From https://lilluna.com/taquitos/
Ingredients
- Shredded cooked chicken (3 cups)
- Cream cheese, softened (6 ounces)
- Baby spinach, chopped (1½ cups)
- Shredded Colby Jack or Mexican blend (1½ cups)
- Salsa (½ cup)
- Sour cream (⅓ cup)
- Corn tortillas (12, 6-inch; or flour)
- Salt & Pepper to taste
- Toppings
- Shredded lettuce
- chopped tomatoes
- sour cream
- Salsa
- Pico de Gallo
- Guacamole
Directions
- In a large bowl mix 3 cups chicken, 6 ounces cream cheese, 1½ cups spinach, 1½ cups Colby Jack cheese, ½ cup salsa, ⅓ cup sour cream, and salt and pepper.
- Cooking options:
- Bake:
- Warm tortillas in a skillet over medium heat about 10 seconds each, until flexible.
- Spread a heaping tablespoon of the chicken in the middle of each warmed tortilla. Start at the filled side of the tortilla and roll tightly to form a taquito. Place seamed side down in a lightly greased 9×13 baking dish. Repeat with the remaining tortillas.
- Lightly spray with olive oil spray. Bake at 350°F for 30 minutes.
- Air fryer:
- Preheat the air fryer to 400°F.
- Add a few tablespoons of chicken/cream cheese mixture to the center of a tortilla and spread out. Roll the tortilla and place the taquitos, seem side down, in the air fryer basket. Make sure they are not touching and spray with a light coating of cooking spray.
- Cook for about 3 minutes flip and cook for another 3-4 minutes or until lightly brown and crisp.
- Fry:
- Fill a saucepan with ½ inch of oil and heat over medium heat to 350°F.
- 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.
- Bake: