▢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.

step - 4

Roll the tortilla up and use tongs to place it seam-side down in hot oil. Cook until golden brown on both sides, 2–3 minutes per side.

step - 5

 Set on paper towels to drain.

step - 6

Repeat until all tortillas have been filled, rolled, and fried. Serve warm with your favorite toppings.