Cream Cheese and Chicken Taquitos

Everyone loves these cheesy taquitos! They’re filled with chicken, cream cheese, salsa, and spinach and are great as appetizers or even a main dish.

Also known as flautas, these chicken taquitos are loved by the entire family. Rolled and fried to perfection, we love to serve this dish with Mexican rice and salsa!

Chicken Taquitos on plate

family-Favorite Taquitos

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.

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!

Chicken taquitos filling in bowl

How to make Taquitos

These have definitely become family favorites, and I love how easy they are to make.

OIL. Begin by heating ½ inch oil on medium heat in a frying pan.

MIX. While the oil is heating up, mix together cooked, shredded chicken, cream cheese, sour cream, salsa, co-jack cheese and spinach. Add salt and pepper to taste.

ROLL + FRY. Once the oil is hot enough, add a few tablespoons of the chicken/cream cheese mixture along the center of the corn tortilla and spread out. Roll up and set seam side down (using tongs) into the oil.

DRAIN OIL. Cook these until golden brown on both sides and continue doing this until the mixture is gone. Set on paper towel lined plate to drain the oil and serve warm.

Frying chicken taquitos

Baking, Making Ahead + Storing

Can you bake taquitos? Yes, you can! We even have a recipe for it, so GO HERE to get our baked chicken taquito recipe.

Can you make these taquitos ahead of time? You can definitely make the chicken/cream cheese mixture ahead of time. We typically do this when we know it will be a busy night. To make ahead, just store and cover in the fridge for up to 24 hours in advance.

Can you freeze taquitos? The cream cheese and chicken mix freezes well. We just place in freezer-safe Ziploc bags and get as much air out. 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.

Cream Cheese Chicken Taquitos Recipe

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!

What to serve with chicken taquitos:

For more taquito recipes, check out:

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Chicken Taquitos Recipe

4.78 from 90 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
 

  • Heat ½" oil in a sauce pan on medium heat.
  • In a large bowl mix together the chicken, cream cheese, sour cream, salsa, co-jack and spinach. Add salt and pepper to taste.
  • 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.
  • Repeat until all the tortillas are filled, rolled and fried.
  • Set on paper towels to drain.
  • Serve warm and ENJOY!

Video

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Recipe adapted from Cinnamon Spice and Everything Nice

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About the Author

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. Hi! I am hoping you can help me! I have made this recipe for my family several times, and we love it. I decided to make these for my futUre daughter inlaw’s bridal shower this saturday.i am trying to make them ahead of time, and just reheating them before the shower. I tried FRYING them, freezing them, then reheating them….they were soggy. The air fryer didn’t work well either. I did try baking them for 15 min at 425. This was better except that they cracked while baking. I have to use corn tortillas as I have GF guEsts. Any suggestions? Tia

    1. Unfortunately, they do get soggy when re-heating. The only thing I can think of is just having the mixture made, then frying a little beforehand. I don’t usually make in advance, due to that. I wish I knew a better way.

  2. 5 stars
    Great recipe. I used jalapeno cream cheese for a kick ? to ppl having problems rolling the tortilla heat them in a pan or griddle for about a minute. This will make them easier to roll! Great recipe ?

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