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In a lg. bowl, mix together the 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 T. of mixture off center, and spread out like a log. Roll up and set seam side down on a platter. Repeat until all the tortillas are filled and rolled.
Add enough oil to a large skillet to generously cover the bottom. Heat on medium heat, cook tortillas in batches, until golden brown on each side. Remove to paper towels to drain.
Serve with your choice of dunking sauce.
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