Ingredients
Scale
- 2 cups cooked shredded chicken
- 6 ounces cream cheese
- 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
- Guacamole, sour cream, salsa, hot sauce
Instructions
- In a mixing bowl, combine cream cheese, salsa, and sour cream until smooth.
- Stir in shredded chicken, cheddar cheese, spinach, and spices. Mix well and adjust seasoning as needed.
- Warm tortillas on a non-stick griddle for about 15 seconds per side.
- Place filling on each tortilla and roll tightly; secure with toothpicks if necessary.
- Bake at 425°F for 15-20 minutes or fry in hot oil until golden brown and crispy.
- Serve hot with guacamole, salsa, or sour cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking/Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taquito
- Calories: 150
- Sugar: 1g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg