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:

Cream Cheese and Chicken Taquitos Recipe

5 from 566 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 126 kcal
Author Lil’ Luna


  • vegetable or canola oil for frying
  • 3 cups shredded cooked chicken
  • 6 ounces cream cheese softened
  • cups baby spinach stems removed and chopped
  • cups shredded Colby Jack cheese or Mexican blend cheese
  • ½ cup salsa store-bought or homemade
  • cup sour cream
  • salt and pepper to taste
  • 12 (6-inch) corn tortillas (or flour tortillas)


  • shredded lettuce, chopped tomatoes, sour cream, Pico de Gallo


  • Fill a saucepan with ½ inch of oil and heat over medium heat to 350 degrees F.
  • Meanwhile, in a large bowl mix together chicken, cream cheese, spinach, Colby Jack cheese, salsa and sour cream. Add salt and pepper.
  • Once oil is hot enough, add a few tablespoons of chicken–cream cheese mixture to the center of a tortilla and spread out. Roll tortilla up and use tongs to place it seam side down in hot oil. Cook until golden brown on both sides, 2–3 minutes per side. Set on paper towels to drain.
  • Repeat until all tortillas have been filled, rolled and fried.
  • Serve warm with your favorite toppings.



Variations: Change it up by using shredded beef or pork. You can also use a different salsa to change the flavors.
Make Ahead: You can mix the filling as described in Step 2 up to 24 hours in advance. Cover and refrigerate until ready to use.
Corn Tortillas Cracking? If your corn tortillas are cracking when you roll them, wrap a stack of corn tortillas in some damp paper towels and microwave for 15–30 seconds until warmed up. The reason many tortillas crack or break is because they are not warm enough.

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. I’m sorry they are. Did you try flash frying them or you can stick in the microwave, covered in a paper towel for a few to seconds to warm them up. I like to roll softly & not over-stuff them. I hope this helps!

    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 like to freeze the mixture, then when I am ready, I take out to thaw & continue with the recipe.

        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

        2. 5 stars
          I used flour tortillas – baked in the oven (we do not do fried very often). due to a spinach allergy issue – i swapped spinach for 1/2 cup cilantro. i used a half cup of pic de gallo instead of salsa. followed everything else. baking right now – but the mixture tasted amazing! we will serve with red onion soaked in lime juice and my hubby likes his hot sauces lol. thank you for the recipe. yummy!

    1. You’re welcome! Glad to hear they were a hit… we also like to add the cream cheese mixture to some tortillas and make them as quesadillas. 😀

  1. 5 stars
    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. 5 stars
        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. Unfortunately, they do crack sometimes. One way, is to not over stuff the taquitos..not saying you did, but I have found that helpful. I am glad you still liked them!

        2. 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. This looks great! One question though – do you season the chicken with anything when you cook it first (before you shred)?

  3. 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. 😉

  4. 5 stars
    Tried these tonight, very good. Only problem is mine fell apart. How to you keep the tortilla from breaking and coming apart.

    1. 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

  5. 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.

    1. 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. 😉

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

    1. Were the tortillas old? If they’re fresh they should be fine and have no problems rolling. 😉

  7. 5 stars
    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. Ooooh, adding corn and black beans with flour tortillas sounds great. I’ll have to try that myself!

      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.

  8. 5 stars
    Just made these tonight and they were perfect! Kids loved them. Thanks for the tip about freezing the mixture. I will definitely do that!

  9. 5 stars
    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. 5 stars
      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!

  10. 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


    1. I’m allergic to tomatoes and use La Victoria Chunky Green salsa in place of tomato salsa. I even use it in my spanish rice.

  11. 5 stars
    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

  12. 5 stars
    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.

  13. 5 stars
    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. 🙁

  14. 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. 😉

  15. 5 stars
    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 like ARIZONA brand corn tortillas but most any work. Making sure they are fresh helps because if they are old they tend to crack. 😉

    2. 5 stars
      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!

      1. What great ideas, Susie!! I’ll have to try shredding in my mixer! I bet that saves time! Thanks!

  16. 5 stars
    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.

  17. 5 stars
    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.

  18. 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?

  19. 5 stars
    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. 😀

  20. 5 stars
    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!

  21. 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.

    1. We eat Mexican food all the time! We love it!! I’d love to hear if you try any of the recipes!

  22. 5 stars
    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:)

  23. 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

  24. 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?

    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!!

  25. 5 stars
    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..


    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!

  26. 5 stars
    I made these today and we loved them! I will definitely make these again. Thank you for posting the recipe.

  27. 5 stars
    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.

  28. 5 stars
    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.

  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. 5 stars
    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. 5 stars
    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. HI, These look great and I was wondering if you have ever tried to bake them instead of frying them?
    Thanks, Jennifer

    1. I haven’t, but they could! Maybe 425 degrees for 15-20 min? Keep an eye on them, the time may be different, depending on your oven. Hope that helps!!

  33. 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!

  34. 5 stars
    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.

  35. 5 stars
    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!

  36. 5 stars
    Hello. I have a question in regards to the taquitos. My question is.. what is the calorie content to this recipe? Thank you.

  37. 5 stars
    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.

  38. Wonder how they would do in the air fryer instead of frying them? I’m going to try it that way I think!

    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.

  39. 5 stars
    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!

    1. I love hearing that!!! Thanks so much for letting me know and for giving these a try!! Those are great additions..I’ll have to try 🙂

  40. What brand of tortillas would you recommend? When I tried to make these, they fell apart.

  41. 5 stars
    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!!! 🙂

      1. Hello! Was wondering for 3 cups of cooked shredded chicken how many pounds of uncooked chicken I should buy??

  42. 5 stars
    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!

  43. 5 stars
    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.

  44. 5 stars
    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

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

  46. 5 stars
    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!

    1. I am sorry, I do not know. You’d have to maybe find a site that will give you that count, once you’ve put in the info.

  47. 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?

  48. 5 stars
    Very, very good. One of the few recipes that EVERYONE in my family enjoyed!! Thanks for sharing this recipe 🙂

  49. 5 stars
    Loved these taquitos. Followed the recipe with no adjustments. These were also great the next day. Definitely a keeper.

  50. 4 stars
    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 🙂

  51. 5 stars
    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.

  52. 5 stars
    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.

  53. 5 stars
    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?

    1. Unfortunately, that happens sometimes. I try not to over stuff or roll too tight. That does help 🙂 Thank you so much for trying them!!

  54. 5 stars
    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.

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

    1. Let me know what you think..I’d love to know! And, I am happy to share! Thank you so much 🙂

  56. 5 stars
    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 🙂

  57. 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!

  58. 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.

  59. 5 stars
    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.

    1. Thank you for letting me know 🙂 Sometimes, that does happen, unfortunately, but they’re still good!

  60. 5 stars
    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!

  61. 5 stars
    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!

    1. No, sometimes they do that. Others have tried microwaving them to warm them & make them more pliable or flash fry, dip in hot oil for just a second. Hope that helps!

  62. 5 stars
    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!!!

  63. 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?

    1. You would be surprised 🙂 They are so good! I haven’t tried just doing cilantro & leaving out the spinach. Hope you at least give it a try 🙂

  64. 5 stars
    Instead of microwaving, I fry the torts for a couple seconds in a little bit of oil before I stuff them and put them in the oven. Therefore, no need to spray them with anything and they crisp up very nicely.

  65. 5 stars
    Taquitos are One of my favorite mexican dishes. I’ve always had beef but these have become my favorite. With the cream cheese and all the other ingredients its become my favorite fLavor. So good!

  66. 5 stars
    Hi! I jUST WANTED to let you know that i tried this recipe today and my little girl absolutely loved them. thanks for such a winner!
    (also i am not sure why is all caps but rest assured i am not yelling!)

    1. I don’t see it all in caps, so no worries 🙂 Tell her thank you so much for liking them! And, thank you for trying them!

  67. 5 stars
    I think this is my new favorite way to eat taquitos!! I love chicken & cream cheese in so many things. It is a nice change from beef taquitos!

  68. 5 stars
    these make the best appeTizers! Im definitely going to make these again whenever we host friends over. Ill have to try Your baked ones too..

  69. 5 stars
    one of the reasons i love to follow you, is that you have easy. quick, delicious recipes. I really appreciate the pictures and videos that you attach to each recipe. what a great recipe! Thanks

  70. 5 stars

  71. 4 stars
    Made some adjustments aFter i Made these the first time. ThEy were tasty but my hisband And I wanted an even stronger mexican food flavor so i added some taco seasoning to taste. We also got frustrated with the corn tortillas so i tried egg rolls instead and they were so much easier to roll and seal and were soooo tasty!

  72. 4 stars
    Fill was great! The corn shells just crumb and fell apart while I tried to roll them. Ver dis cause they looked so good.

    1. Glad you liked the filling! I have to make sure I don’t over-fill them & if you want to warm them in the microwave for a few seconds, that can help with them not cracking.

  73. 5 stars
    Literally no words!! All i can say is aaaaaaaaahhhhhhhhhmazing!!! My 4 year old approved too!! So easy-so delicious!!!

  74. I wiSh each recipe had a Pinterest option instead of having to the site and trying to locate recipe.

    1. Yes, any cheese would be fine..Cheddar, Monterey, a fiesta blend..whatever you have 🙂

  75. 5 stars
    This is so perfect for my KetO diet! Instead of corn tortillas ill make some chEese ones to fill, i make mY tacOs with cheese. I MAKE MY HUSBANDS W/CORN TORTS. Thank you im aLways Looking for reciPES I can INCORPORATE FOr both mYself And husband n familly.

  76. How is this only 2 carbs with corn TORTILLAS? The tortillas alone are like 20+ carbs. The lowest of have found is 11 net carbs…

  77. 5 stars
    These were absolutely delicious!! I used flour tortillas and cilantro. Super easy and restaurant QUALIty ??? This is my new fave!

  78. 5 stars
    Thanks for an amazing recipe that my kids loooooove, and for being able to print it without any hassle at all. My computer is upstairs and my kitchen is not, so being able to have a paper copy is muy importante, but sometimes I just give up on the site and the recipe – too much crapola to go through to print it out! Thank you for an amazing yummy site! 🙂

  79. 5 stars
    I’ve made these a dozen times and LOVE them! Mine never look like yours. How do you make them look so prefect?

    i’ve made these a dozen times. Everyone loves them, except mine don’t ever look half as good as yours.

    1. Mine might not look that great all the time, but for pics, I try my best 🙂 I don’t show all the messed up ones 🙂

  80. 4 stars
    Made these tonight. I just have bought smaller tortillas because I had a lot left over. Tip for breaking tortillas, you can dip the tortillas in hot oil for maybe 5 seconds, this will soften them. That’s how I usually make flautas. You may need a toothpick to keep the close when you fry them.

  81. 5 stars
    Love Your chicken taQuiTOs
    Big hit, even good cold left over.
    Probably will add a littLe heaT to
    tHem next time. I noticed Your baked ones dOes have green chili peppers.

  82. 5 stars
    I made these today but without the spinach. I warm my tortillas over the flame on my stove before adding the filling and they didn’t break. I also just sprayed them with coconut oil spray and baked them in my toaster oven. Turned out crunchy and nice.

  83. I think they were pRetty good a great into recipe but could use a little more flavor. Next time i will use 1/2 of the amount of cream cheese aNd add use a more spicy salsa. The cream cheese makes it very rich and over powers a little and could use some more acid to cut the flavor. Good recipe overall but xould use some tweaks on flavor.

    1. Thank you for trying it. You definitely could add or take out whatever you’d like to make it more your liking.

  84. 5 stars
    Have you tried these in an air fryer? I’m interested in purchasing one and this would be just the incentive needed to take the plunge.

  85. 5 stars
    These are very, very yummie!!!!! I’m vegetarian, so I made them with tofurkey brand chicken rather than chicken. I also substituted part of the spinach with fresh chopped cilantro!

  86. This recipe pulled up searching for low carb recipes as I’m on keto. You might want to correct your nutrition info. It shows 2 carbs per serving. Six inch Corn tortillas are around 10 carbs Each alone so there’ no way one serving can only be 2 carbs. Might have to try these with low carb tortillas though. It looks yummy!!

