Cream Cheese & Chicken Taquitos

These are awesome especially when is comes to gluten-free appetizer.


  • 3 cups cooked shredded chicken
  • 6 oz cream cheese softened
  • 1/3 cup sour cream
  • 1/2 cup salsa
  • 1 1/2 cups Colby jack cheese
  • 1 1/2 cups chopped baby spinach stems removed
  • 12 6 inch corn tortillas ( I like : Mission Yellow Corn Torilla)
  • vegetable or canola oil for frying


  1. Heat 1/2 ” oil in a sauce pan over medium heat.
  2. In a large bowl mix together chicken, cream cheese, sour cream, salsa, Colby jack cheese and spinach.
  3. Add salt and pepper to taste.
  4. Add a few tablespoons of the mixture to the center of the tortilla and spread out.
  5. Roll up and set seam side down in the hot oil.
  6. Cook until all the tortillas are golden brown.
  7. Repeat until all tortillas are rolled and fried.
  8. Set on paper towels to drain.
  9. Serve warm and ENJOY!

Recipe by: Lil’ Luna at