This one was really good, but took a while to pull together and had a lot of dishes. The saving grace is that it made 14 taquitos that were good sized so I now have lunch for the next 3 days. Found it here https://lilluna.com/cream-cheese-and-chicken-taquitos/.
I started the night before by making your chicken and shredding the cheese so that it would be faster when I made the taquitos. Take 1 1/2-2 chicken breasts, sat and pepper them, then add them to a small pot (they should fill the bottom of the pot, but should not be overlapping). Add about 1″ of water, then bring to a boil. Once boiling, lower heat to a simmer and set timer for about 8-16 minutes (I let mine go for about 10 minutes). While those are cooking, shred 1 1/2 C Colby jack cheese, put in a bag and refrigerate. Remove from the water and shred with 2 forks (you should have about 3 C of chicken). Place in a container and refrigerate.
The next day, when you are ready to make he taquitos, take out the cream cheese and bring to room temperature (if you can, if not, use a fork to mash it up and soften it). Heat 1/2″ canola oil in a large skillet over medium high heat. Chop 1 1/2 C spinach (about 1 bunch without the stems). Mix the chicken, cheese, spinach, 1/2 C salsa (I used restaurant style pace), 1/3 C sour cream, and 6 oz softened cream cheese. Add salt and pepper to your preference (I forgot and it was still good). Once well combined, add a couple tbsp of mix to the middle of a corn tortilla. Spread out into a line, then roll up the taquito. Using tongs, carefully place seam side down in the oil, then cover with a splatter screen. Repeat for the next few (I did it in batches of 4-5 at a time). Once browned, flip to brown the second side. Once browned on both sides, remove to a paper towel lined plate or platter. While those are cooking, mash up an avocado. Add salsa to the avocado mash and stir to combine.
Once they are all fried up, serve them with the avocado salsa mixture as a dipping sauce and I had a side of sour cream too. They were really good and you don’t taste the spinach so it would be a good one for anyone who doesn’t like spinach (like my husband). Enjoy!