Chicken and cream cheese taquitos

Chicken and cream cheese taquitos are nothing but tortillas rolled with a shredded chicken, cream cheese, cheddar, salsa and spinach filling with dipping sauces on the side for dunking. These taquitos have an addicting crunch that gives way to creamy, cheesy insides that will turn these into fast favorites. Taquitos are normally filled with half the amount of filling and are slim and round like cigarettes. These are more like chubby taquito cigars. I love that extra crispy bite frying gives them turning them an irresistible shade of golden brown with piping-hot, melted insides. Pan-frying is far less messier than deep-frying and uses only a small amount of oil in comparison with similar results. I see no reason why these chicken and cream cheese taquitos couldn’t be baked instead if you’re against frying. I won’t lie and say they’ll be just as good. They will be good but they won’t have that perfectly succulent crispness that only hot oil can give them. The other thing I want to mention is that chicken and cream cheese taquitos are highly customizable. Use a different cheese, green or red salsa, taco sauce, guacamole or diced avocado.

INGREDIENTSChicken and cream cheese taquitos
3 cups cooked shredded chicken
6 ounces cream cheese, softened
1/3 cup sour cream
1/2 cup salsa
1 + 1/2 cups shredded sharp cheddar cheese
1 + 1/2 cups chopped baby spinach, stems removed
Coarse salt and fresh black pepper, to taste
9 – 10 (6-inch) flour tortillas
Vegetable or canola oil, for frying
Your choice for serving: sour cream/quacamole/salsa/taco sauce/ranch dressing

In a large 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 add 2 heaping tablespoons of the chicken 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 to medium-low heat, cook tortillas in batches, turning to brown each side. Remove to paper towels to drain. Serve chicken and cream cheese taquitos with your choice of dunking sauce.

2 thoughts on “Chicken and cream cheese taquitos

  • May 25, 2015 at 12:30 am

    Would these taste ok if brushed with oil and baked, instead? Just wondering if I could make these using a little less fat….

    Thank you.

    • May 25, 2015 at 8:01 am

      Hi Kelly!

      That’s actually a good idea, I’ve never tried them that way but I’m pretty sure they would still taste nice.

      I’ll definitely let you know 🙂


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