Crispy Chicken and Spinach Taquitos with Cream Cheese and Salsa Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 taquitos 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- Repeat: Continue filling, rolling, and frying all 12 tortillas until all the taquitos are cooked.
- 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
