Crispy Chicken and Spinach Taquitos with Cream Cheese and Salsa Recipe

Introduction

These homemade taquitos are crispy, cheesy, and packed with a flavorful chicken and spinach filling. Perfect as a snack or a meal, they bring a delicious twist to classic Mexican street food.

Ingredients

• Vegetable or canola oil (for frying)
• 3 cups shredded cooked chicken
• 6 ounces cream cheese, softened
• 1½ cups baby spinach, stems removed and chopped
• 1½ cups shredded Colby Jack cheese (or Mexican blend cheese)
• ½ cup salsa (store-bought or homemade)
• ⅓ cup sour cream
• Salt and pepper to taste
• 12 (6-inch) corn tortillas (or flour tortillas)
• Shredded lettuce, chopped tomatoes, sour cream, Pico de Gallo (for serving)

Instructions

1. Step 1: Fill a saucepan with ½ inch of oil and heat over medium heat until it reaches 350°F (175°C).
2. Step 2: In a large bowl, combine the shredded chicken, softened cream cheese, chopped spinach, shredded cheese, salsa, and sour cream. Season with salt and pepper and mix well.
3. Step 3: Once the oil is hot, place a few tablespoons of the chicken mixture in the center of a tortilla and spread it out evenly. Roll the tortilla tightly and secure the seam if needed.
4. Step 4: Using tongs, carefully place the rolled tortilla seam-side down into the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy. Remove and drain on paper towels.
5. Step 5: Repeat the filling, rolling, and frying process with the remaining tortillas and filling.
6. Step 6: Serve the taquitos warm with shredded lettuce, chopped tomatoes, sour cream, and Pico de Gallo for added freshness.

Tips & Variations

• For extra crispiness, use corn tortillas and warm them slightly before filling to prevent cracking.
• Try adding diced jalapeños to the filling for a spicy kick.
• Substitute chicken with cooked shredded beef or beans for a different protein option.
• If you prefer baking, arrange the rolled taquitos on a baking sheet, brush lightly with oil, and bake at 425°F (220°C) for 15-20 minutes until crispy and golden.

Storage

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 350°F (175°C) until warmed through and crispy again. Avoid microwaving if possible, as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flour tortillas instead of corn tortillas?

Yes, flour tortillas can be used and may be easier to roll without cracking. However, corn tortillas tend to yield a crispier texture after frying.

How can I make this recipe vegetarian?

Simply replace the shredded chicken with cooked black beans, refried beans, or sautéed vegetables for a vegetarian-friendly filling.

Crispy Chicken and Spinach Taquitos with Cream Cheese and Salsa Recipe

Print Recipe

★★★★★

4.8 from 121 reviews

Crispy and flavorful Taquitos filled with a creamy chicken, spinach, and cheese mixture, fried to golden perfection and served with fresh toppings like shredded lettuce, chopped tomatoes, and Pico de Gallo. A delicious Mexican-inspired appetizer or snack that’s easy to make at home.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 taquitos 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Filling

• 3 cups shredded cooked chicken
• 6 ounces cream cheese, softened
• 1½ cups baby spinach, stems removed and chopped
• 1½ cups shredded Colby Jack cheese or Mexican blend cheese
• ½ cup salsa (store-bought or homemade)
• ⅓ cup sour cream
• Salt and pepper to taste

Taquitos

• 12 (6-inch) corn tortillas or flour tortillas
• Vegetable or canola oil (for frying)

To Serve

• Shredded lettuce
• Chopped tomatoes
• Sour cream
• Pico de Gallo

Instructions

1. Heat the oil: Fill a saucepan with ½ inch of vegetable or canola oil and heat over medium heat until it reaches 350°F. This is the ideal temperature for frying the taquitos to get a crispy texture.
2. Prepare the filling: In a large bowl, combine the shredded cooked chicken, softened cream cheese, chopped baby spinach, shredded Colby Jack cheese, salsa, and sour cream. Season with salt and pepper to taste, mixing thoroughly until evenly combined.
3. Assemble the taquitos: Once the oil is hot, place a few tablespoons of the chicken and cream cheese mixture in the center of a tortilla. Spread the filling evenly, then roll the tortilla tightly around the filling. Use tongs to carefully place the rolled tortilla seam-side down into the hot oil.
4. Fry the taquitos: Cook the taquitos in the hot oil for 2 to 3 minutes on each side, or until they turn golden brown and crispy. Use tongs to carefully flip them halfway through the cooking process. Remove the taquitos and place them on paper towels to drain any excess oil.
5. Repeat: Continue filling, rolling, and frying all 12 tortillas until all the taquitos are cooked.
6. Serve: Serve the taquitos warm topped with shredded lettuce, chopped tomatoes, extra sour cream, and Pico de Gallo as desired. Enjoy as a delicious appetizer or snack.

Notes

• You can substitute corn tortillas with flour tortillas if preferred.
• Ensure the oil temperature remains consistent to achieve crispy taquitos without absorbing excess oil.
• Leftover filling can be stored in the refrigerator for up to 2 days and used in other recipes or additional taquitos.
• For a spicier version, add chopped jalapeños or hot sauce to the chicken mixture.
• Use fresh spinach for best taste and texture; frozen spinach is not recommended.

Keywords: taquitos, chicken taquitos, fried taquitos, Mexican appetizers, crispy taquitos, homemade taquitos