Chicken and Spinach Taquitos

I love anything rolled up in a wrapper and fried to a crisp! Taquitos are basically tacos rolled up and fried or baked until crispy. The fillings can go as far as your imagination can take you.

In this recipe for Chicken and Spinach Taquitos, I use a great everyday meals staple...rotisserie chicken.Many busy moms want to find recipes using store-bought rotisserie chicken, and this one is a great after school snack or party food.

With the addition of sides like Mexican rice, sliced avocados, shredded lettuce and steamed or sauteed vegetables, it can certainly turn in to a full meal as well. Lightly stuffed with perfectly cooked chicken, baby spinach and some shredded cheddar and Monterey jack cheese, these chicken and spinach taquitos are also extremely simple to make.

Chicken and Spinach Taquitos
  • 1/2 cup vegetable oil
  • 12 corn tortillas
  • 3 cups shredded rotisserie chicken, store bought
  • Baby spinach
  • 1 1/2 cups shredded Monterey jack and cheddar cheese blend

Heat a frying pan to medium-high heat with oil.

Make sure the tortillas are room temperature or a little warm so that they don’t break apart while rolling. Take a tortilla and put about 1 – 1 1/2 tablespoons of shredded rotisserie chicken, a few leaves of fresh baby spinach and top with about 1/2 a tablespoon of cheese.

Gently roll the tortilla like a cigar, and place seam side DOWN in the hot oil. Repeat. Make sure you don’t crowd your pan. Because the chicken is already fully cooked, you are just frying the taquitos until they are golden brown and crispy. Gently turn each taquito over, making sure the filling doesn’t spill out.

Place on a paper towel to drain the excess oil. Serve with sour cream, guacamole or salsa as a dip.

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