    1. If you scroll down near the bottom of my home page, you will see where you enter your name & email & hit subscribe 🙂

  87. 5 stars
    Ok, these were an absolute HIT! I love that these can be an appetizer or a main dish! there was not a single one left!

  88. 5 stars
    My family loved this recipe! I have an 8, 5, and 2 year old. Definitely a winner that will be added to our family favoRites.

  89. 5 stars
    These were wonderful. I really enjoyed them. My hubby took over the cooking since I am not as experienced with cooking with oil.

  90. 5 stars
    Love this recipe! So good my family Requests weekly! My question to you is concerning freezing the taquitos. Should i fry them first and Then freeze? I tried freezing these without cooking and several of them sPlit allowing the filling to spill out during frying. ☹️

    Thank you!

    1. I would just freeze the chicken mixture, then when you are ready to eat, you can thaw & make following the recipe 🙂

  91. 5 stars
    This recipe was so yummy! A little more time consuming and messy than most of the recipes I usually cook, but that’s what you get to eat deliciously fried foods. This is definitely going to be made again in our house. Yum.

    1. It really is whatever you like. We love salsa from a local restaurant, so we use that. I’ve used just Picante from the grocery store. I like to use whatever my family likes.

  92. 5 stars
    These taste ABSOLUTELY delicious but mine Look like They got run Over by a garbage truck……..a few Times. I did all the Tricks but THEy either FEll apart ANyway or looked like fried Tacos. How do you get Them so skinny & tight?

    1. I like to flash fry them, gets them soft, so they won’t break. You can stick them in the microwave too for a few seconds.

  93. Any tips on how to keep the corn tortillas from cracking while rolling ? We made your chicken tacos last week and they were delish! we just had a problem folding the tortillas without them breaking while rolling. thanks so much!

    1. I like to flash fry them in oil for a few seconds or you could stick them in the microwave for a few seconds. Hopefully, those help 🙂

  94. 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.

  95. 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 ?

  96. 5 stars
    These were soooo easy and delicious! In fact, all your recipes are usher friendly and makes me feel like a great cook! 😂😂😂

  97. 5 stars
    These were *so* easy to make. I’ve made chicken tacos before but this was my first time making taquitos. They were a big hit! I love that spinach is added but you can’t really taste it. Any way I can get extra vegetables into my kid’s diet, I am all about!

  98. 5 stars
    I have made these. They are very good. My husband and grandchildren love them. Can not made enough .Thank you for sharing this recipe .

  99. 5 stars
    I make these all the time for me and my kids – We always eat way too many because they are sooooo good! Quick and easy too 🙂 Thank you for the recipe <3

  100. 5 stars
    Put together the mix and tasted. Too bland. perfect for those who do not like surprises. Added 1Tsp cumin and 1 Tsp chili flakes and 1/4 Tsp chipolte powder. This now tastes Mexican. I don’t use the pan fry method. I tried it several times, but I could not see any difference than with precise deep frying methods. The last time my best variants were strictly to the recipe with spicing as described. This is an extraordinary recipe. I also use a little orient influence. I close my taquitos with bamboo slivers. No bamboo slivers? Wooden toothpicks work fine. close the middle and both ends.
    Chicken I roasted for 15 minutes at 450 in my convection. Came out slightly raw. 18 minutes would have been ideal. Well covered with dry rub taco mix on a grill. Looking for avocado cream sauce. Will keep you advised.

    1. You can substitute pasta sauce for the salsa in the recipe if you’d like. Or you can also make your own homemade salsa and adjust the spiciness to just how you like it. Here is a link to my homemade salsa recipe- Homemade Salsa. Hope this helps!

  101. 5 stars
    It was successfully yummy for all ages in my family!
    I didn’t have spinach handy, so I replaced the green with chopped chives. Delicious. Some corn tortillas ripped and some busted in oil, but overall it is an easy recipe. Frying in oil happened to be the most dangerous experience with this one because the fallen content splashed and popped in oil like firecrackers on stovetop. I shielded myself with the biggest pot cover I had. Bottom line, oil temp has to be medium, and oil level could be as low as half the roll.

