Chicken Taquitos

3 cups cooked shredded chicken (Rotisserie would work great.  I actually used Kirkland canned chicken and they tasted great. Using canned chicken made it a really easy weeknight dinner.)

6 ounces 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

green onion (the recipe did not call for this but I had some so I threw it in and I thought it tasted great.  I have no idea how much I put in.)

coarse salt and fresh black pepper, to taste

9 - 10 (6-inch) flour tortillas (I used soft taco size)

vegetable or canola oil, for frying

your choice for serving: sour cream, guacamole, salsa, taco sauce, ranch dressing

In a large bowl mix together the chicken, cream cheese, sour cream, salsa, cheddar and spinach. Season to taste with salt and pepper.

Working with one tortilla at a time spread 2 heaping tablespoons of the chicken mixture off center and spread out like a log. Roll up and set seam side down on a platter. Repeat until all the tortillas are filled and rolled.

Add enough oil to a large skillet to generously cover the bottom. Heat on medium to medium-low heat, cook tortillas in batches, turning to brown each side. Remove to paper towels to drain.

Serve with your choice of dunking sauce (I didn't think they needed dipping sauce.)