Cream Cheese and Chicken Taquitos

Ingredients

• Salt

  Table

  2 tsp or 12g

• Chicken breast

  Broilers or fryers, meat only, cooked, roasted

  3 cup, chopped or diced or 420g

• Cream cheese

  Low fat

  11 tbsp or 165g

• Sour cream

  Reduced fat, cultured

  121g

• Salsa

  Sauce, ready-to-serve

  8 tbsp or 128g

• Cheddar cheese

  1 cup, shredded or 113g

• Spinach

  Raw

  1 cup or 30g

• Tortillas

  Ready-to-bake or -fry, flour

  12 tortilla, small or 360g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

Directions

1. Heat ½" oil in a sauce pan on medium heat.
2. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, co-jack and spinach. Add salt and pepper to taste.
3. Once oil is hot enough (place hand over pan, above oil, to feel heat), add a few tablespoons of chicken/cream cheese mixture to the center of a tortilla and spread out. Roll up and set seam side down in oil using tongs. Cook until golden brown on both sides.
4. Repeat until all the tortillas are filled, rolled and fried.
5. Set on paper towels to drain.
6. Serve warm and ENJOY!

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