Cream Cheese Chicken Taquitos

Hot Dog with Homemade Pickled Red Onions

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


  • 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!