CHICKEN AND SPINACH TORTILLA ROLLS

CHICKEN AND SPINACH TORTILLA ROLLS

3 cups cooked shredded chicken

6 oz cream cheese, softened

1/3 cup sour cream

1/2 cup salsa

1 1/2 cups shredded sharp cheddar cheese

1 1/2 cups chopped baby spinach, stems removed

salt and pepper, to taste

9 - 10 (6-inch) flour tortillas

vegetable or canola oil, for frying

optional toppings, shredded cheese, tomatoes

Directions:

In a large bowl mix together the chicken, cream cheese, sour cream, salsa, cheddar and spinach. 

Season to taste with salt and pepper.

Heat your tortillas so they are soft, pliable and easy to roll.

Working with one tortilla at a time, add 2 Tablespoons of the chicken mixture down the middle of each tortilla. 

Roll up.

Place seam down on a parchment or foil lined cookie sheet. 

Spray with a little olive oil spray and sprinkle with a bit of salt. 

Bake at 425 F. for 15 minutes. 

Repeat until all the tortillas are filled and rolled.

Serve with your desired choice of dipping sauce or salsa.