Description
Delicious homemade chicken taquitos filled with shredded chicken, cream cheese, salsa, and spinach, baked or fried to crispy perfection. Perfect for a flavorful appetizer or main course served with guacamole, sour cream, and salsa.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken (rotisserie recommended)
- 6 ounces cream cheese, softened
- 1/4 cup salsa, your favorite kind
- 1/4 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup baby spinach leaves, chopped
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
Taquitos
- 15-20 corn or flour tortillas
For Serving
- Guacamole
- Sour cream
- Salsa
- Hot sauce
Instructions
- Prepare the filling: In a mixing bowl, combine cream cheese, salsa, and sour cream. Stir until smooth. Add shredded chicken, cheddar cheese, chopped spinach, cumin, garlic powder, chili powder, salt, and pepper. Mix everything together thoroughly and adjust seasoning if needed.
- Soften the tortillas (corn tortillas only): Heat a non-stick griddle over medium high heat. Cook each corn tortilla for about 15 to 30 seconds on each side until warm and pliable. Keep tortillas warm and pliable by covering them with foil.
- Roll the taquitos: Place a large spoonful of the filling in a line along each tortilla. Roll tightly, securing with a toothpick if necessary.
- Choose cooking method – Baking: Preheat oven to 425 degrees Fahrenheit. Arrange rolled taquitos on a baking sheet. Lightly spray or brush the tops with cooking oil. Bake for 20 minutes until crispy and golden brown.
- Choose cooking method – Frying: Pour about 1 ½ inches of oil into a large skillet and heat over medium-high until hot but not smoking (tortillas should sizzle immediately). Fry taquitos in small batches, turning frequently for a few minutes until golden and crispy on all sides. Drain on paper towels.
- Serve: Remove toothpicks if used and serve taquitos hot with guacamole, salsa, sour cream, and hot sauce on the side.
Notes
- Make ahead: Prepare the filling up to 1 day in advance, store it in the refrigerator, and roll into tortillas before baking or frying.
- Freezing: Roll filled tortillas and place them in a freezer-safe ziplock bag for up to 3 months. Bake from frozen at 350 degrees Fahrenheit covered with foil for 20 minutes, then uncovered for 15-20 minutes or until crisp.
- Use corn tortillas for a more authentic flavor; warming them avoids cracking during rolling.
- Adjust seasoning according to taste preferences for extra heat or smokiness.
- Remove toothpicks before serving to avoid choking hazards.
Nutrition
- Serving Size: 1 serving (about 4 taquitos)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg
