Cream Cheese and Chicken Taquitos

These are SOOO good! You will love these Cream Cheese and Chicken Taquitos. They are a great dinner recipe that the whole family will enjoy!

We have Hispanic food EVERY week. Without fail, we are having tacos, enchiladas, quesadillas or taquitos one day during the weekย and the kids love them. I’m so grateful for that because I love these recipes too. We also have Mexican Rice with these meals, which is another recipe my kids LOVE (score!)

The recipe I’m sharing today is one that we have recently become obsessed with. They are very similar to the chicken taquitos we make all the time, but they have cream cheese, salsa, and baby spinach mixed in with it too. I know I’ve shared this before, but my husband LOVES cream cheese, so I was 100% sure that he would love these taquitos. Well, he loved them and so did I, so we’ve had them a few times this last month. What I love is I made the cream cheese and chicken mix and froze the leftovers in 2 bags so I could make them 2 other nights. That worked out great for some of those crazy busy days. I just pulled one bag out in the morning to let it de-frost and it was perfect by dinner!

Another thing I love about this recipe is that they are great to make as the main dish or even an appetizer. Either way, I know you’ll love these Cream Cheese and Chicken Taquitos because they are DELICIOUS!

4.9 from 11 reviews
Cream Cheese and Chicken Taquitos
  • 3 cups cooked shredded chicken
  • 6 ounces ounces cream cheese, softened
  • ⅓ cups sour cream
  • ½ cups salsa
  • 1½ cups colby jack cheese
  • 1½ cups chopped baby spinach, stems removed
  • 12 6 inch corn tortillas
  • vegetable or canola oil, for frying
  1. Heat ½" oil in a sauce pan on medium heat.
  2. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, co-jack and spinach. Add salt and pepper to taste.
  3. Once oil is hot enough (place hand over pan, above oil, to feel heat), add a few tablespoons of chicken/cream cheese mixture to the center of a tortilla and spread out. Roll up and set seam side down in oil using tongs. Cook until golden brown on both sides.
  4. Repeat until all the tortillas are filled, rolled and fried.
  5. Set on paper towels to drain.
  6. Serve warm and ENJOY!

Recipe adapted from Cinnamon Spice and Everything Nice

These are SOOO good! You will love these Cream Cheese and Chicken Taquitos. They are a great dinner recipe that the whole family will enjoy! These are SOOO good! You will love these Cream Cheese and Chicken Taquitos. They are a great dinner recipe that the whole family will enjoy! These are SOOO good! You will love these Cream Cheese and Chicken Taquitos. They are a great dinner recipe that the whole family will enjoy!

I’ll admit… I’m a little sad I don’t have some of the cream cheese and chicken mix in my freezer still. Good thing is, it’s easy to make! We have even used the mixture inside quesadillas which was also a hit!

For more delicious Mexican Dishes that we make all the time, be sure to try:

Restaurant-Style Red Cheese Enchiladas - an old family favorite recipe that is simply the best. Corn tortillas, lots of cheese, and a sauce made from chile puree, tomato sauce, salt, garlic pepper, flour, & water.

Red Cheese Enchiladas

Restaurant-Style Mexican Rice - it is one of the easiest and most delicious recipes you'll try!! Our whole family loves it! Takes some time, but is so tasty with lots of spices!!

Mexican Rice

One of our favorite Mexican dishes - Green Chile Chicken Enchiladas recipe!! Made from cheese, sour cream, green chiles, tortillas, and Las Palmas Green chile enchilada sauce!

Green Chile Chicken Enchiladas

For all Dinner ideas go HERE.

For more great recipes, be sure to check them all out by going HERE.

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These are SOOO good! You will love these Cream Cheese and Chicken Taquitos. They are a great dinner recipe that the whole family will enjoy!
Lil' Luna
Kristyn is passionate about sharing ALL things creative! From recipes and tips to crafts and DIY projects, Kristyn loves to share with her readers how to be creative and how to do things simply. When not creating, she is busy going on adventures with her 5 children (ages 7 to 6 months) and with her best friend/husband, Lorin.
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About Lil' Luna

Kristyn is passionate about sharing ALL things creative! From recipes and tips to crafts and DIY projects, Kristyn loves to share with her readers how to be creative and how to do things simply. When not creating, she is busy going on adventures with her 5 children (ages 7 to 6 months) and with her best friend/husband, Lorin.

