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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    • says

      Yes! Bake them on a lightly greased baking sheet for about 12 – 16 minutes at 400 degrees F. until lightly golden on the edges and hot inside. You might have to test one to be sure. :-)

  1. Alex says

    Love these! Can you freeze the extra “stuffing”? I always forget to 1/2 the recipe cause it makes so much…

    • says

      Yes! If you use a flour tortilla it’s a flauta – with a corn tortilla it’s a taquito. I didn’t know the difference when I created these.

  2. Nelya says

    These are great! Made them a few days ago for the first time and really liked them! As did the husband :) I used corn tortillas and really liked it like that. Makes it taste more like authentic Mexican food. Husband liked to dip these in a mixture of salsa and sour cream.

    • says

      Thanks Nelya! I’m glad you liked them! The dipping sauce sounds yummy! Do you make your own corn tortillas? I find the store bought ones so hard to work with – they always break on me. I just started making my own recently and can’t wait to try this recipe with them.

  3. Zainab says

    Hey, these look so good!
    This may sounds like a stupid question as i don’t cook real often, but do you cook the chicken before rolling them up? or are they raw then you bake them?

      • Nelya says

        I just baked some chicken breasts (after seasoning them) and shredded them in my stand mixer on low speed with a paddle attachment. Worked great and only took a minute to shred! Cheaper too, I bet!

  4. Julie says

    Pinned this recipe months ago and made them for the first time tonight. I used homemade salsa and served them with fresh chunks of avocado. They were inhaled by all. HUGE hit! I’ll definitely be making these again.

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