▢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
Fill a saucepan with ½ inch of oil and heat over medium heat to 350°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 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.
Set on paper towels to drain.
Repeat until all tortillas have been filled, rolled, and fried. Serve warm with your favorite toppings.