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 3 cups chicken, 6 ounces cream cheese, 1½ cups spinach, 1½ cups Colby Jack cheese, ½ cup salsa, and ⅓ cup 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 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 12 (6-inch) tortillas have been filled, rolled, and fried.
Serve warm with your favorite toppings.