Canola or vegetable oil for frying
3 cups of chicken, cooked and shredded
1 1/2 cups of baby spinach, chopped
1 1/2 cups of Mexican cheese blend
1 8 oz. package of cream cheese
1/3 cup of sour cream
1/3 cup of Beano’s Southwest Sauce
12 small corn tortillas
Directions
- Add oil into a pan until it fills it 1/2 inch high
- In a large bowl, mix together the shredded chicken, chopped spinach, shredded cheese, cream cheese, sour cream, and Beano’s Southwest sauce
- Add a few tbsp. worth of filling to the center of the tortillas and roll tightly
- Place the tortillas into the oil seam side down using tongs
- Cook until golden brown on each side
- Repeat until all taquitos are done
Serve warm with salsa or sour cream for dipping. Enjoy!
