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 stacked on plate

family-Favorite Taquitos

We have Mexican 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 flautas 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 are rolled.

Since my husband LOVES cream cheese, I knew he’d love this recipe and to no surprise, everyone else does too. It’s easy and so delicious.

Chicken taquitos filling in bowl

How to make Taquitos

These chicken taquitos are so great as appetizers or as a main dish. And we love that that are quick to make. Here is how we make them:

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.


Chicken taquito mixture spread on corn tortilla

Recipe Tips

Having a hard time getting your corn tortillas to roll without cracking? Wrap a stack of corn tortillas in some damp paper towels and microwave for 15-30 seconds until warmed up.

The reason why many tortillas crack or break is because they are not warm enough.

How to keep taquitos rolled up? Add your mix, roll and then use metal tongs to hold the taquitos in the oil with the seam-side down until they stay rolled. You can also add toothpicks to the center of each taquito before frying to keep them in place.

Can you use flour tortillas? Yes – the kind of tortilla – corn tortillas or flour tortillas is what most believe if the difference between a taquito and a flauta. No matter what you use, both make these delicious!

VARIATIONS: There are so many ways to change up these taquitos. Here are a few examples:

  • Change up the meat: Shredded beef and pork are also great options.
  • Change up the spices and salsas: cumin, garlic, garlic pepper, chili powder – these can all change up the flavor. You can also change up the salsa in the mix to change the flavor. Sweet Salsa verde or tomatillo salsa are great!
  • Change the Toppings: Shredded lettuce, chopped tomatoes, sour cream, guacamole, or pico de gallo.
Frying chicken taquitos in oil


Can you bake taquitos? Yes, you can! We even have a recipe for it. Be sure to check out our Oven Baked Chicken Taquitos.

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.

What to serve with taquitos?

The options are endless, but here are some of our favorites:

And don’t forget all the things to dip them in: Red Salsa, Green Salsa, Guacamole, Cilantro Ranch Dressing, Avocado Ranch Dip, Queso Blanco.

Cream Cheese Chicken Taquitos Recipe stacked on plate

For more taquito recipes, check out:

Chicken Taquitos Recipe

4.88 from 165 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


  • 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


  • 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!


Recipe adapted from Cinnamon Spice and Everything Nice

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About Kristyn

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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Recipe Rating


  1. Can they be made in an air fryer? Would love try out your recipe looks so delicious just frying with oil is not my best option me and oil don’t like each other anymore when it comes to frying.

  2. 5 stars
    These were delicious! Crispy on the outside and creamy goodness inside. Definitely making again. I pared it with a thinner guacamole.

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