I’m so excited to share my Chicken Taquitos recipe with you! These are crunchy little rolled tortillas stuffed with creamy, cheesy shredded chicken and spinach. They are kid friendly, make-ahead friendly, and perfect for parties or weeknight dinners. You can bake them for an easier method or fry them if you want extra crispiness.
Level: Easy
Total Time: 32 minutes
Prep Time: 10 minutes
Cook Time: 22 minutes
Yield: 15 to 20 taquitos (depends on tortilla size)
Course: Main Course, Appetizer
Cuisine: Mexican inspired
I started making taquitos when I wanted an easy way to use leftover rotisserie chicken. The filling is simple and forgiving. Cream cheese and sour cream make the mix creamy so the shredded chicken and cheese bind together. A little salsa gives flavor and a splash of acidity. I add spinach for color and a mild fresh note. The result is a crunchy roll that tastes great with guacamole, salsa, and sour cream.
This recipe is great for beginners because it uses simple steps and common ingredients. I will explain why each step matters so you can get the best texture and flavor even on your first try.
How to Make Chicken Taquitos
Here is the basic plan in plain language:
• Make the filling by mixing the soft cheeses, salsa, shredded chicken, spinach, cheese and spices.
• Soften the tortillas briefly so they roll without cracking.
• Put a line of filling on each tortilla and roll tightly.
• Bake the taquitos until they are browned and crisp. You can also shallow fry for a golden crunch.
• Serve hot with your favorite dips.
Ingredients
• 2 cups cooked shredded chicken, for example rotisserie chicken
• 6 ounces cream cheese, softened
• 1/4 cup salsa, use your favorite kind
• 1/4 cup sour cream or plain Greek yogurt
• 1 cup shredded cheddar cheese
• 1 cup baby spinach leaves, chopped
• 1/4 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon chili powder
• Salt and freshly ground black pepper to taste
• 15 to 20 corn or flour tortillas, depending on size
For serving
• Guacamole
• Sour cream
• Extra salsa or hot sauce
Directions
- Make the filling: Put the cream cheese, salsa and sour cream in a mixing bowl and stir until smooth and even. This makes a creamy base that holds the filling together.
- Add the remaining filling ingredients: Stir in the shredded chicken, shredded cheddar, chopped spinach, cumin, garlic powder, chili powder, and a pinch of salt and pepper. Taste and add more seasoning if you like.
- Soften the tortillas: For corn tortillas, heat a nonstick griddle or skillet over medium-high heat. Warm each tortilla about 15 to 30 seconds per side until soft and pliable. Stack them on a plate and cover with foil to keep warm. For flour tortillas, you can warm them in the oven wrapped in foil for a few minutes.
- Fill and roll: Place a spoonful of filling in a line along the lower third of each tortilla. Roll tightly away from you. If a tortilla wants to unroll, secure it with a toothpick. Place each taquito seam side down on a baking sheet.
- Bake option: Preheat the oven to 425 degrees F. Lightly spray or brush the tops of the taquitos with oil. Bake for 15 to 20 minutes until they are crisp and golden.
- Fry option: Pour about 1 and 1/2 inches of vegetable oil into a large skillet and heat to medium-high. Add taquitos in small batches and fry for a few seconds on each side, turning so all sides get golden. Drain on paper towels.
- Serve: Remove toothpicks if used. Serve warm with guacamole, salsa, and sour cream.
Process Details
• Why soften tortillas: Tortillas break if they are stiff. A quick warm on a hot pan makes them flexible so they roll without cracking. Corn tortillas need this more than flour ones.
• Creamy base: Mixing cream cheese, sour cream, and salsa first creates a smooth binder. That keeps the filling from falling out when you roll and bake.
• Rolling technique: Put the filling in a line near the edge and roll tightly. Tight rolls hold together and crisp evenly in the oven.
• Crisping method: Brushing with a little oil helps the oven make a golden surface. Frying gives the classic deep crisp but baking keeps things lighter and saves hands from hot oil.
• Make ahead tip: You can roll all taquitos, freeze on a tray until firm, then transfer to a bag. Bake from frozen adding a few minutes so they heat through.
Tips for Success
• Use warm tortillas so they do not crack when you roll.
• Keep filling amounts modest. Too much filling makes rolling hard and causes leaking. A heaping tablespoon is usually enough for small tortillas.
• If baking, place taquitos seam side down so they stay closed.
• For even browning in the oven, rotate the baking sheet halfway through baking.
• Want more veggies? Add finely diced bell pepper or cooked corn to the filling.
• If using toothpicks, remove them before serving so no one bites down on one.
Serving Ideas
• Classic platter: Serve with bowls of guacamole, salsa, and sour cream for dipping.
• Meal plate: Add Mexican rice and refried beans for a fuller dinner.
• Lighter sides: Offer sliced veggies and a simple salad to balance the fried or baked texture.
• Party tray: Arrange taquitos on a large board with small spoons of pico de gallo and jalapeño slices for guests to top their own.
Storage & Freezing
• Refrigerator: Cool taquitos completely, place in an airtight container, and refrigerate for up to 3 days. Reheat in a 350 degrees F oven for 8 to 10 minutes until warmed through and crisp.
• Freezing: Place rolled taquitos on a tray and freeze until firm, about 1 hour, then move to a freezer bag. Freeze up to 3 months. Bake from frozen at 350 degrees F for 20 to 30 minutes, until hot and crisp. Do not refreeze after thawing.
Nutrition Info (Approximate per Serving, 3 taquitos)
• Calories: 559
• Carbohydrates: 34 g
• Protein: 31 g
• Fat: 32 g
• Saturated Fat: 16 g
• Cholesterol: 131 mg
• Sodium: varies by ingredients
These are estimates based on common ingredient amounts and will change with brands and portion sizes.
My Chicken Taquitos recipe is a simple, dependable favorite you can make any night of the week. I love that they are easy to customize, freeze well, and please both kids and adults. Follow the tips above and you will have crisp, flavorful taquitos ready to dip, share, and enjoy. I hope this becomes one of your go to recipes when you want fast, delicious comfort food.
