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Timeout Taquitos

ChickenStove-TopMexican

Time: 15 minutes

Yield: 4 servings

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About

Quicker than you think, this Mexican masterpiece of a meal can come together and become a delicious dish for your Tex-Mex-loving crew. Timeout Taquitos mark off all the things you love about those authentic bolds flavors. Shredded chicken is tossed with a creamy, "cha-cha-cha," seasoned, and cheesy sauce, that is saddled up in some tortillas, and fried until absolutely golden. Topped with all the mouthwatering toppings you adore, Timeout Taquitos are worth every minute of this homemade process of perfection. Is it time to eat yet?!

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Ingredients

  • 3 cups chicken breasts, boneless and skinless, cooked and shredded
  • 6 ounces cream cheese, softened
  • 1 1/2 cups baby spinach, stems removed and chopped
  • 1 1/2 cups Colby-Jack or Mexican-blend cheese, shredded
  • 1/2 cup salsa, store-bought or homemade
  • 1/3 cup sour cream, plus more, to taste, for garnish
  • salt, to taste
  • black pepper, to taste
  • 12 (6-inch) corn or flour tortillas
  • vegetable or canola oil, to taste
  • cilantro, to taste, chopped, for garnish

Directions

Step 1 -In a large bowl, add the shredded chicken, the cream cheese, the baby spinach, the cheese, the salsa, and 1/3 cup of the sour cream, the salt, and the black pepper and mix to combine.

Step 2 -Add about 3 tablespoons of the chicken mixture to the middle of each of the tortillas and spread it out.

Step 3 -Roll up the filled tortillas.

Step 4 -In a large, shallow skillet over medium heat, add the oil to about 350 degrees F.

Step 5 -Add the filled tortillas, seam-side down, to the heated oil, in small batches and cook until they are golden-brown on both sides, about 2-3 minutes per side.

Step 6 -Transfer the cooked taquitos to a paper-towel-lined plate to drain.

Step 7 -Serve the taquitos garnished with the extra sour cream and the cilantro.

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