Cream Cheese and Chicken Taquitos

Everyone loves these cheesy taquitos! They’re filled with chicken, cream cheese, salsa, and spinach!

Everyone loves these cheesy taquitos! They're filled with chicken, cream cheese, salsa, and spinach!

We have Hispanic food EVERY week. Without fail, we are having tacos, enchiladas, quesadillas or taquitos one day during the week and the kids love them. I’m so grateful for that because I love these recipes too, and they’re usually really easy to make. Today, I wanted to share our favorite taquitos recipe –  Cream Cheese and Chicken taquitos.

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What are TAQUITOS?

A Mexican dish consisting of a small tortilla that is rolled around a filling of meat and cheese and then deep-fried.

They are very similar to the chicken tacos we make all the time, but they have cream cheese, salsa, and baby spinach mixed in with it too. Tacos are usually folded, and these taquitos (aka Flautas) are rolled. Since my husband LOVES cream cheese, I knew he’d love this recipe and it’s become a family favorite since!

Taquito

We’ve had these a few times this last month. What I love is I make the cream cheese and chicken mix and freeze the leftovers in ziploc bags so I could make them other nights. They day I’m ready to make them, I just pull them from the freezer and let them thaw completely, which is perfect for those crazy busy days.

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!

Taquitos recipe

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!

This recipe is perfectly paired with these other Lil’ Luna recipes:

For more taquito recipes, check out:

How to make Taquitos:

 

Cream Cheese and Chicken Taquitos Recipe

4.78 from 50 votes
You will love these Cream Cheese and Chicken Taquitos filled with cream cheese, salsa, cheese, sour cream and spinach.
Course Appetizer, Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12
Calories 192 kcal
Author Lil' Luna

Ingredients

  • 3 cups chicken cooked and shredded
  • 6 oz cream cheese softened
  • 1/3 cup sour cream
  • 1/2 cup salsa
  • 1 1/2 cups colby jack cheese
  • 1 1/2 cups baby spinach chopped and stems removed
  • 12 6 inch corn tortillas
  • vegetable or canola oil for frying

Instructions

  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!

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Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments

    1. I just modified the recipe a bit to make it easier… after adding the cream cheese/chicken mixture you will fry the tortillas in the oil until golden brown on both sides. 😉

      1. Can you use flour tortillas instead? Looks so delicious but don’t like corn tortillas. Wasnt sure if the flour ones crisp up.

        1. I don’t like corn either but after frying they taste like chips I also microwaved them first so it’s easier to roll

          1. Can you expound on the microwave thing? I was so disgusted I ended up in tears. Every single one I rolled tore or busted open. No matter how gently I rolled them or how much filling I put inside. My whole meal was ruined, I thought. Luckily, they are super tasty and everyone ate them and said so. I tried using the flour tortillas on a couple, but I feel like their denseness makes them too tough/chewy. Please help me out on the rolling part. We all loved the recipe but I just can’t make it correctly.????

  1. 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!

      1. I usually bake them instead of frying. I hate frying things. I put them in the over at 350 and cook for 10 to 15 depending upon the oven. I also spray them down with a little bit of olive oil spray. That gets them nice and crispy. Hopes this helps!

        I love this recipe I normally make it once or twice a month!

      1. Everyone I tried rolling would crack down the sides and the mixture would fall out. Not sure if there are any tricks but mine looked horrible! Tasted good, liked the filling but not too crazy about corn tortilla.

        1. it helps to microwave corn torTillas first so they are soft Enough to roll. They wont crack if you do thIs first. Just dont Overheat them in the microwave or they will get too soft and Rip.

        1. I like to make it..I have a few recipes on the site. If I’m in a hurry..I just get store bought. No particular one..I’ve tried many. Hope that helps 🙂

  2. 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.

    1. 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. 😉

    1. 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. 😉

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

    1. 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 :(.

    2. 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

  4. 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.

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

  6. 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)

      1. 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)

        1. 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. 😉

        2. 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.

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

  8. 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!!

    1. 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!

  9. 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

    S.lalji

  10. 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

  11. 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.

  12. 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.

    1. 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. 🙁

  13. 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!

    1. 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. 😉

  14. 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

    1. 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!

  15. 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.

  16. 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.

  17. 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?

  18. 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?

    1. 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. 😀

  19. I made these for a work potluck & they were a hit! I added the mexicorn and I think next time will add some sautéed 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!

    1. You can cook your chicken how ever you like to cook it. I like to cook up some chicken in my crockpot, then shred it and keep it in the freezer or fridge, so it’s ready when I’m cooking. Whatever you like:)

    1. I haven’t had them without the sour cream, so I couldn’t tell you, that they’d taste the same. Did you end up trying them? If so, I’d love to know how they tasted!

  20. 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.

  21. These are fantastic! My usually picky husband devoured them and what was left were quickly consumed by my son. Getting six thumbs up from this fam! And by the way, I found some incredibly fresh corn tortillas here in southeast Missouri.Go figure!

    1. That makes me so happy to hear!! They are usually a hit with everyone:) We love them! And, I’m so happy you found some fresh corn tortillas…it’s great when you find a place that has them:)

  22. I’m definitely trying these but I’m going to make it even simpler…buy a rotisserie chicken and shred it! It’s 120 in Phoenix today! Less cooking the better

  23. These look delicious and I am having a party soon with a Mexican Food Theme.
    Have you ever made these ahead of time and then reheated?
    Thanks
    Cathy

    1. They are delicious and would be great for your party!! I haven’t made them too far in advance. If I make them a little before, then I put them in a warm oven and just keep them heated. Hope they’re a hit!! Thanks!!

  24. super delicious, but there is no way that photo above isn’t from a stock internet taquito photo.. simply no way to home fry these things to look like that.. They are super tasty though. My final count of taquitos from this recipe was 22 btw..

    Greg

    1. Glad you liked them!! Nope, I made them. I have to be so careful, to get the best looking food items for photos. The amount of work that goes into making recipes look pretty and good…it’s rough!;)

    1. This recipe calls for 12 corn tortillas, so that’s 12 tacos..depending on how many they eat, that will help you know if you need to double the recipe or for larger crowds triple it. Hope that helps!

  25. Hello,
    I made these today and we loved them! I will definitely make these again. Thank you for posting the recipe.

  26. I made these last night for the family, they were a hit! I also froze some of the chicken mixture leftovers, I love easy weeknight meals. These will probably become a go-to recipe.

  27. Made these today. They are delish!!! I didn’t use the spinach, instead I added chopped onion and cilantro. I also added and extra cup of shredded chicken and it made 20. Next time I would add jalapenos of some sort, either pickled or fresh. I’ll be taking some to work for lunch tomorrow, hope they’re as good the next day, can’t imagine they won’t be. Thanks for sharing this wonderful recipe.

  28. There is no such thing as “Hispanic food”. “Hispanic” refers to populations that speak Spanish. That is it. Period. Hispanic is not an ethnicity. Hispanic is not a race.
    The foods you have listed are actually Tex-Mex. Yes, Mexicans have tacos but they are vastly different from what I’m imagining your recipes to be (based on the cream cheese taquitos) and they are served in a soft flour tortilla. Taquitos were first served in a Los Angeles restaurant. All that being said, I enjoy taquitos and I clicked on this link to check out the recipe. Please be sensitive to the fact not all Hispanic people share an identity beyond the language.

    1. Good grief, you can’t even post a recipe and try to be inclusive without SOMEONE having to be faux offended. There are many versions of Salsa, taco’s, chili, enchilada’s..etc. So many people say Latino or Hispanic just to give a nod to many regions under the umbrella.

