Name: Cream Cheese Chicken Taquitos Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 cups cooked, shredded chicken; 8 oz cream cheese, softened; 1 cup shredded Mexican cheese blend; 1 teaspoon garlic powder; 1 teaspoon chili powder; 1 teaspoon cumin; Salt and pepper to taste; 12 small flour tortillas; Vegetable oil, for frying; Cilantro; Lime wedges; Diced tomatoes

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Introduction

Cream Cheese Chicken Taquitos are crispy, flavorful, and perfect for a quick snack or party appetizer. Filled with a creamy, spiced chicken mixture, these rolled tortillas fry up golden brown for an irresistible crunch.

A close-up of six golden-brown rolled tortillas stacked on top of each other on a white marbled surface, each with crispy edges showing slightly charred spots; the top two rolls are sprinkled with white crumbled cheese and small green herb pieces, with melted cheese visible near the ends, while the visible ends of some rolls show shredded chicken and small bits of red tomato inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked, shredded chicken
8 oz cream cheese, softened
1 cup shredded Mexican cheese blend
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
12 small flour tortillas
Vegetable oil, for frying
Optional garnishes: cilantro, lime wedges, diced tomatoes

Instructions

Step 1: In a large bowl, combine the shredded chicken, softened cream cheese, shredded Mexican cheese blend, garlic powder, chili powder, cumin, salt, and pepper. Mix until well combined.
Step 2: Warm the tortillas slightly to make them more pliable and easier to roll without cracking.
Step 3: Spoon about 2 tablespoons of the chicken mixture onto each tortilla. Roll the tortillas tightly and secure with a toothpick if needed to keep them closed while frying.
Step 4: Heat vegetable oil in a large pan over medium-high heat. Fry the taquitos in batches, turning them carefully until all sides are golden brown and crispy, about 3 to 4 minutes per batch.
Step 5: Remove the taquitos from the oil and drain on paper towels or a wire rack to remove excess oil.
Step 6: Serve the taquitos hot, garnished with cilantro, lime wedges, diced tomatoes, or your favorite dipping sauces.

Tips & Variations

For a healthier version, bake the taquitos at 425°F for 15–20 minutes, turning halfway through until crispy.
Try using corn tortillas instead of flour for a gluten-free option, but warm them well to prevent cracking.
Add chopped jalapeños or a dash of hot sauce to the filling for extra heat.
If you prefer, use rotisserie chicken to save time on preparation.

Storage

Store leftover cooked taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 10–12 minutes to maintain crispiness, or warm in a skillet over medium heat. Avoid microwaving to prevent sogginess.

How to Serve

Three rolled, golden-brown taquitos sit close together on a white marbled surface. The crispy outer shells show a textured, bubbly surface with darker, well-cooked edges. Inside, a filling of creamy orange cheese and pieces of shrimp can be seen peeking out from the ends of the taquitos. Small green herbs are sprinkled lightly across the tops, adding a fresh touch, while thin bits of cheddar cheese and herbs are scattered on the marble below. The taquitos are stacked naturally, showing their crispy shell layers wrapping tightly around the shrimp and cheese filling. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these taquitos?

Yes, assemble the taquitos but do not fry them. Place them on a baking sheet in the freezer until firm, then transfer to a freezer-safe bag. Fry or bake directly from frozen when ready to eat.

What dipping sauces go well with cream cheese chicken taquitos?

They pair well with salsa, guacamole, sour cream, or a creamy avocado dipping sauce for added flavor and creaminess.