Chicken Taquitos Recipe

Ash Tyrrell

Making chicken taquitos at home was a game-changer for me. The crispy tortillas paired with the creamy filling are simply irresistible!

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Prep Time 10

Cook Time 20

Cooked shredded chicken 2 cups – Rotisserie chicken works well! It’s already seasoned and incredibly tender.
Cream cheese 6 ounces – Make sure it’s softened so it mixes easily with other ingredients.
Salsa 1/4 cup – Choose your favorite kind for a personal twist. I love using a medium-spiced salsa for a little kick.
Sour cream 1/4 cup – Alternatively, Greek yogurt can be used for a tangy, protein-rich option.
Shredded cheddar cheese 1 cup – Freshly shredded cheese melts better and has a richer flavor.
Baby spinach 1 cup, chopped – Adds nutrients and a subtle freshness. Be sure to finely chop it!
Cumin 1/4 teaspoon – Brings a warm, earthy depth of flavor.
Garlic powder 1/4 teaspoon – Complements the chicken and cheese beautifully.
Chili powder 1/4 teaspoon – For that signature Mexican-inspired spice.
Salt and freshly ground black pepper to taste – Adjust to bring out the other flavors.
Corn or flour tortillas 15-20 – Corn tortillas crisp up nicely, but flour ones are a bit softer and pliable.

Start by combining the cream cheese, sour cream, and salsa in a large mixing bowl. Stir until smooth. Add the shredded chicken, cheddar cheese, chopped spinach, and seasonings (cumin, garlic powder, chili powder, salt, and pepper). Mix everything together until evenly combined, and give it a quick taste to adjust seasoning if needed.
Heat a non-stick griddle over medium heat. Cook each tortilla for about 15-30 seconds on each side until soft and pliable. This step is crucial to avoid cracking when you roll them. Remove the tortillas and keep them warm by covering them with foil or a kitchen towel.
Take one warmed tortilla and place a spoonful of the filling in a line down the center. Tightly roll the tortilla around the filling, making sure it’s snug. For extra security, you can secure it with a toothpick. Repeat this process with the remaining tortillas and filling.
If you want healthier, less oily taquitos, bake them! Preheat the oven to 425°F, arrange the taquitos on a baking sheet, and lightly brush them with oil or spray with cooking spray. Bake for 15-20 minutes or until golden and crispy.
For fried taquitos, heat about 1 ½ inches of oil in a large skillet over medium-high heat. Once hot, fry the taquitos in small batches, rotating them as needed, until evenly golden and crispy. Place them on a paper towel-lined plate to drain any excess oil.
Transfer the finished taquitos to a serving plate, and get ready to enjoy the flavors.

Don’t overfill the tortillas; this can cause them to tear while rolling or cooking.
For even crispiness, flip baked taquitos halfway through cooking.
Use freshly grated cheese instead of packaged shredded cheese for a better melt.
If frying, ensure the oil is fully heated before adding taquitos. This prevents them from absorbing too much oil.
To save time, prep the filling the day before and store it in the refrigerator until ready to use.