I ran across a recipe for these cream cheese, chicken, and spinach taquitos on Pinterest. I am planning to try them for dinner tomorrow night, but you could definitely use them as an appetizer for a party.
I think I may need to give taquitos another try again. In the past I haven't had much luck with them coming out good. Either the filling would run out all over the pan or baking sheet, or I would bake them and the tortilla would dry out too much before browning, or worse yet they would unroll.
I'm thinking out loud here, but I wonder if making them up, then freezing them before frying them would help them hold together better instead of opening up and the filling all running out before the tortilla is crisped up enough.
That was how we used to keep the mozarella sticks from falling apart in the fryers, they had to be completely frozen before dropping them into the oil, and by the time the breadcrumbs were deep golden brown, then the cheese was just to the melting point.