Tasty Cream Cheese Chicken Taquitos Recipe Perfect for Dinner

There’s something magical about biting into a crispy, golden taquito stuffed with creamy, flavorful chicken filling. Trust me, this recipe for cream cheese chicken taquitos is one you’ll want to make again and again. Whether it’s for a quick weeknight dinner or a crowd-pleasing appetizer, these taquitos never disappoint. They’re simple, satisfying, and packed with cheesy goodness that’ll have everyone reaching for seconds!

I first whipped up these beauties during a family game night, and they were an instant hit. The creamy filling paired with the crunch of the tortilla was pure bliss. Plus, they’re the perfect solution for leftover chicken and pantry staples. Let’s face it, when dinner needs to be easy but still delicious, this recipe works like a charm. Ready to make your taste buds happy?

Why You’ll Love This Recipe

• Quick & Easy: These taquitos come together in under 30 minutes, making them perfect for busy evenings.
• Simple Ingredients: You likely have most of the ingredients already in your fridge and pantry.
• Family-Friendly: Kids and adults alike adore these creamy, cheesy chicken taquitos.
• Versatile: Great for dinner, game nights, or even packed lunches!
• Irresistibly Delicious: The creamy filling with cream cheese and spices is a flavor explosion.

What sets these cream cheese chicken taquitos apart is the perfectly balanced creamy filling combined with the crispy tortilla shell. It’s a match made in food heaven. Plus, you can bake, fry, or air fry them—whatever suits your style. These taquitos are also easy to customize, so you can adjust the flavors to fit your preferences. Trust me, they’re a game-changer.

What Ingredients You Will Need

This recipe uses simple ingredients to create something truly special. Here’s what you’ll need:

• Shredded chicken: Rotisserie chicken works beautifully, but you can also use leftover grilled or baked chicken.
• Cream cheese: Make sure it’s softened to blend smoothly into the filling.
• Shredded Mexican cheese blend: Adds the perfect cheesy kick.
• Green chiles: Canned green chiles bring a subtle heat and tanginess.
• Garlic powder: A pinch of this makes all the difference in flavor.
• Onion powder: Adds a bit of savory depth.
• Chili powder: Optional, but great for a little smoky spice.
• Salt and pepper: To season the filling perfectly.
• Flour tortillas: Medium-sized tortillas work best for rolling into taquitos.
• Oil for frying: Use a neutral oil like vegetable or canola for crisping up the taquitos.

If you’re missing an ingredient, don’t worry—there are plenty of ways to adapt. For example, you can use Greek yogurt instead of cream cheese for a lighter option, or swap out the green chiles for jalapeños if you like it extra spicy.

Equipment Needed

• Mixing bowl: For combining the creamy chicken filling.
• Spatula or spoon: To mix the ingredients thoroughly.
• Skillet or frying pan: For frying the taquitos to crispy perfection.
• Tongs: Essential for flipping and removing taquitos from hot oil.
• Baking sheet: If you prefer to bake instead of fry.
• Air fryer: A great option for a healthier version.

If you don’t have an air fryer, don’t worry—baking or pan-frying works just as well. For frying, I recommend using a heavy-bottomed skillet to maintain even heat.

Preparation Method

1. In a large mixing bowl, combine 2 cups shredded chicken, 4 oz softened cream cheese, 1 cup shredded Mexican cheese blend, 1 can (4 oz) green chiles, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp chili powder, and salt and pepper to taste.
2. Mix the ingredients thoroughly until the filling is smooth and evenly combined.
3. Lay out 8 medium-sized flour tortillas. Spoon 2-3 tablespoons of the filling onto the lower third of each tortilla.
4. Roll each tortilla tightly into a taquito shape, making sure the filling stays sealed inside.
5. Heat 1/4 cup vegetable oil in a skillet over medium heat. Once hot, place the taquitos seam-side down in the skillet.
6. Fry for 2-3 minutes per side, until the taquitos are golden and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
7. For baked taquitos, preheat your oven to 425°F (220°C). Place the rolled taquitos on a baking sheet and lightly spray with cooking oil. Bake for 15-20 minutes, flipping halfway through, until crisp.
8. For air-fried taquitos, preheat your air fryer to 375°F (190°C). Place the taquitos in a single layer and air fry for 10-12 minutes, flipping halfway through.
9. Serve warm with your favorite dips like sour cream, guacamole, or salsa!

Pro tip: If the tortillas are stiff and hard to roll, microwave them for 10-15 seconds to soften them up.

Cooking Tips & Techniques

• Prevent soggy taquitos: Make sure the filling is not too wet. Drain the green chiles and pat them dry if needed.
• Seal the edges: Place the seam-side down when frying or baking to keep them tightly rolled.
• Use the right oil temperature: Heat the oil to about 350°F (175°C). If it’s too hot, the taquitos can burn; if it’s too cool, they’ll soak up oil and get greasy.
• Don’t overcrowd the pan: Fry in batches to ensure even cooking and crispiness.
• Make ahead: You can assemble the taquitos ahead of time and refrigerate until you’re ready to cook them.

