▢vegetable or canola oil, for frying ▢3 cups shredded cooked chicken ▢6 ounces cream cheese, softened ▢1½ cups baby spinach, stems removed and chopped ▢1½ cups shredded Colby Jack cheese, or Mexican blend cheese ▢½ cup salsa, store-bought or homemade ▢⅓ cup sour cream ▢salt and pepper to taste ▢12 (6-inch) corn tortillas (or flour tortillas) Toppings ▢shredded lettuce, chopped tomatoes, sour cream, Pico de Gallo
Place a quarter-inch of oil in a saucepan and preheat to 350°F over medium heat.
Concurrently, combine the chicken, cream cheese, spinach, Colby Jack cheese, salsa, and sour cream in a large basin. Add pepper and salt.
Fry for 2–3 minutes per side, or until golden brown on both surfaces. Drain using paper towels.
Proceed in this manner until every tortilla is stuffed, folded, and fried.
Warm and garnish with preferred condiments.