  29. These sound really good . I am definitely going to make some soon. But what kind of salsa did you use or how do you make the salsa for it?? I like home made salsa just don’t know how to make red only green.

  30. I LOVE this recipe! I made it for the first time on Friday and I made it again tonight – my family was VERY happy to eat it again and have even eaten the leftovers which they never do. It’s easy and I love the flavor. We like flavor but no super spicey and this was perfect. My only issue (which is small) is that some of my rolled taquitos fall apart while I’m frying them. Any suggestions? I’ve tried zapping them for a few seconds to make them more pliable but they still break when they’re in the oil. Again, thanks for a super recipe – a real keeper!

    1. Thank you for letting me know!! I love hearing that the whole family loves the recipe they are trying!! Unfortunately, some tortillas crack. Keep zapping them and don’t over-fil. Thanks again!!

  31. I made the inside ingredients by throwing them all in the crackpot, along with 3 whole chicken breasts, and shredded it up at the end of the day. It turned out perfect. It’s so easy and delicious. Great recipe!

  32. For the taquitos, does the cheese make a huge difference?? I didn’t look at which cheese before I went shopping and got shredded cheddar and Monterey Jack. Will they still taste okay?

    1. It will make a difference. The cream cheese makes it more creamy and does change the taste. I haven’t made them without cream cheese, so couldn’t tell you personally how it will change it, but it will be a little different. If you still go ahead, I’d love to know!! Thanks!

  33. Just made (and ate) these. It was my first time making taquitos at home so I’m glad I read thru the reviews first. Got Mission Corn Tortillas and tried one right out of the package and it immediately cracked. I used the wet paper towel/microwave method to soften tortillas and it made all the difference. I left out the spinach and added taco seasoning to chicken and cheese mixture. Served with black beans, Spanish rice, salsa, sour cream and guacamole.
    These were DELICIOUS.

  34. Absolutely amazing!!!! My husband and I loved the filling. We baked them instead of frying them and they were just as delicious! Definitely recommend 100% We even ate the left over filling mix as a dip with chips the next day… LOVE THIS RECIPE! Thank you so much!

  35. We loved these! I accidently pulled out pork instead of chicken from the freezer. It works out wonderfully! Just as good with pork! I did cook the pork in the oven for 40 minutes at 400F, with olive oil and lemon pepper.

    1. If you add the calorie count for each ingredient, then divide by the number of servings or rolls; it should give you a rough estimate of the calorie count.

  36. I made these tonight for dinner. They are awesome! I added chopped fresh jalapeño and the salsa flavor I used was “hot”. So, so good! A keeper indeed!

  37. I made these tonight and they were delicious! Warming the tortillas in the microwave in a damp paper towel worked very well. No cracking. Thank you for this recipe!!! 🙂

  38. These were great! I added a half an onion, diced, and a diced roasted green chili. Did half with flour tortillas (flautas) and I liked those better but my husband liked the corn tortillas (tacquitos) better. Going on our monthly rotation!

  39. Thank you for the recipe and very helpful video!!! These were a HUGE HIT with my family. My only problem was the corn tortillas that I used cracked when I rolled them up. The were cracked in half before I fried them. Is there a way to prevent this from happening? We usually use flour tortillas so I am not familiar with corn.

    1. I’m glad they were a hit! Unfortunately, corn tortillas sometimes crack. I like to flash fry them, but sometimes they will still crack. I wish I knew the best way to keep them from doing that.

  40. Tried this out tonight for a different Saturday night tea, oh my goodness!! It turned out absolutely delicious, will definitely be making this again.

    Look forward to trying out other different recipes

  41. Is there a secret to rolling these without them splitting apart? Heating them seems to help a little, but they still split slightly.

  42. My pickiest son approves of this recipe, which is saying something. My husband really loved them, too. I made them a little differently for myself as I’m an ovo -lacto vegetarian. I chopped up some tofu and marinated it in salsa. I added some garlic to the tofu as well. I then scooped a little of the cream cheese mixture (sans chicken) onto my corn tortilla and topped it with my chopped tofu. After frying them, I added some guacamole! Delish! Thanks for the great recipe!

