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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 12 servings
vegetable or canola oil for frying
3 cups chicken, cooked and shredded
6 ounces cream cheese, softened
1-1/2 cups baby spinach, stems removed and chopped
1-1/2 cups shredded Colby Jack cheese or Mexican blend cheese
1/2 cup salsa
1/3 cup sour cream
salt and pepper, to taste
12 (6-inch) corn or flour tortillas)
Toppings: sour cream, Pico de Gallo
Fill a saucepan with 1/2-inch of oil and heat over medium heat to 350 degrees F.
In a large bowl, mix together chicken, cream cheese, spinach, Colby Jack cheese, salsa, and sour cream, salt and pepper.
Once oil is hot enough, add a few tablespoons of chicken and cream cheese mixture to the center of each tortilla and spread out. Roll tortillas up and use tongs to place them seam-side down in hot oil. Cook until golden brown on both sides, 2–3 minutes per side. Set on paper towels to drain.
Serve warm with sour cream or Pico de Gallo.
Nutrition Info (does not include toppings)
Amount Per Serving (1 g)
Calories 126, Fat 11g, Saturated Fat 6g, Polyunsaturated Fat 0.5g, Monounsaturated Fat 3g, Cholesterol 32mg, Sodium 213mg, Potassium 88mg, Carbohydrates 3g, Fiber 0.3g, Sugar 1g, Protein 5g, Vitamin A 775IU, Vitamin C 1mg, Calcium 128mg, Iron 0.2mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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