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

Subscribe Here

Enter your email address:

Delivered by FeedBurner



  1. BeadedTail says

    Those look easy enough for me to make and so delicious! They’re even healthy with spinach! :)

    Moon, hope your week is off to a great start! Love and purrs, Angel & Isabella

  2. Sarah says

    These were so simple and SO DELICIOUS! My boyfriend loves when I make these! Since it’s just the two of us, the ingredients allow for lots of extras. :) :) :)

  3. Lois says

    So good. I used a peach salsa, sweet & a little spice. Then served it on the side as well. Will definitely make again.

  4. liz says

    Made these for dinner and WOWOWOWOW!!!! I will be making these for sure. I want to come up with ideas for other kinds too. Like shredded beef and cilantro lime rice. Some kinda mix like that…

  5. Lynn M says

    This was stupid good! I knew when I read the recipe the other day that I’d have to try it. I made a mistake of tasting the filling before I rolled the taquitos; almost quit right there and served just filling with chips. So glad I didn’t, though. I added a roasted pasilla pepper to the filling, and served with homemade salsa verde and sour cream. My family and I ate every one, and I’m making it again this weekend for friends. Thank you for this recipe!

    P.S.: I used LaBuela flour tortillas (the small ones). They are perfect for any fried-tortilla recipe.

    • Reeni says

      Thanks Lynn! The filling is crazy good! I’m sure it can be used many different ways – would be so good scooped up with chips or made into enchiladas or burritos. My Mom just requested I make it again so I might do something different this time. Have a great one! Thanks for the tip on the tortillas.

  6. Kim says

    These are great! Thanks so much for posting. I do wish I had some spinach on hand, but they’re delish regardless.

  7. Alicia Buday says

    OMG, these look awesome! Going to make these tonight :) For a dipping sauce I have something special up my sleeve, thanks for the recipe!

  8. Karen says

    WOW!!!!! I made these tonight for dinner and they are amazing!!!! HUGE hit in my house! I followed the recipe and fried them. I agree that that little crunch just MAKES them!!!! This will definitely be a regular dinner in our house. YUMMY!!! :o)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>