  43. I am from Chicago, IL and I want the recipe for a lg. roll tamale. I used to buy them in Chicago but cannot find them out here in Las Vegas area. Can you help me with a recipe?

  44. Loved these taquitos. Followed the recipe with no adjustments. These were also great the next day. Definitely a keeper.

  45. Need to make a few changes. Taquitos are Mexican, therefore you need to use fresh cilantro, not spinach. 😉 Also in place of the salsa-diced onion, cumino, chili powder, paprika and garlic salt and a squeeze of fresh lime juice. Lastly, brush them with veggie or olive oil on a foil lined baking sheet and bake them in the oven for about 15 minutes.

    1. Sorry, there are two kinds of people!! Those who like cilantro. And those that don’t. I’m a don’t. I’ll take the spinach please and thank you.

    1. I personally haven’t made them that far in advance..maybe just an hour ahead. I like to keep them in a low heat oven to keep them warm, once made. I’m not sure how in advance you plan to make them, but I would stick them in the oven before serving to warm them. Hope that helps 🙂

  46. Hi, I’m a little confused. (a permanent state lately) When you write about freezing leftover are you talking about finished taquitos or just the filling. Either way is great! Thank you for a great recipe.

  47. Made these one night and had some leftover filling, so the next day I made some grilled hot chicken sandwiches, substituting bread for tortillas. Very nice filling, both times. It would have been good with some onion.

  48. Made these they taste awesome!! Wife brought the shells home and I went to cooking. But my shells fell apart while frying:( how can I stop this from happening?

  49. I only changed the tortilla to a cheese tortilla, watching the carbs. Very good and tasty. I popped in the oven just long enough to warm everything.

  50. Very anxious to buy ingredients and make your delicious looking recipe…I thank you so much for sharing….God Bless you.

  51. I added garlic, salt and cumin and onions. House hold favorite. Easy and fun to make with my 16 year old daughter!

    1. Unfortunately, they do, sometimes. I try not to over stuff them & not roll too tightly. Someone mentioned heating them in the microwave for a few seconds, so they are warm & more pliable. Hope those help 🙂

  52. Hi, Kristyn, I am trying to eat very healthy, and this recipe sounds terrific with the exception of frying. Do you have an alternative? I saw something about quesadillas or maybe baking them?
    Thank you in advance.

    1. Yes, you could bake them. I have bake different ones ranging from 350-400 degrees & 15-30 minutes. You could start at the lower temp & bake them a little longer. Hope that helps! They are so good!

  53. Solving your issues with tortillas; use toothpicks to hold in place. To heat tortillas corn or flour use a griddle or comal. Both need to be preheated, place tortillas for approximately 7-8 seconds each side whala. Keep warm and roll with ease. You can heat dozen & roll with ease.

  54. Easy to make. Heating corn tortillas in the microwave helped, rolling went really good.
    Only problem was when i baked them , per people on Here advice, the Tortillas split open in the oven and the ends were very crunchy.

    Next time i would fry them with corn tortillas or buy flour tortillas and bake.

  55. I love the combination of chicken and cream cheese in these taquitos. With all the other ingredients in the taquitos it makes for great mexican food!

  56. These taquitos are the best!! I love the cream cheese mixture! I never thought to just have a cream cheese mixture in them, but I loved them! I will definitely make these again!

  57. this has turned into one of my family’s favorites! both my husband and kids request them. i double the recipe and freeze the other half of the chicken and cheese mix – super convenient! so delicious, thank you!!!

  58. Would ysing some ciLantRo work instead of SPINACH? Seems a Little weird to me to see taquitos with spinach but it looks to be strictly for color. Would cilantro work/add a good flAvor? And if not would just ommiting the spinach to save on mOney and effort work?