"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cream Chees ChickenTaquitos Recipe

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This recipe for Cream Chees ChickenTaquitos, by , is from Wilson Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Karen Wilson

Category:
Category:

Ingredients:  
Ingredients:  
3 cups cooked shredded chicken
6 ounces ounces cream cheese, softened
⅓ cups sour cream
cups salsa
1 cups colby jack cheese
1 cups chopped baby spinach, stems removed
12 6 inch corn tortillas
vegetable or canola oil, for frying

Directions:
Directions:
Heat " oil in a sauce pan on medium heat.
In a large bowl mix together the chicken, cream cheese, sour cream, salsa, co-jack and spinach. Add salt and pepper to taste.
Once oil is hot enough (place hand over pan, above oil, to feel 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.
Repeat until all the tortillas are filled, rolled and fried.
Set on paper towels to drain.
Serve warm and ENJOY!

Number Of Servings:
Number Of Servings:
3 dozen
Personal Notes:
Personal Notes:
You need to heat the corridas in oil first.