HOW TO MAKE TAQUITOS
These have definitely become family favorites, and I love how easy they are to make.
OIL. Begin by heating ½ inch oil on medium heat in a frying pan.
MIX. While the oil is heating up, mix together cooked, shredded chicken, cream cheese, sour cream, salsa, co-jack cheese and spinach. Add salt and pepper to taste.
ROLL + FRY. Once the oil is hot enough, add a few tablespoons of the chicken/cream cheese mixture along the center of the corn tortilla and spread out. Roll up and set seam side down (using tongs) into the oil.
DRAIN OIL. Cook these until golden brown on both sides and continue doing this until the mixture is gone. Set on paper towel lined plate to drain the oil and serve warm.
You can definitely make the chicken/cream cheese mixture ahead of time. We typically do this when we know it will be a busy night. To make ahead, just store and cover in the fridge for up to 24 hours in advance.