I learned the hard way that rushing the frying process can lead to unevenly cooked taquitos. Take your time, and don’t forget to flip them gently—tongs are your best friend here!

Variations & Adaptations

• Gluten-Free: Use gluten-free tortillas to make this recipe suitable for gluten-free diets.
• Low-Carb: Swap out flour tortillas for low-carb wraps or even lettuce leaves for a lighter option.
• Spicy Kick: Add diced jalapeños or a few dashes of hot sauce to the filling.
• Vegetarian Option: Replace chicken with black beans and corn for a tasty veggie version.
• Seasonal Twist: Toss in roasted butternut squash or sweet potatoes during fall for a unique flavor profile.

Personally, I’ve swapped out the cream cheese for goat cheese in this recipe, and it’s a fun and tangy alternative. Don’t be afraid to get creative!

Serving & Storage Suggestions

Serve these cream cheese chicken taquitos hot and crispy, straight out of the oven or skillet. For an extra pop of flavor, pair them with guacamole, salsa, or sour cream. A side of Mexican rice or a fresh green salad makes it a complete meal.

To store leftovers, let the taquitos cool completely and place them in an airtight container. They’ll keep well in the refrigerator for 3-4 days. For longer storage, wrap each taquito individually and freeze for up to 2 months.

To reheat, place them in the oven at 375°F (190°C) for 10-15 minutes, or pop them in an air fryer for crispiness. Avoid microwaving as it can make them soggy.

Nutritional Information & Benefits

Each cream cheese chicken taquito is approximately 250 calories, depending on the size of the tortilla and type of cheese used. They’re packed with protein from the chicken and calcium from the cheese, making them a satisfying option for picky eaters.

This recipe is a great way to sneak in a wholesome, balanced meal while still indulging in comfort food. If you’re watching your carbs, swap the tortillas for a low-carb alternative to fit your dietary needs.

Conclusion

If you’re looking for a recipe that’s quick, comforting, and downright delicious, these cream cheese chicken taquitos are calling your name. They’re customizable, perfect for any occasion, and always a hit with the family.

Tasty Cream Cheese Chicken Taquitos

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• Author: Daphne
• Total Time: 30 minutes
• Yield: 8 taquitos 1x

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Description

Crispy, golden taquitos stuffed with creamy, flavorful chicken filling—perfect for dinner or as a crowd-pleasing appetizer.

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Ingredients

Scale 1x2x3x

• 2 cups shredded chicken
• 4 oz softened cream cheese
• 1 cup shredded Mexican cheese blend
• 1 can (4 oz) green chiles
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp chili powder
• Salt and pepper to taste
• 8 medium-sized flour tortillas
• 1/4 cup vegetable oil for frying

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Instructions

1. In a large mixing bowl, combine 2 cups shredded chicken, 4 oz softened cream cheese, 1 cup shredded Mexican cheese blend, 1 can (4 oz) green chiles, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp chili powder, and salt and pepper to taste.
2. Mix the ingredients thoroughly until the filling is smooth and evenly combined.
3. Lay out 8 medium-sized flour tortillas. Spoon 2-3 tablespoons of the filling onto the lower third of each tortilla.
4. Roll each tortilla tightly into a taquito shape, making sure the filling stays sealed inside.
5. Heat 1/4 cup vegetable oil in a skillet over medium heat. Once hot, place the taquitos seam-side down in the skillet.
6. Fry for 2-3 minutes per side, until the taquitos are golden and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
7. For baked taquitos, preheat your oven to 425°F (220°C). Place the rolled taquitos on a baking sheet and lightly spray with cooking oil. Bake for 15-20 minutes, flipping halfway through, until crisp.
8. For air-fried taquitos, preheat your air fryer to 375°F (190°C). Place the taquitos in a single layer and air fry for 10-12 minutes, flipping halfway through.
9. Serve warm with your favorite dips like sour cream, guacamole, or salsa!

Notes

[‘Prevent soggy taquitos by ensuring the filling is not too wet.’, ‘Place the seam-side down when frying or baking to keep them tightly rolled.’, ‘Heat the oil to about 350°F (175°C) for frying.’, ‘Fry in batches to ensure even cooking and crispiness.’, ‘Microwave tortillas for 10-15 seconds to soften them for rolling.’]

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Cuisine: Mexican

Nutrition

• Serving Size: 1 taquito
• Calories: 250
• Sugar: 1
• Sodium: 350
• Fat: 15
• Saturated Fat: 7
• Carbohydrates: 15
• Fiber: 1
• Protein: 12

Keywords: taquitos, chicken taquitos, cream cheese taquitos, Mexican food, easy dinner, quick recipe