Saturdays are my favorite day—no commitment to work, and no pressure to get things done before the week starts. Yesterday my sister, our boyfriends our little brother and I went to TopGolf, which is a mix between a driving range and darts. The main idea is to drive golf balls into holes in the ground that are anywhere from 50-200 yards away, and if you hit the little pockets you get points. It’s really fun, and great physical activity!
Afterwards, we were pretty hungry so I made Chicken, Cheese & Spinach Taquitos. I found the recipe on Pinterest at the blog Cinnamon Spice & Everything Nice. I modified the recipe a little bit to make it a tad healthier. These are bigger than what you’d normally think of taquitos—the long skinny frozen kind. They’re thicker flour tortillas rolled with chicken, cheddar cheese, cream cheese, sour cream, and salsa. We dipped ours in light sour cream and they were fantastic.
Chicken, Cheese & Spinach Taquitos (Makes 15- 6 inch taquitos)
You will need:
- 3 small chicken breasts
- 6 oz of 1/3 fat cream cheese, softened
- 1/3 cup light sour cream
- 1/2 cup salsa
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups of chopped baby spinach, stems removed
- 15- 6 inch four tortillas
- Olive oil
- Canola oil
First, heat up a splash of olive oil in a pan. Cut the chicken breasts into strips and add, cook until brown. Chop and shred the chicken and set aside.
To a large mixing bowl, add the chicken, softened cream cheese, sour cream, salsa, cheddar and spinach. Put in larger bowl if the first bowl you chose was too small… oops! Mix well.
Add two heaping tablespoons of the mixture off center onto the tortilla. Spread it out like a log. Tightly roll up and set seam side down on a platter. Repeat until the chicken mixture is used up and all of the tortillas are rolled.
Add enough oil to cover the bottom of a large pan. Don’t add too much, or else the taquitos will absorb too much oil. Heat the oil on medium- low heat and cook until brown on each side. Set cooked taquitos on paper towels to drain.
MMM those look so good! Nice and golden brown.
Serve with salsa, guacamole or sour cream. We made a side of cilantro lime rice as well, it paired nicely.
This recipe got thumbs-up from my brother and my boyfriend, so it turned out great! Crunchy outside, creamy, cheesy inside. YUM!
Tonight we’re making Chicken Parmesan for the new Breaking Bad episode airing tonight at 8 central!! So excited!
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!