Cream Cheese Chicken Taquitos
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Once you try these homemade Cream Cheese Chicken Taquitos, you’ll never go back to store-bought! The crispy, golden shells encase a rich, creamy filling packed with tender chicken, flavorful spices, and melted cheese. Each bite is bursting with texture and taste that far surpasses anything pre-made.
Unlike grocery store taquitos, which can be bland, small, or filled with preservatives, these are fresh, made-from-scratch, and totally customizable. Whether you want to adjust the spice levels, add extra cheese, or experiment with toppings, this recipe lets you make them exactly how you like.
Serve them hot and crispy with your favorite dips—guacamole, salsa, sour cream, or a zesty queso—and you’ve got a meal or appetizer that’s sure to impress. Once you taste the homemade difference, you’ll see why these taquitos are an absolute game-changer!
Ingredients for Cream Cheese Chicken Taquitos
- CHICKEN
- CREAM CHEESE
- MEXICAN BLEND SHREDDED CHEESE
- GARLIC POWDER
- CHILI POWDER
- CUMIN
- SALT AND PEPPER
- SMALL FLOUR TORTILLAS
- OIL FOR FRYING
- OPTIONAL GARNISHES – DICED TOMATO, SHREDDED LETTUCE, CILANTRO, SALSA, GREEN ONION
Instructions for Cream Cheese Chicken Taquito Recipe
Prepare the Filling: In a large bowl, combine shredded chicken, cream cheese, shredded cheese, garlic powder, chili powder, cumin, salt, and pepper. Stir until well blended.
Warm the Tortillas: Heat tortillas slightly to make them more pliable. This prevents cracking when rolling.
Assemble the Taquitos: Spoon about 2 tablespoons of the chicken mixture onto each tortilla. Roll tightly and secure with a toothpick if needed.
Fry to Perfection: Heat oil in a large pan over medium-high heat (350-375°F). Fry taquitos seam side down in batches. Turn occasionally until all sides are golden brown and crispy—about 3-4 minutes per batch.
Drain & Serve: Remove taquitos from the oil and place them on a paper towel-lined plate to drain excess oil.
Garnish & Enjoy: Top with your favorite garnishes and serve with dipping sauces.
Frequently Asked Questions
Can I bake these instead of frying?
Yes! To bake, preheat your oven to 425°F (218°C). Place the rolled taquitos on a baking sheet lined with parchment paper, lightly brush them with oil, and bake for 15-20 minutes, or until crispy and golden brown.
What’s the best way to shred chicken?
You can shred cooked chicken using two forks, a stand mixer with a paddle attachment, or even a hand mixer for quick results. Rotisserie chicken is also a great shortcut!
Can I make these ahead of time?
Absolutely! You can prepare the filling up to one day in advance and store it in the refrigerator. If you want to freeze them, roll the taquitos and freeze them before cooking. When ready to eat, bake or fry them straight from the freezer—just add a few extra minutes to the cooking time.
What dipping sauces go well with taquitos?
Popular choices include guacamole, salsa, sour cream, queso, or a creamy cilantro-lime dressing. You can also try a spicy chipotle sauce for extra kick!
Can I use corn tortillas instead of flour?
Yes! Corn tortillas give a more traditional flavor and crispiness. To prevent cracking, warm them slightly before rolling.
How do I keep taquitos crispy?
If frying, drain them on a paper towel-lined plate to remove excess oil. If baking, place them on a wire rack after cooking to keep them crisp.
Can I add other ingredients to the filling?
Definitely! Try adding black beans, diced green chilies, sautéed onions, or extra cheese for more flavor and texture.
FOR MORE RECIPES LIKE THIS, TRY:
- Easy Baked Chicken Taquitos
- Cheesy Hot Dog Taquitos
- Shredded Beef Taquitos
- Creamy Chicken and Black Bean Taquitos
Cream Cheese Chicken Taquitos
Real Mom Kitchen
Equipment
Ingredients
- 2 cups chicken cooked and shredded
- 8 oz cream cheese softened
- 1 cup Mexican cheese blend shredded
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- salt and pepper to taste
- 12 small flour tortillas
- vegetable oil for frying
- optional garnishes: cilantro, shredded lettuce, diced tomatoes, salsa
Instructions
- In a large bowl, mix the shredded chicken, cream cheese, shredded cheese, garlic powder, chili powder, cumin, salt, and peppe together until well combined.
- Warm tortillas slightly to make them more pliable.
- Spoon about 2 tablespoons of the chicken mixture onto each tortilla. Roll tightly and secure with a toothpick if necessary.
- Heat oil in a large pan over medium-high heat to 350-375 degrees F. Fry taquitos in batches, turning until all sides are golden brown and crispy, about 3-4 minutes per batch.
- Remove taquitos from the oil and drain on a paper towel lined plate
- Garnish with your choice of toppings and serve with dipping sauces. Serves 6.
