Easy Crispy Chicken Taquitos

When I have a craving for something crispy, it's usually for these. I LOVE all the amazing flavor and softness of the chicken filling that these taquitos have, with that great crunchy outer shell. I'm telling you, it's texture heaven for me. Here is what you'll need to make about 15-20 taquitos:

Photo bypintrest

Ingredients:

• 2 cups cooked shredded chicken (I like to use rotisserie)
• 6 ounces cream cheese, softened
• 1/4 cup salsa
• 1/4 cup sour cream
• 1 cup shredded cheddar cheese
• 1 cup baby spinach leaves, chopped
• 1/4 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon chili powder
• salt and freshly ground black pepper for taste
• 15-20 corn or flour tortillas

In a mixing bowl, combine the cream cheese, salsa, and sour cream, stirring until the mixture is smooth. Add the remaining ingredients, except for the tortillas, and mix until well combined. Taste and adjust the seasoning as needed.

For corn tortillas, heat a non-stick griddle over medium-high heat. Cook each tortilla for 15-30 seconds per side until they become soft and pliable. Transfer them to a plate and cover with foil to keep warm and flexible.

Spoon a line of filling onto each tortilla and roll them up tightly. Use a toothpick to secure if needed.

For Baked Taquitos: Preheat the oven to 425°F. Lightly spray or brush the tops of the taquitos with cooking spray or oil. Bake for 15-20 minutes, or until the shells are crisp.

For Fried Taquitos: Heat about 1 ½ inches of oil in a large skillet over medium-high heat. Once the oil is hot (the tortillas should sizzle immediately when placed in the oil), fry the taquitos in small batches, rotating them as needed until all sides are golden and crispy. Drain on a plate lined with paper towels.

Serve the taquitos with guacamole, salsa, and sour cream.