Creamy Chicken Spinach Taquitos Recipe

ByJeannette Jaeger
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Introduction

Chicken taquitos are a crispy, flavorful snack or meal that’s easy to make at home. Rolled tortillas filled with a creamy, spiced chicken mixture and cooked until golden crisp, these taquitos pair perfectly with guacamole and salsa for dipping.

The image shows a white plate with five golden-brown, crispy rolled taquitos arranged in a loose pile. Each taquito has a textured, lightly crisped surface with small dark specks, and some ends reveal a glimpse of orange filling inside. Fresh green cilantro leaves are scattered around and under the taquitos on the plate. To the right, there is a small white bowl filled with chunky red salsa sprinkled with black pepper and garnished with cilantro leaves. The plate is placed on a white marbled surface with a soft light illuminating the scene. Photo taken with an iphone --ar 4:5 --v 7

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 ground 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 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. Mix well and taste to adjust seasoning if needed.
  2. Step 2: If using corn tortillas, heat a non-stick griddle over medium-high heat. Warm tortillas for 15 to 30 seconds on each side until soft and pliable. Keep them warm by covering with foil.
  3. Step 3: Spoon a generous amount of the filling in a line along each tortilla. Roll the tortilla tightly around the filling and secure with a toothpick if necessary.
  4. Step 4: To bake, preheat your oven to 425°F (220°C). Arrange the taquitos on a baking sheet, spray or brush their tops lightly with cooking oil, and bake for 15-20 minutes until crispy and golden.
  5. Step 5: To fry, pour about 1 1/2 inches of oil into a large skillet and heat to medium-high. Test by dropping a tortilla in—it should sizzle immediately. Fry taquitos in small batches, turning frequently, until golden and crispy. Drain on paper towels.
  6. Step 6: Serve hot with guacamole, extra salsa, sour cream, and hot sauce for dipping.

Tips & Variations

  • Use rotisserie chicken for quick prep, or substitute with cooked ground chicken or turkey.
  • For extra crunch, sprinkle the taquitos with a little grated Parmesan before baking.
  • To make them vegetarian, replace chicken with black beans or sautéed vegetables.
  • Flour tortillas are softer and easier to roll, while corn tortillas give a more traditional flavor and crispiness.

Storage

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 375°F oven for about 10 minutes or until heated through and crisp again. Avoid microwaving to keep them from getting soggy.

How to Serve

The image shows six golden-brown rolled tortillas placed close to each other on a round white plate with a thin dark rim. Each roll is filled with a creamy, slightly reddish mixture, slightly visible at the open ends, and sprinkled with small green herb pieces and black pepper on top. To the left side of the plate, there is a small bowl filled with vibrant red salsa, and in the blurred background, two white bowls are seen—one containing bright green guacamole and the other with a white sauce. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, the filling can be made a day in advance and stored in the refrigerator. This allows the flavors to meld and makes assembly quicker.

What can I use if I don’t have a deep fryer for frying?

You can use a heavy skillet or frying pan with enough oil to submerge at least half the taquito. Fry in batches and turn to cook evenly on all sides.

Print

Creamy Chicken Spinach Taquitos Recipe

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★★★★★

4.6 from 107 reviews

Delicious and crispy Chicken Taquitos made with shredded rotisserie chicken, cream cheese, cheddar, and spinach, rolled in corn or flour tortillas. These taquitos can be baked or fried to perfection and served with guacamole, salsa, and sour cream for a flavorful Mexican-inspired appetizer or meal.

  • Author: Jeannette
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes (baking) or 10 minutes (frying)
  • Total Time: 35-40 minutes
  • Yield: 15–20 taquitos 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mexican

Ingredients

Scale

Filling

  • 2 cups cooked shredded chicken (rotisserie preferred)
  • 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

Assembly

  • 15–20 corn or flour tortillas

For Serving

  • Guacamole
  • Sour cream
  • Salsa
  • Hot sauce (optional)

Instructions

  1. Prepare the filling: In a mixing bowl, combine cream cheese, salsa, and sour cream. Stir until smooth. Add shredded chicken, cheddar cheese, chopped spinach, cumin, garlic powder, chili powder, salt, and pepper. Mix thoroughly to combine all ingredients evenly. Taste and adjust seasoning if necessary.
  2. Soften the tortillas: For corn tortillas, heat a non-stick griddle or skillet over medium-high heat. Place each tortilla on the griddle for about 15 to 30 seconds per side until warm and pliable. Keep the softened tortillas covered with tinfoil to retain warmth and softness while you work.
  3. Assemble the taquitos: Place a generous spoonful of the filling in a line along one edge of each warm tortilla. Roll the tortilla tightly over the filling to form a cylinder. Secure with a toothpick if needed to keep the taquitos closed during cooking.
  4. Bake the taquitos (optional method): Preheat your oven to 425°F (220°C). Arrange the rolled taquitos seam side down on a baking sheet. Lightly spray or brush the tops with cooking oil to promote browning. Bake for 15-20 minutes, or until the tortillas are crisp and golden brown.
  5. Fry the taquitos (alternative method): Pour about 1 1/2 inches of oil into a large skillet and heat over medium-high until hot. Test by adding a tortilla; it should sizzle immediately. Fry the taquitos in batches for a few seconds per side, turning frequently until they are evenly golden and crispy. Remove and drain on paper towels.
  6. Serve: Remove toothpicks if used. Serve taquitos hot with sides of guacamole, salsa, sour cream, and optionally hot sauce for dipping.

Notes

  • You can use either corn or flour tortillas depending on preference; corn tortillas provide a more authentic taste.
  • For a healthier option, baking is recommended instead of frying.
  • Make sure to soften your tortillas properly to prevent cracking during rolling.
  • If you prefer, customize the filling by adding other vegetables or spices to suit your taste.
  • Taquitos can be prepared ahead of time and refrigerated before baking or frying.

Keywords: chicken taquitos, baked taquitos, fried taquitos, Mexican appetizer, crispy taquitos, easy chicken recipes

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