    1. Thanks so much for the tips on using the oil for frying in this recipe. Super helpful! I appreciate it! I’m so glad your family enjoyed it!

    1. You definitely can!! Just spray or brush with oil before putting in the air fryer and it should work great.

  102. 5 stars
    Amazing! I followed the recipe exactly and the family could not get enough! My teenager who will be starting her freshman year next week, asked to have this for her first day of school lunch! It was very easy to make, flavorful and will be in our monthly rotation!

    1. Oh that makes me SO happy!! Teens can be tough to feed too, so that is awesome she enjoyed the taquitos too…enough to request for the first day of school. Thanks for giving the recipe a try!

      1. 5 stars
        This was amazingly tasty, but gave me REALLY bad gas. I unfortunately am lactose intolerant and about blew the doors off my home and asphyxiated my husband because of the cream cheese. Not anyone’s fault, but for those that want to try this recipe might want to warn their neighbors within a radius of a block or so.

  103. 5 stars
    These have become a family favorite, which is not an easy task. They are one of our go to for leftover chicken.

  104. 5 stars
    We were using boxes of processed taquitos until I found this recipe! The cream cheese makes it, in my opinion! I love that I can make a large batch, and my kids can eat on the for a few days with easy heat up.

  105. 5 stars
    This recipe is so easy and kid-friendly! Plus leftovers are great to take for lunch the next day. Win-win in my book!!

  106. 5 stars
    I love how easy these are. We used to fry them but we are trying to eat healthier so we bake them, not as good as the original but the filling makes up for it!

  107. 5 stars
    I wasn’t sure that my picky eater would try these. But he did and liked them!!! They are so good. Thanks for the recipe.

    1. Yay!! That’s always a win to find a recipe that picky eaters enjoy too. So glad to hear you all enjoyed this one.

  108. 5 stars
    So easy and so delicious! I can’t believe we’ve been buying store bought this whole time when these exsist!

  109. Just an FYI – flautas are made with a flour tortilla. I make a similar filling in a flour tortilla and bake it for a somewhat healthier option. Fried taquitos are still my favorite though!

  110. 5 stars
    Thank you, love your recipe’s instructions. Very well explained. I am really excited to make this one with my sister.

  111. 5 stars
    Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!

  112. 5 stars
    These were really good! My first time making taquitos. I used 2 large chicken breasts, 8 oz of cream cheese and added chopped red peppers and jalapeño for some heat. The whole family loved them. Thank you for the recipe! BTW it made 20 taquitos.

    1. Hooray!! I’m so glad to hear that you loved the taquitos! Thanks for sharing what you did. Sounds delicious!

  113. These sound so good! I have a question – do you think these could be cooked in an air fryer instead of in a pan of oil?

  114. 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.

  115. 5 stars
    These were delicious! Crispy on the outside and creamy goodness inside. Definitely making again. I pared it with a thinner guacamole.

  116. 5 stars
    My meal came out delicious except I made mine vegan style I used olives and cauliflower with rotel tomatoes and cheese

    1. I’m about to try making these tonight as they look delicious, just wondering because my hubby is vegan and gluten free I don’t have vegan sour cream on hand, will the recipe still work out without the sour cream if I just use cream cheese, shredded goat cheese, and spinach? Thanks

      1. I think it would! I haven’t tried using those ingredients, so you’ll have to let us know how they turned out!

    1. You can! You’ve maybe heard of the term “flautas” — they are basically taquitos using flour tortillas. And are super yummy! So yes, you can use flour or corn.

  117. 5 stars
    I have made these and my family loved them. They are easy for my grandkids to handle. We made a homemade ranch and avocado dip to go with them. So so good!!

  118. 5 stars
    These are so good and very easy to make. My family loved these, that there were none left. Definitely making again.

    1. You can definitely make the chicken/cream cheese mixture ahead of time and then fry when ready!

  119. 5 stars
    These are so good and very easy to make. My family loved these, that there were none left. Definitely making again. thanks for sharing this article.

  120. 5 stars
    I love them. To hold the rolled tortilla together , use a flour ‘paste’ (flour and water). Works perfect every time and doesn’t change the taste at all!

