▢vegetable or canola oil, for frying ▢3 cups shredded cooked chicken ▢6 ounces cream cheese, softened ▢1½ cups baby spinach, stems removed and chopped ▢1½ cups shredded Colby Jack cheese, or Mexican blend cheese ▢½ cup salsa, store-bought or homemade ▢⅓ cup sour cream ▢salt and pepper to taste ▢12 (6-inch) corn tortillas (or flour tortillas) Toppings ▢shredded lettuce, chopped tomatoes, sour cream, Pico de Gallo


Step - 1

Place a quarter-inch of oil in a saucepan and preheat to 350°F over medium heat.  

Concurrently, combine the chicken, cream cheese, spinach, Colby Jack cheese, salsa, and sour cream in a large basin. Add pepper and salt.  

Step - 2

Fry for 2–3 minutes per side, or until golden brown on both surfaces. Drain using paper towels.  

Step - 3

Proceed in this manner until every tortilla is stuffed, folded, and fried.  

Step - 4

Warm and garnish with preferred condiments.  

Step - 5

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