Mexican food is always welcome in our house, especially when they are like these Cheesy Chicken Taquitos that are filled with layers of chicken, cream cheese, spinach, and salsa.
Cream cheese chicken taquitos are super easy to make, are packed full of flavor and protein, and everyone loves them! So if you are looking for a great recipe to quench those Mexican cravings, give this homemade chicken taquitos a try!
Be sure to let us know if these cheesy taquitos become a new way to use up your leftover chicken! It truly is an easy recipe made with simple ingredients.
Ingredients for Cheesy Chicken Taquitos
- Chicken: you will need cooked shredded chicken (I use a rotisserie chicken)
- Sauce: pick your favorite brand of salsa
- Cream: I use sour cream or plain greek yogurt
- Cheese: you will need Mexican-style cheese and softened cream cheese (I microwave mine for 15 seconds to soften)
- Vegetable: fresh chopped spinach
- Tortillas: I like using corn tortillas for this recipe instead of flour tortillas
- Oil: vegetable oil works great in this recipe
How to make Cheesy Chicken Taquitos
To a large bowl add the shredded chicken, salsa, sour cream, cream cheese, spinach, and cheese stir to combine the ingredients.
Wrap the corn tortillas in a damp paper towel then microwave for 1.5 minutes or until they are all hot. (This will help the corn tortillas not crack when rolling them)
Place about 3 tbs of the chicken fillings in each corn tortilla then roll up tightly.
To a large sauce pan over medium heat add the vegetable oil and let it get hot, it should take about 3 minutes to get hot.
Once the oil is hot add in about 4 taquitos seam side down in the pan cook for about 2-3 minutes on each side or until golden. Repeat until all the taquitos are cooked. We like to top our taquitos with tomatoes, jalapeños, cilantro, sour cream, and lime. Enjoy!
How to store leftover chicken taquitos:
Fridge: Place any leftover taquitos in an airtight container or a large ziplock bag and store them in the fridge for 4-5 days. A great way to reheat these are in the air fryer at 350 degrees F for 3-5 minutes.
Tips and tricks for making this black bean and rice enchiladas recipe:
Toppings for this taquitos recipe:
- Fresh lime juice
- Jalapeños
- Sour cream
- Fresh cilantro
- Pico de Gallo
- Green onions
- Green chiles
Favorite dips to serve with crispy taquitos:
- Black bean dip
- Salsa Verde (or your favorite salsa)
- Guacamole
- Queso
- Siracha mayo
More chicken recipes to make:
Slow Cooker Alfredo Tuscan Chicken
Cheesy Chicken Taquitos
4
servings10
minutes5
minutesPerfectly crunchy chicken taquitos filled with a mixture of cheese, creams, and salsa.
Keep the screen of your device on
Ingredients
3 cups Cooked shredded chicken (I use a rotisserie chicken)
1/2 cup Salsa
1/3 cup Sour cream
5 oz Softened cream cheese (I microwave mine for 1.5 minutes to soften so they don’t crack)
1 cup Fresh spinach, chopped
1 cup Mexican style cheese
12-15 Corn tortillas
1/2 cup Vegetable oil
Directions
- To a large bowl add the shredded chicken, salsa, sour cream, cream cheese, spinach, and cheese stir to combine the ingredients.
- Wrap the corn tortillas in a damp paper towel then microwave for 1.5 minutes or until they are all hot. (This will help the corn tortillas not crack when rolling them)
- Place about 3 tbs of the chicken fillings in each corn tortilla then roll up tightly.
- To a large sauce pan over medium heat add the vegetable oil and let it get hot, it should take about 3 minutes to get hot.
- Once the oil is hot add in about 4 taquitos seam side down in the pan cook for about 2-3 minutes on each side or until golden. Repeat until all the taquitos are cooked. We like to top our taquitos with tomatoes, jalapeños, cilantro, sour cream, and lime. Enjoy!
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