Baked and Fried Chicken Taquitos with Cheddar, Spinach, and Cream Cheese Recipe
This Chicken Taquitos recipe features crispy rolled tortillas filled with a creamy mixture of shredded chicken, cream cheese, salsa, sour cream, cheddar cheese, and spinach. Perfectly seasoned with cumin, garlic powder, and chili powder, these taquitos can be baked for a healthier option or fried for extra crunch. Serve with guacamole, salsa, and sour cream for a delicious Tex-Mex appetizer or meal.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 4 servings (approximately 15-20 taquitos)
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Ingredients
Filling
- 2 cups cooked shredded chicken (I use rotisserie)
- 6 ounces cream cheese, softened
- 1/4 cup salsa, your favorite kind
- 1/4 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup baby spinach leaves, chopped
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
Taquitos
- 15-20 corn or flour tortillas
To Serve
- Guacamole
- Sour cream
- Salsa
- Hot sauce
Instructions
- Prepare Filling: In a mixing bowl, combine softened cream cheese, salsa, and sour cream. Stir until the mixture is smooth and well blended. Add the shredded chicken, cheddar cheese, chopped spinach, cumin, garlic powder, chili powder, salt, and black pepper. Toss all ingredients together until evenly combined. Adjust seasoning to taste.
- Soften Tortillas: Heat a non-stick griddle over medium-high heat. For corn tortillas, cook each for 15-30 seconds on each side until warm and pliable. Remove and place tortillas on a plate covered with tinfoil to keep them warm and flexible for rolling.
- Roll Taquitos: Place a large spoonful of the prepared filling in a line along the center of each tortilla. Roll the tortilla tightly around the filling to form a taquito. Secure with a toothpick if needed to hold the shape.
- Bake Taquitos: Preheat oven to 425°F (220°C). Arrange rolled taquitos seam side down on a baking sheet. Lightly spray or brush the tops with cooking oil. Bake for 15-20 minutes or until the tortillas are golden brown and crispy.
- Fry Taquitos (Optional): Heat about 1 1/2 inches of oil in a large skillet over medium-high heat until hot—the tortillas should sizzle immediately upon contact. Fry taquitos in small batches, turning occasionally, for a few seconds on each side until golden and crispy. Drain on paper towels.
- Serve: Remove toothpicks if used. Serve hot with guacamole, sour cream, salsa, and hot sauce on the side for dipping.
Notes
- You can use either corn or flour tortillas depending on your preference.
- Adjust spices to taste for a milder or spicier filling.
- Ensure tortillas are warm before rolling to prevent cracking while rolling.
- For a healthier option, bake instead of frying.
- Leftover taquitos can be stored in an airtight container and reheated in the oven to maintain crispiness.
