I love how easy these taquitos are to make, and how versatile they can be. I can bake them for a lighter version or fry them for that irresistible crunch. The creamy filling is packed with chicken, cheese, spinach, and spices, and the tortillas crisp up beautifully. Plus, they freeze well, so I often make a double batch and save some for later.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups cooked shredded chicken (I use rotisserie)
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
15–20 corn or flour tortillas
Guacamole, sour cream, salsa, or hot sauce, for serving
Directions
I start by mixing the cream cheese, salsa, and sour cream in a bowl until smooth. Then I stir in the shredded chicken, cheddar, chopped spinach, and all the spices. I taste the filling and adjust seasoning if needed.
If I’m using corn tortillas, I heat them briefly on a non-stick griddle for 15–30 seconds per side until they’re soft and pliable, then keep them warm under foil.
I place a generous spoonful of filling along the center of each tortilla and roll them up tightly. Sometimes I secure them with a toothpick if they won’t stay rolled.
For baked taquitos: I preheat the oven to 425°F, place the rolled taquitos on a baking sheet, spray or brush them lightly with oil, and bake for 15–20 minutes until they’re crispy.
For fried taquitos: I heat about 1½ inches of oil in a skillet over medium-high heat. Once hot, I fry the taquitos in small batches, turning them until golden and crispy on all sides, then drain on a paper towel-lined plate.
I serve them hot with guacamole, salsa, sour cream, or hot sauce on the side.
Servings and timing
This recipe makes about 4 servings and takes just 32 minutes total, making it perfect for busy weeknights or feeding a hungry crowd fast.
Variations
Sometimes I switch the cheese and use Monterey Jack or pepper jack for a little kick. I’ve also made them vegetarian by swapping chicken for black beans and extra spinach. When I want to make them ahead, I assemble and freeze them before baking or frying—they go straight from freezer to oven beautifully.
Storage/reheating
Leftover taquitos store well in the fridge for up to 3 days. I reheat them in the oven or air fryer to keep them crisp. They also freeze great—I let them cool completely, then freeze in a single layer before transferring to a bag. To reheat, I bake them straight from frozen at 375°F for 15–20 minutes.
FAQs
Can I make these taquitos ahead of time?
Yes, I often prep the filling and roll the taquitos earlier in the day, then bake or fry them right before serving.
Which tortillas work better: corn or flour?
Both work! I like the texture and flavor of corn, but flour tortillas are easier to roll and tend to hold their shape better when baking.
Can I air fry these taquitos?
Absolutely. I place them in a single layer in the air fryer at 400°F for about 8–10 minutes, flipping halfway through for even crispness.
How do I keep the taquitos from unrolling?
I roll them tightly and place them seam-side down on the baking sheet or in the oil. If needed, I secure them with toothpicks while frying or baking.
What can I serve with these taquitos?
I usually serve them with guacamole, salsa, sour cream, or a simple side salad. They also pair great with Mexican rice or black beans.
Conclusion
These Chicken Taquitos are one of my favorite easy meals—crispy, creamy, and packed with flavor. Whether baked, fried, or air fried, they’re always a hit at the table. I love how flexible they are and how well they store, making them just right for quick dinners or casual get-togethers.
Crispy Chicken Taquitos stuffed with creamy salsa chicken, cheddar, and spinach—baked or fried for an easy crowd-pleasing dinner, snack, or game-day favorite.
Author:Sarah
Prep Time:12 minutes
Cook Time:20 minutes
Total Time:32 minutes
Yield:4 servings (about 15–20 taquitos)
Category:Dinner, Appetizer, Snack
Method:Baking or Frying
Cuisine:Mexican-American / Tex-Mex
Ingredients
2 cups cooked shredded chicken (rotisserie works great)
6 oz cream cheese, softened
1/4 cup salsa (your favorite)
1/4 cup sour cream
1 cup shredded cheddar cheese
1 cup baby spinach, chopped
1/4 tsp cumin
1/4 tsp garlic powder
1/4 tsp chili powder
Salt and freshly ground black pepper, to taste
15–20 corn or flour tortillas
For serving: guacamole, sour cream, salsa, hot sauce
Instructions
In a mixing bowl, stir cream cheese + salsa + sour cream until smooth. Add shredded chicken, cheddar, spinach, cumin, garlic powder, chili powder, salt, and pepper. Mix to combine. Taste and adjust seasoning if needed.
If using corn tortillas, warm them on a non-stick griddle over medium-high heat for 15–30 seconds per side until soft and pliable. Keep warm under foil. (Flour tortillas usually roll easily without warming, but warming helps.)
Spoon a line of filling along each tortilla and roll tightly. Secure with a toothpick if needed.
Baked Chicken Taquitos
Preheat oven to 425°F (218°C). Arrange taquitos seam-side down on a baking sheet. Lightly spray tops with cooking spray or brush with oil.
Bake 15–20 minutes until crispy and golden.
Fried Chicken Taquitos
Add about 1 1/2 inches of oil to a large skillet and heat to medium-high. (A tortilla should sizzle immediately when it touches the oil.)
Fry in small batches, turning as they cook, until golden and crispy on all sides. Transfer to a paper towel–lined plate.
Serve warm with guacamole, salsa, sour cream, and hot sauce.
Notes
Don’t overfill—taquitos roll and crisp best when filled modestly.
Keep tortillas covered while assembling so they don’t dry out and crack.
For extra crisp baked taquitos, place them on a wire rack set over the baking sheet.
Leftovers reheat best in the oven or air fryer to bring back the crunch.
What can I serve with these taquitos?
