Chicken Spinach Cream Cheese Taquitos Recipe

Introduction

Chicken taquitos are crispy, flavorful rolled tortillas filled with a creamy chicken mixture and baked or fried to perfection. This easy recipe uses simple ingredients and can be served with your favorite dips for a satisfying snack or meal.

Ingredients

• 2 cups cooked shredded chicken (rotisserie works great)
• 6 ounces cream cheese, softened
• 1/4 cup salsa (your favorite kind)
• 1/4 cup sour cream
• 1 cup shredded cheddar cheese
• 1 cup baby spinach leaves, chopped
• 1/4 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon chili powder
• Salt and freshly ground black pepper, to taste
• 15-20 corn or flour tortillas
• Guacamole, sour cream, salsa, and hot sauce for serving

Instructions

1. Step 1: In a mixing bowl, combine the cream cheese, salsa, and sour cream until smooth. Add the shredded chicken, cheddar cheese, chopped spinach, cumin, garlic powder, chili powder, salt, and pepper. Stir well to mix all ingredients evenly. Adjust seasoning if needed.
2. Step 2: If using corn tortillas, heat a non-stick griddle over medium-high heat. Warm each tortilla for 15 to 30 seconds on each side until soft and pliable. Keep warm covered with foil.
3. Step 3: Spoon a generous line of the filling along each tortilla. Roll tightly and secure with a toothpick if desired.
4. Step 4: For baked taquitos, preheat oven to 425°F. Place taquitos on a baking sheet and lightly spray or brush with oil. Bake for 15-20 minutes, or until crispy and golden.
5. Step 5: For fried taquitos, heat about 1½ inches of oil in a large skillet to medium-high. When hot, fry taquitos in small batches for a few seconds on each side, turning until golden and crispy all around. Drain on paper towels.
6. Step 6: Serve taquitos hot with guacamole, salsa, sour cream, and hot sauce as desired.

Tips & Variations

• Use flour tortillas for easier rolling and a softer bite if you prefer over corn.
• Add diced jalapeños or a dash of hot sauce to the filling for extra heat.
• Try swapping cheddar cheese for pepper jack to add a bit more spice.
• For a healthier option, bake taquitos instead of frying.

Storage

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F for 10-12 minutes to retain crispiness. Avoid microwaving as it can make the shells soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, you can make the filling and refrigerate it for up to 24 hours before assembling the taquitos. This helps flavors meld and saves time when you’re ready to cook.

What is the best way to keep taquitos crispy after baking?

Allow baked taquitos to cool slightly on a wire rack so air circulates around them, preventing sogginess. Reheat in a hot oven rather than a microwave to restore crispness.

Chicken Spinach Cream Cheese Taquitos Recipe

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4.4 from 252 reviews

These Chicken Taquitos are a delicious and crispy Mexican-inspired appetizer or snack made with shredded chicken, creamy cheese, and flavorful spices rolled in corn or flour tortillas. They can be baked or fried to crispy perfection and served with guacamole, salsa, and sour cream.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 15–20 taquitos 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mexican
• Diet: Halal

Ingredients

Scale 1x2x3x

Filling

• 2 cups cooked shredded chicken (rotisserie recommended)
• 6 ounces cream cheese, softened
• 1/4 cup salsa (your favorite kind)
• 1/4 cup sour cream
• 1 cup shredded cheddar cheese
• 1 cup baby spinach leaves, chopped
• 1/4 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon chili powder
• Salt and freshly ground black pepper, to taste

Others

• 15–20 corn or flour tortillas
• Cooking spray or oil for baking or frying
• Oil for frying (about 1 1/2 inches depth)
• Guacamole, salsa, and sour cream for serving

Instructions

1. Prepare the filling: In a mixing bowl, combine the softened cream cheese, salsa, and sour cream. Stir until smooth. Add shredded chicken, cheddar cheese, chopped spinach, cumin, garlic powder, chili powder, salt, and pepper. Toss to combine well. Taste the mixture and adjust seasoning if needed.
2. Soften tortillas: For corn tortillas, heat a non-stick griddle over medium-high heat. Cook each tortilla for 15 to 30 seconds on each side until they become soft and pliable. Keep them warm and pliable by covering with foil.
3. Roll the taquitos: Place a large spoonful of the prepared filling in a line along each tortilla. Roll the tortilla tightly around the filling, securing with a toothpick if necessary to hold the shape.
4. Bake the taquitos (optional): Preheat your oven to 425°F (220°C). Arrange taquitos on a baking sheet and spray the tops lightly with cooking spray or brush gently with oil. Bake for 15-20 minutes until the shells are crispy and golden.
5. Fry the taquitos (optional): Heat about 1 1/2 inches of oil in a large skillet over medium-high heat. When the oil is hot enough that a tortilla sizzles upon contact, fry the taquitos in small batches. Cook for a few seconds on each side, rotating them until all sides are golden and crispy. Drain on paper towels.
6. Serve: Remove toothpicks if used, and serve the taquitos hot with guacamole, salsa, and sour cream for dipping.

Notes

• You can use either corn or flour tortillas based on your preference; corn tortillas tend to be more authentic but need warming to prevent cracking.
• Both baking and frying methods work well; baking is healthier while frying gives extra crispiness.
• Ensure tortillas are warmed and pliable before rolling to prevent tearing.
• Leftover taquitos can be refrigerated and reheated in the oven for best texture.
• Feel free to substitute cheddar cheese with Monterey Jack or a Mexican cheese blend for variation.

Keywords: Chicken taquitos, baked taquitos, Mexican appetizers, crispy taquitos, rotisserie chicken recipes