Heat enough vegetable or canola oil in a large skillet to create a shallow layer about ½ inch deep, heating until it reaches 350°F.

While the oil is heating, combine the shredded chicken, cream cheese, spinach, and Colby Jack cheese in a mixing bowl. Add salsa, sour cream, salt, and pepper, and mix until cohesive.

Warm the corn tortillas in the microwave wrapped in damp paper towels for 15-30 seconds, then fill each with a few tablespoons of the chicken filling and roll tightly.

Carefully place the rolled taquitos seam-side down into the hot oil, frying for 2-3 minutes on each side until golden brown and crispy.

Remove the taquitos using tongs, draining on paper towels before serving warm with optional toppings.