Chubby Chicken and Cream Cheese Taquitos

Chubby Chicken and Cream Cheese Taquitos

Tortillas rolled with a shredded chicken, cream cheese, cheddar, salsa and spinach filling with dipping sauces on the side for dunking. They have an addicting crunch that gives way to creamy, cheesy insides that will turn these into fast favorites.

Taquitos are normally filled with half the amount of filling and are slim and round like cigarettes. These are more like cigars. Chubby taquito cigars.

I love that extra crispy bite frying gives them turning them an irresistible shade of golden brown with piping-hot, melted insides. Pan-frying is far less messier than deep-frying and uses only a small amount of oil in comparison with similar results.

I see no reason why the taquitos couldn’t be baked instead if you’re against frying. I won’t lie and say they’ll be just as good. They will be good but they won’t have that perfectly succulent crispness that only hot oil can give them.

Chubby Cream Cheese Chicken Taquitos

The other thing I want to mention is that these are highly customizable. Use a different cheese, green or red salsa, taco sauce, guacamole or diced avocado. Whatever you have on hand or your hungry heart is in the mood for.

These are easy all the way around!

Easy to throw together with the help of a rotisserie chicken. Easy to cook in batches that take only 5 – 6 minutes each.

Easy to love.

The best easy of all.

Chubby Chicken and Cream Cheese Taquitos

Rating: 51

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 32 minutes

Yield: about 10 taquitos

Chubby Chicken and Cream Cheese Taquitos

The golden crunch of tortillas gives way to a creamy chicken and cream cheese filling that is easy to love.


3 cups cooked shredded chicken (I like rotisserie)
6 ounces cream cheese, softened
1/3 cup sour cream
1/2 cup salsa
1 + 1/2 cups shredded sharp cheddar cheese
1 + 1/2 cups chopped baby spinach, stems removed
coarse salt and fresh black pepper, to taste
9 - 10 (6-inch) flour tortillas
vegetable or canola oil, for frying
your choice for serving:
sour cream/quacamole/salsa/taco sauce/ranch dressing


  1. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, cheddar and spinach. Season to taste with salt and pepper.
  2. Working with one tortilla at a time add 2 heaping tablespoons of the chicken mixture off center and spread out like a log. Roll up and set seam side down on a platter. Repeat until all the tortillas are filled and rolled.
  3. Add enough oil to a large skillet to generously cover the bottom. Heat on medium to medium-low heat, cook tortillas in batches, turning to brown each side. Remove to paper towels to drain.
  4. Serve with your choice of dunking sauce.


Adapted from  Betty Crocker

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

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  1. Briana says

    I made these for dinner last night.. I doubled the recipe and didn’t add any sour cream since half of the eaters can’t stand it (crazy people, I know). I dipped mine in sour cream and in a spicy green sauce, and ohhhh my goodness.. These were awesome! They were a huge hit. Fantastic without any dips as well.

  2. Connie @ Real Food Family Meals says

    I just made chicken taquitos the other day and I baked them at 400 for about 25 minutes, like you said. They got really nice and crispy. They aren’t the same kind of crunch you get from frying, but eliminating the oil from frying is worth it to me. Great recipe!

    • says

      Thanks Connie! I love them baked or fried but – frying them gives them that something extra that is just so delicious.

  3. Torina LeNoir says

    O… m… g… I made them with spinach wraps and instead of the spinach inside I used avacado…. they were amazing!!!!!

  4. Alison says

    Just wanted to let you know I made these tonight and they were a huge hit!! My husband, who is actually the foodie in the family, took one bite, stopped to turn to me, and said “Wow!” I completely agree! Thanks for the great recipe!

    • says

      Hi Laura! Lately I’ve been using Chi-Chi’s or fresh store-made ones. If you can find fresh ones go with them – they will be in the cold section of your market likely near the bagged cheese.

  5. Karina says

    In Mexico we call them Chimichangas Reeni. ◠‿◠ They look delicious! Thanks for share!

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