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  1. 1

    So yum!!! Pinned and can’t wait to make some!


  2. 2

    These looks so yummy! Making some very soon!
    Amy+Huntley recently posted..5 Holiday Family TraditionsMy Profile

  3. 4

    Definitely pinning these for later my kids love them from a local place.

  4. 5

    Is the filling cold inside the taquito? Or how do you make the filling warm? Thanks.

  5. 6

    How many taquitos does this recipe make?

  6. 7

    Oops I see 12. Sorry!

  7. 8

    Do you cook them again after you put the chicken mixture into the taco shells?

  8. 11

    We made these tonight for or relaxing Christmas dinner. They were so good and so filling. Thank you :)

  9. 13

    They look delicious. Can’t wait to try them. One question though, do you use frozen spinach or fresh?

  10. 15

    I made these for dinner tonight and my husband and I both loved them! Since we’re vegetarian, I swapped 8 oz of freshly sliced, sauteed mushrooms and a can of black beans for the chicken. I also used flour instead of corn tortillas and baked them at 425 for 15 minutes instead of frying them. They turned out great! We’ll definitely be making them again. Thanks for a delicious recipe!

  11. 16

    These look fantastic can’t wait to make them!
    Paula recently posted..French Onion SoupMy Profile

  12. 18

    This looks great! One question though – do you season the chicken with anything when you cook it first (before you shred)?
    Amanda O. recently posted..Let Out Your Inner Rock Star at the Rhythm! Discovery Center in Indianapolis #VisitIndyMy Profile

  13. 19

    Would it be possible to “bake” these in a casserole dish, rather than fry them?

  14. 21

    Getting ready to make these and was just wondering did you freeze them after deep frying them, or froze them just rolled and then pulled them out and fried them? Thanks. Love you site and recipes.

    • 22

      Just now seeing this… sorry! If I have some of the chicken/cream cheese mixture left over that is what I freeze. The day I want to use them, I take it out of the freezer to un-thaw and then put them in the tortillas to fry. ๐Ÿ˜‰

  15. 23

    How do you recommend I cook the chicken (boil, sautee,bake). What method did you use?

    • 24

      There are a few ways I do. I usually buy some chicken breast and immediately stick it in the crock pot on HIGH for 4 hours. I take it out, let it cool and then I shred it. I usually bag it and then freeze it so I can just pull it out the morning of and let it de-thaw. The other option I use if I’m in a hurry is I’ll line a baking sheet with foil. I place the chicken breast on it and drizzle a little bit of olive oil and lemon pepper and bake it at 400 for 40-50 minutes. Then, I let it cool and shred. Hope that helps. ๐Ÿ˜‰

  16. 25

    I made these and they are sooooooooooooooooooooo good!

  17. 28

    Tried these tonight, very good. Only problem is mine fell apart. How to you keep the tortilla from breaking and coming apart.

    • 29

      Terri me too! They were still awesome messy but there was a lot of oil in them because they fell apart so much. Any suggestions? The tortilla was flaking and breaking even during the roll :(.

    • 30

      You can heat about 6 tortillas in microwave oven in a ziplock bag about 50 seconds, then roll them, or u can put tortilla in frying oil just for about 3 seconds then cool tortilla and then add mix roll & fry taquitos. This is the way I do my flautas

  18. 32

    Thanks for sharing this recipe, it sounds delish. I’m planning to make them soon. One question, cans they be bake instead of fried? Thank you.

  19. 33

    Can i make one day before warm the next and will taste good…

  20. 34

    what kind of salsa?

  21. 35

    How long do these take to make?

  22. 36

    Do you seal them in any way before you fry them? Seems like they’d just fall apart.

