I roll up shredded chicken, creamy cheese, salsa, and spinach in warm corn tortillas, then fry them until golden and crunchy. They’re perfect handheld bites—like little crispy tacos with a rich, cheesy filling.
Why I’ll Love This Recipe
I adore items that feel indulgent yet are simple to whip up, and these taquitos hit that sweet spot. They require just 15 minutes of prep, the ingredients are flexible, and frying gives that satisfying crunch that makes them ideal for a fun dinner or party appetizer. And the creamy filling? Always a crowd pleaser.
Ingredients
(Tip: I’ll always find the full list of ingredients and measurements in the recipe card below.)
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Vegetable oil (canola, peanut, or an olive oil labeled for frying)
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3 cups shredded cooked chicken (or shredded beef/pork)
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6 ounces cream cheese (room temperature to help bind the filling)
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1½ cups baby spinach, chopped
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1½ cups shredded Colby Jack cheese (or Mexican blend, cheddar, Monterey Jack, pepper Jack)
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½ cup salsa (I switch between sweet salsa verde and tomatillo salsa for a flavor twist)
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⅓ cup sour cream
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Salt and black pepper (I sometimes add cumin, garlic powder, taco seasoning, or chili powder to taste)
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12 (6‑inch) corn tortillas (or flour tortillas if preferred)
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Optional toppings: shredded lettuce, chopped tomatoes, sour cream, red salsa, salsa verde, Café Rio dressing, pico de gallo, guacamole, or queso blanco
Directions
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I heat about ½ inch of oil in a saucepan over medium heat until it reaches 350 °F.
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Meanwhile, I mix together chicken, cream cheese, spinach, Colby Jack cheese, salsa, sour cream, salt, and pepper in a bowl.
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I warm the tortillas (I wrap a stack in damp paper towels and microwave for 15–30 seconds)—this keeps them flexible and prevents cracking.
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I spoon a few tablespoons of filling onto each tortilla, roll them tightly, and carefully place each seam‑side down into the hot oil. I fry them for about 2–3 minutes per side, until crisp and golden.
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Once they’re done, I drain them on paper towels and then serve warm with my favorite toppings.
Alternative Cooking Methods
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Oven‑baked version: For a lighter take, I check out the “Baked Taquitos” version—rolling just as usual, placing them seam‑side down in a lightly oiled baking dish, and baking instead of frying.
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Air fryer: I preheat to 400 °F, place seam‑side down in the air fryer basket without overcrowding, lightly spray with cooking oil, then air-fry about 3 minutes, flip, and cook another 3–4 minutes until crisp.
Servings and timing
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Serves: 12 taquitos
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Prep time: ~5 minutes
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Cook time: ~25 minutes (includes frying all taquitos)
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Total time: ~30 minutes
Storage/reheating
I love pre-making the filling up to 1–2 days in advance. After frying, the taquitos store well in an airtight container in the fridge for up to 5 days. To reheat, I pop them in the oven, warm skillet with a touch of oil, or microwave until crisp and warm again.
Variations
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Swap in shredded beef or pork instead of chicken.
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Change the salsa to adjust flavor—sweet verde, smoky tomatillo, or your favorite blend works great.
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Mix in spices like cumin, garlic powder, or chili powder for a flavor kick.
FAQs
1. Can I make the filling in advance?
Yes! I sometimes prepare it 1–2 days ahead—keeps well in the fridge and saves time on cooking day.
2. What if my tortillas crack when rolling?
Wrapping them in damp paper towels and microwaving briefly makes them flexible and prevents cracking.
3. Can these be baked instead of fried?
Absolutely. I use the oven‑baked version—just roll and bake in a greased dish—or go air fryer if I want that crispness without much oil.
4. Can I freeze the taquitos?
Yes—I fry them fully, let them cool, and freeze in an airtight container. Then when I want a quick meal, I reheat in the oven or air fryer. Reviews say they hold up beautifully.
5. What toppings work best?
I like a mix of creamy and fresh: sour cream, shredded lettuce, chopped tomatoes, pico de gallo, guacamole, or queso blanco really elevate the flavor.
Conclusion
I totally love these Chicken Cream Cheese Taquitos—the creamy, cheesy filling and perfect crunch make every bite delightful, and the prep is so simple. Whether I fry, bake, or air-fry them, everyone always asks for seconds. I can’t wait to try swapping fillings next time or adding a spicy twist with chipotle salsa!
Print
Chicken Cream Cheese Taquitos
- Total Time: 25 minutes
Description
Golden-fried, crispy chicken-and-cream-cheese taquitos filled with spinach, cheese, and a tangy salsa-sour cream blend—quick to prep and perfect as a favorite appetizer or main dish.
Ingredients
Vegetable oil (for frying)
3 cups shredded cooked chicken
6 ounces cream cheese, softened
1½ cups baby spinach, chopped
1½ cups shredded Colby Jack cheese (or Mexican blend, Monterey Jack, pepper‑jack)
½ cup salsa (such as sweet salsa verde or tomatillo)
⅓ cup sour cream
Salt and black pepper (or cumin, garlic powder, garlic pepper, taco seasoning, chili powder) to taste
12 (6‑inch) corn tortillas (flour tortillas can be substituted)
Optional toppings: shredded lettuce, chopped tomatoes, sour cream, red salsa, salsa verde, Pico de Gallo, guacamole, queso blanco
Instructions
PREP. Fill a saucepan with about ½ inch of oil, heating over medium until it reaches 350 °F. It should bubble immediately when taquitos are added.
FILLING. In a bowl, mix together the shredded chicken, softened cream cheese, chopped spinach, shredded cheese, salsa, and sour cream. Season with salt and pepper (or spices of your choice).
ASSEMBLE & FRY. Soften tortillas by microwaving a stack wrapped in a damp paper towel for 15–30 seconds. Place a few tablespoons of filling on each tortilla, roll tightly, and fry seam-side down until golden brown, about 2–3 minutes per side. Drain on paper towels.
SERVE. Serve warm with your desired toppings
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
