| 3 c. Chicken, cooked and shredded | 1 1/2 c. Chopped Baby Spinach, stems removed |
| 6oz. Cream Cheese, softened | Course Salt and Fresh Black Pepper, to taste |
| 1/3 c. Sour Cream | 9-10 Flour Tortillas, 6in. |
| 1/2 c. Salsa | Vegetable or Canola oil, for frying |
| 1 1/2 c. Sharp Cheddar Cheese, shredded |
In a large bowl, mix together 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 Tbs. of chicken mixture off center and spread out like a log. Roll up and set seam side down on a platter. Repeat with other tortillas.
Add enough oil to a large skillet to generously cover the bottom of the pan. Heat on medium to medium-low heat. Cook tortillas in batches. Turning to brown each side. Remove to paper towels to drain. Serve with favorite dipping sauce.