    • 37

      No. I just hold it with the seam side down for a few seconds in the oil with the tongs and it’s enough to keep the shape and hold it in. ๐Ÿ˜‰

  23. 38

    I made these tonight and they fell all apart. How do you keep the corn tortillas from splitting and falling apart

  24. 40

    My family LOVED these last night!!! We have a household of teenagers who CAN eat and they devoured all of them!! I loved the whole combination and added sweet corn & black beans then used flour tortillas (wanted them bigger for a main meal!) Oh soooo yummy!!!
    Thank you so much, definitely going in my rotation of menus!! :o)

    • 41

      Ooooh, adding corn and black beans with flour tortillas sounds great. I’ll have to try that myself!

      • 42

        These sound yummy but just wondering I LOVE BEEF! Can I use chopmeat instead of chicken?? Has anyone tried that and I too would want to bake them to keep them less oily and more healthy (if that is even possible…lol)

        • 43

          I love beef too and think these would be great with them. I would probably cook a pot roast in the crock pot and then shred it to use in the taquitos. ๐Ÿ˜‰

        • 44

          I think it would be awesome with ground beef. I would brown the beef and drain, then add a package of Taco Seasoning and about a cup of Taco Sauce (or Enchilada Sauce). Heat and reduce just a little (till it’s not too runny). I would mix all the other ingredients together to make that awesome paste and spread it on the tortilla and then run a thick line of the beef mixture on top.

  25. 45

    Just made these tonight and they were perfect! Kids loved them. Thanks for the tip about freezing the mixture. I will definitely do that!

  26. 47

    These were good the same day AND the day after. Nice!

  27. 49

    Looks like a great recipe. I think the spinach puts it over the top. I’m curious, though, why you use only 6 oz. cream cheese instead of the whole package (8 oz.) I would use the whole package for the simple reason that I hate putting away the leftover 2 oz. and then discovering it at a later date and the edges are all hardened. I just wanted to find out if maybe you had experienced a reason to only use the 6 oz. I’m in South Carolina now but I’m from California and Arizona. I LOVE your recipes. Makes me wanna go back!!

    • 50

      Thank you for the recipe. I made these last night. I added fresh cilantro and yellow onions to the chicken/cheese mixture which my wife and super picky sons loved! This recipe will be added to our recipe book!

  28. 51
    Sadrudin lalji :

    Chicken eciladas so good. Instead of frying can we bake them? Please let me know as your recipe really good. Send more interesting recipes always


  29. 52

    Could this mixture be put in an egg roll? Thanks for info, they look really good.

  30. 53

    Could these be made without salsa? Would I need a substitute? Sadly I am allergic to tomatoes. ๐Ÿ˜Ÿ

  31. 57

    I made these last night. They are AMAZING. Hubby & teenage son loved them. BUT if your making these as most people know you can’t roll a corn tortilla and not expect it to break/tear. They are dry even if you just purchased them. ANY time I need to roll a corn tortilla I get about 6 corn tortillas wrap them in a few paper towels and wet the paper towel covered stack of tortillas. Them microwave for 30 seconds. This still Steam them and make them soft enough to actually roll them. Just an FYI

  32. 59

    “Hispanic food”? you mean Mexican food?

  33. 60

    This was a winner at our house.

  34. 61

    All I can say is WOW! My family is obsessed with this recipe. It’s delicious, filling, and the leftovers are great reheated! My husband loves to cook, and he is already talking about having people over and making these taquitos for Cinco de Mayo. Thank you! We can’t wait to try more of your recipes.

  35. 62

    I’m Making it today !!

  36. 63

    These are so delicious! Thank you for the recipe! I made them tonight for the first time and my husband couldn’t stop eating them! I did have a problem with the tortillas I bought though. They were tearing as I was rolling them up. So mine didn’t turn out pretty but despite that they were still good.

    I was wondering if you could tell me what tortillas you used. The ones I used that tore apart where mission corn tortillas.

    • 64

      I’m glad you liked them but am sorry you had issues with the corn tortillas. I like the ARIZONA brand, but can usually do okay with any as long as their fresh. If they’re old and dry they’ll tear. :(

  37. 65

    My kids would really love these but i am not sure I could pull these off. I envision a mess. Can you post some pictures of you actually rolling them and placing them seam side down. I am not experienced enough with frying with corn tortillas. Thanks so much!