  121. 5 stars
    These were yummy and I will make again but with slight changes. I am a cream cheese girly but I felt like it was a little too much. Jalapeños would be really good in these since the cream cheese, kind of like a jalapeño popper. I would also probably add more salsa for that extra flavor I think it needed. Simple weeknight dinner that I will be making again 🙂

    1. Glad to hear you enjoyed the taquitos. Thanks for the feedback and for giving the recipe a try!

      1. Could these be made ahead & kept warm in a crockpot? Or in one of those serving pans with lit chaffing cans underneath?

        1. Yes, you could. I’d recommend keeping them in the crock pot with the lid off. It will keep them warm but keeps the moisture out. Keeping the lid on would probably make them soggy.

  122. 5 stars
    This is such a great recipe and uses ingredients that most everyone has in the kitchen. Easy to make and great for last minute guests. How about a fruit fill and then dust with cinnamon sugar for a sweet taquito and dip into a cream cheese sauce?😊

  123. 5 stars
    I had leftover rotisserie chicken left from Costco & needed to use & some baby spinach it before it went bad. Found this recipe, I didn’t have cream cheese or sour cream. So I mixed the baby spinach and Mexican style shredded cheese. The kids LOVED it! I now have an easy leftover chicken recipe. Served homemade guac & a side of sour cream, a great meal for everyone!

    1. I’m so glad that you were able to find this recipe! It is a great one to repurpose leftovers. And so happy to hear it was a hit with the kids!

  124. 5 stars
    Amazingly easy dish! I premade the filling and rolled them, baking it only a few mina just long enough to hold their shape. Let it cool and refrigerated it so it’s ready to go for easy after school snacks. Rather than frying, we spray with a little avocado oil and air fried them at 350°F for about 5-9 min depending on how crispy you like them- turning once halfway. Kids tore them up, didn’t even complain about the veggies! Def will be using this amazing base recipe in the future to switch up the flavors!

  125. Made these tonight! Needed a quick dinner with some things I was going to throw away and this was PERFECT! I love that the base spice is salsa because it really opens the door for customization. I sautéed some onions and garlic and threw it in the mix and it was so yummy!

    I tried the air fryer, but I don’t feel like it was as crispy as I’d like. Still great tho!

  126. 5 stars
    I adapted this a smidge but basically, this was a slamming good recipe that I will be using going forward. Changes: canned chicken (don’t judge), chive flavored cream cheese, Aloutte spreadable cheese, hot sauce and a good bit of Worcestershire. I warmed my tortillas in the micro to make them pliable but because I live my life in excess, I probably overstuffed them. Spritzed with cooking spray and they came out crispy after several times in the air fryer. They were molting lava so don’t bite into them right away!

  127. 5 stars
    Have been making this recipe for months and it is absolutely delicious! My family loves quesadillas so I use the filling-add a little spice and make quesadillas out of it. Really fantastic recipe!

        1. You would start with chicken that is already cooked (so we didn’t include the cooking instructions for the chicken). There are lots of options for that… you can bake, boil, instant pot, grill, use rotisserie chicken, etc. Here’s a quick and easy way to bake chicken if you need some instructions:

  128. 5 stars
    I was looking for a beef taquitos recipe to add to our repertoire, so I subbed ground beef w/a little Fajita seasoning for shredded chicken. I don’t deep fry anything, so I sprayed w/olive oil and baked at 425 degrees for 12 minutes. Fabulous! If I remake them with chicken, I would use tomatillo sauce ala chilaquiles.

  129. 2 carbohydrates per serving seems way too low if it includes the corn tortilla. Is the nutrition profile for only the filling and oil? Thanks!

  130. We’re doing Mexican for Christmas. Do you NOT warm up tortillas before filling? I have 7 people to feed so I will definitely have to double the recipe.

  131. Loved them ..but how do you keep the corn tortillas from cracking or tearing while you roll them? I had to use flour tortillas.

