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. Lynn says

    I am going to try baking them, they sound wonderful. You could use ham and cheese also.I know we will enjoy them
    thanks for the recipe.

  2. Christy J says

    OMG, these were so good! I made them for dinner tonight for me and my fiance and they were a huge hit. I sauteed some chicken with a packet of Old El Paso taco seasoning to use with the rest of the filling. Thank you for this recipe!! It is one of our new favorites.

  3. Michelle says

    Hi Reeni,
    I’m looking forward to making these for my Canasta game this coming week…I’ve read through all of the comments and STILL have a question… Does this recipe call for fresh or cooked spinach? Thank you for sharing and for all of your responses.

    • says

      Hi Michelle! Thanks for looking through the comments first – I use uncooked spinach for these! I hope it’s a hit at your card game! Thank-you for trying them!

  4. Jan in Alabama says

    This is a keeper! I saw the recipe today and made it tonight… I added 1 cup of whole kernel corn, 3/4 cup canned black beans and half an envelope of taco seasonings…. It made 32 chubbies total… every one loved it… it WILL go in the rotation of meals and it will be at football tailgate parties this fall… THANK YOU… at my age not many new recipes make the cut, this one did!

  5. Charlie says


    These sound delicious!

    I’m not a real fan of Philadelphia cream cheese. So I will substitute Boursin.

    The ground beef sounds good also. Maybe steak.

    Have a Joyful Day :~D

    • says

      Thanks Charlie! Boursin would work out great! These are so versatile you can stuff them with just about anything you like. Have a great weekend!

  6. says

    Great recipe, thank you so much! Although my picky family forces me to omit the tomatoes and spinach at this point in time, these are really terrific. To get the crunch without frying, they can be sprayed with oil or buttered and baked at relatively high heat–around 400-425 degrees F–until brown…if you have a convection oven or setting it works especially well, just make sure you watch ’em well to prevent over-browning. Anyway, they were a huge hit with my choosy crew, thanks again!

  7. Caitlin says

    I made these but with ground beef and they ROCKED! So good that I made extra so I could freeze and enjoy later! Thank you for sharing – super good! :)

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