  38. 66

    Can these be baked instead of fried?

    • 67

      I haven’t tried baking them, but I’m sure you could. I would put them seam side down in a pan and then lightly spray with cooking spray and then cook for 15-20 minutes… but I’d watch them closely since I’m unsure on the time. ๐Ÿ˜‰

  39. 68

    very good! but the corn tortillas were very fragile, you cant keep flipping them- they were falling apart. What kind of tortillas are best? yellow white or blue i wonder? I used frozen grilled chicken strips and think flavored rotisserie chicken would be better, tc thanks! my 12 yr old nephew said we must make it friday night tradition!!-lol

    • 69

      I like ARIZONA brand corn tortillas but most any work. Making sure they are fresh helps because if they are old they tend to crack. ๐Ÿ˜‰

    • 70

      I used homemade corn tortillas from the Supermercado Monterrey store (Longview, Texas). I didn’t have a problem with tearing or cracking. I also used a rotisserie chicken and shredded it in my kitchen aid mixer. Very tasty, thanks for the recipe!

  40. 72

    I made these & they were delicious! I used fresh yellow corn tortillas but also had trouble with the tortillas crumbling during rolling & then completely coming apart in the oil! I ended up using toothpicks to secure them. How much oil (depth) do you use? I think next time I would either pass them through oil for a few seconds to soften before rolling (I do this for enchiladas) or just bake them.

  41. 73

    I made these Saturday night for my kids and their friends and they were a huge hit! A few tips:
    1) Take your stack of corn tortillas, place them on a microwave safe plate, and microwave for 30 seconds or so to soften them up. Leave them in the microwave and pull one out at a time.
    2) Fill, and roll, and then grab with long handled tongs.
    3) Place hold with tongs in oil for a few seconds until the taquito has fried enough to hold it’s shape. Then let go with the tongs.
    4) Allow to fry for a few more seconds then roll/turn with the tongs so other side cooks. About 20 seconds or so.
    5) Remove from the oil before you think they need to come out to prevent over cooking.

    I tried rolling a few before frying and found that the corn tortillas would crack. This “microwave to soften, then roll and fry one at a time” method worked like a champ. The leftovers were fought over for lunch the following day.

  42. 74

    I am going to make those for dinner today. Do you know the serving size of this recipe

  43. 75


  44. 76
    Karla curren :

    How do I keep them together when they are frying? Mine didnt come out the way it’s on the photo? Do U use toothpicks to hold?

  45. 77

    Made these tonight, they were amazing! Wanted to ask though, my tortillas were tearing after I rolled them and placed them in the oil, which resulted in the chicken leaking out and grease popping all over while I was cooking. Grr! Any suggestions? I think perhaps I over stuffed them a bit, and planned on trying less next time. Generally how many tablespoons do you spoon in them?

    • 78

      I usually only use a few tablespoons. I’ve had this happen before but either the tortillas are the cheapest quality or they are a bit older. If And I make sure I fold them the natural direction of the tortillas (if that makes sense since they tend to fold around easier one way than the other). Hope that helps. ๐Ÿ˜€

  46. 79

    I made these for a work potluck & they were a hit! I added the mexicorn and I think next time will add some sautรฉed onion & peppers and taco seasoning to the mix.
    I made them the night before & my husband had a suggestion to heat them & still keep them crisp. I put them in the crockpot & kept the lid cock-eyed & heated on low for a few hours & they were perfect! Thanks so much!

  47. 81
    luisa bonilla :

    Do you boil the chicken?

  48. 82

    I can’t wait to try these !

  49. 83

    Do you think I could use corn in place of the spinach? These look delish!

  50. 84

    Would these be okay without the sour cream? I started making these and realized that I’m out!:(

  51. 85

    Raised on Mexican food in New Mexico and can’t live without it so I’m looking forward to all you’ve got. They’re similar to the way I cook.