat over medium heat to 350°F.

STEP - 2

Meanwhile, in a large bowl mix together chicken, cream cheese, spinach, Colby Jack cheese, salsa, and sour cream. Add salt and pepper.

STEP - 3

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 up and use tongs to place it seam-side down in hot oil.

STEP - 4

Cook until golden brown on both sides, 2–3 minutes per side. Set on paper towels to drain. Repeat until all tortillas have been filled, rolled, and fried.

STEP - 5

Serve warm with your favorite toppings.

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