Creamy Chicken Spinach Taquitos Recipe
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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://topreci.com/creamy-chicken-spinach-taquitos-recipe/
