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. SummPD says

    Made these tonight and everyone really enjoyed them. I made them w/ 8 ounces of cream cheese, since that’s what the package holds, and wouldn’t do that again- a little too thick of a sauce. The called for 6 should be fine. Also, they were a little bland- next time I am going to use a spicer salsa or maybe a can of rotel. I made them in a frying pan and enjoyed the crispy outer layer. Would def recommend these as a great starter recipe that is easily customizable to your likes.

    • Reeni says

      Thanks for making them! The salsa is the real flavor booster – you definitely want to use one of good quality and a flavorful one at that.

    • Reeni says

      You can bake them! 400 degrees on a lightly greased baking sheet – maybe 10 – 15 minutes – you’ll have to check them for doneness.

    • Nicole says

      Yes I bake them all the time!! I spray the pan with cooking spray and them spray the tortillas too. Bake at 400 till golden brown. I get requests to bring these to parties!!

  2. Danielle says

    These were fabulous!!! I added 2 diced fresh jalapeño peppers into the mix for a bit of heat and it turned out beautifully! These would be perfect for a movie marathon night with friends! :o)

  3. Brittany Baker says

    Do you think they’d still have a good crunch with using corn tortillas? I can’t eat gluten so flour tortillas are unfortunately out of the question.

    • Reeni says

      Hi Brittany! You can use corn tortillas! I’ve made them both ways! Use the biggest tortillas you can find – the smaller ones are hard to roll and you also want to soften them a little before rolling otherwise they crack. You can wrap them in a wet paper towel and microwave them briefly so they’re easier to handle. Hope this helps! I’d love to hear how they turn out.

  4. Ana says

    Made some substitutions/additions for health factor- still had great, rich flavor! Swapped turkey breast for chicken, greek yogurt for sr cream, whole wheat tortillas, FF cream cheese, and added a can of black beans and some taco seasonings like cumin, garlic & chili powder. Toyed with baking rather than frying, but didn’t want to give up the crunchy contrast that drew me in the first place- no regrets :) Will definitely make again!

  5. Cory says

    Where is the corn from? Don’t see it in ingredient list and didn’t think there was corn in salsa??

    • Reeni says

      There’s no corn in this version! Haha you caught me Cory! We make these at least once a week and have been adding leftover corn on the cob to them! Plus I have 2 other recipes for them posted and have made so many versions at home. Total confusion over all the different versions. The corn is really good in them! If you just want to add about 1/2 cup.

  6. Dawn says

    We usually make taquitos with corn tortillas. These will be great with them! Thank you for this recipe:)

  7. Rachel says

    How do you keep the filling from leaking out into the oil when frying? Is this not a problem? These looks amazing!

    • Reeni says

      Hi Rachel! When you’re filling the tortillas don’t bring the filling all the way to the ends – leave a 1/2-inch to 1-inch border and roll them as tight as you can. The filling oozing out really isn’t an issue – sometimes a piece of corn or something will fall out and that usually means they’re done. If you over cook them then that could be a problem. Don’t be intimidated – they’re really easy to make and really good too! I also have a steak/cheddar version and a taco version.

  8. April says

    I just made these and they are delish! I added black beans. Can’t wait to see what the hubby thinks!!

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