  132. Okay, but not great. I would cut the cream cheese in half.
    On a scale of 1-10 I would give it a 6.
    Too much junk on the website, as far as adds, I understand a few but this is ridiculous

  133. 5 stars
    How about variety?like a pizza rolled taqueria? Your favorite pizza toppings roll up in a taqueria and crunchy.

  134. 5 stars
    I made these for lunch. Everyone totally enjoyed them. I prepared chicken mixture, only added sautéed chopped onion and cilantro instead of spinach. I blanched the corn tortillas in cooking oil both sides and stacked on a plate. This made iit easy to fill and roll tacitos without cracking or breaking. Placed seam side down on a baking sheet with parchment paper. Baked in oven at 350 approximately 15-20 minutes turning at midpoint to toast both sides. It worked great. Try it!

  135. 5 stars
    These are so good. I make a big batch and freeze. I take out as many as needed and fry crispy in cooking spray. So good and crunchy!

    1. I love that! Way better than store-bought, right? But just as handy to have them in the freezer! Thanks for sharing!

  136. 5 stars
    I am so glad I found your recipe! Your taquito recipe is one of the best foods that I have ever made. Since I made it, my husband and son have raved about how great your recipe is. In fact, they loved it so much that they are begging me to make it again ASAP! My only variation was that I used flour tortilla shells instead of corn! Absolutely amazing! I highly recommend it. 🙂

    1. Preheat the oven to 400º F. Place the corn tortillas (single layer) on a sheet pan. Lightly brush oil over the top side. Heat 4 minutes.

      Remove from oven. Stack them on a plate so they don’t dry out and cover. Roll up individually and place them back on the same sheet pan, seam side down. Lightly brush tops with oil and bake at 400º F between 12-15 minutes, turning mid-way to crisp up the bottom side.

      I find this is a lot less messier than frying in a skillet and dealing with splattering oil–and my tortillas always broke when I fried them. Hope this helps.

  137. 5 stars
    My family loves this recipe. They requested it again tonight. I don’t put spinach in mine. I was thinking it would be good.with black beans, corn or chili’s even. I realized the last time I used to much oil in the pan so this time I had no accidents.

    1. Ooh I bet black beans, corn and chilis would be delicious in there! You could certainly give it a try!

  138. This looks delicious! I’m wondering if it were possible to make a variation of this with lump crab meat similar to crab ragoons? What are your thoughts?

    1. I have never tried with crab, but I imagine it would be tasty! If you swap the chicken for crab, you’ll have to let us know how they turn out!

  139. 5 stars
    Followed the recipe and they turned out great! Excellent addition for cocktail night, and super easy to make.

  140. I have made these several times,delicious of course but on a lighter note. Bake tortillas on a baking sheet lined with parchment or foil and spray each side of tortilla with Avocado oil Bake a few minutes til pliable fill each tortilla with mixture,roll tortilla up. Bake another few minutes til crispy,no frying. Enjoy!!

  141. Oh no! Wish I’d seen this a few hours earlier 😪 I t was trying to do something with some left over roast chook. This looks so much delicious than my rice and chicken was. I will make them next time. Thankyou for sharing.

  142. I was just wondering if these can be fried in the air fryer instead of hot oil? I looked and i couldn’t find where it was addressed.

  143. 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.

  144. I’m so sorry that happened!!! Sometimes, I get some tortillas that do that, but for the most part, they stay together. Hope you’ll try again sometime! Sorry! Thanks so much for giving them a try!

  145. I am glad you think so 🙂 Yes, sometimes they do crack. I just try not to add too much filling & not roll too tight. Unfortunately, it does happen sometimes. Warming them is just fine 🙂

  146. Everyone saying its hard to roll / fry…. the traditional mexican way is to first heat up the tortilla on the comal (not microwave) just so it gets really nice and soft, add filling, roll up tight and they stay rolled up because the TORTILLA is warm and then we put them all in the oil seam side down and turn when crispy on that side.

  147. Thanks for the feedback. There isn’t anything specific to do with the tortillas between checking the oil temp and filling the tortillas. You can heat them in the microwave for a bit if they are cracking. Otherwise, once the oil is warm enough, you will fill the tortillas with the chicken mixture and then put in the oil to fry. Hope you enjoy the taquitos! 🙂