Fill a saucepan with ½ inch of oil and heat over medium heat to 350°F.

In a large bowl, mix together chicken, cream cheese, spinach, Colby Jack cheese, salsa, and sour cream. Add salt and pepper to taste.

Once the oil is hot enough, add a few tablespoons of the chicken/cream cheese mixture to the center of a tortilla and spread it out. Roll the tortilla and use tongs to place it seam-side down in the hot oil. Fry until golden brown on both sides, about 2-3 minutes per side. Set on paper towels to drain excess oil.

Repeat until all 12 tortillas have been filled, rolled, and fried.

Serve warm with your favorite toppings like shredded lettuce, chopped tomatoes, sour cream, and Pico de Gallo.