These homemade Cream Cheese Chicken Taquitos are the ultimate upgrade from the frozen snacks you might be used to. With a zesty, creamy filling and a perfectly crispy exterior, they make for an incredible appetizer or an easy weeknight meal that the whole family will request again and again.
Why You Will Love This Recipe
You will absolutely love these Cream Cheese Chicken Taquitos because they offer a flavor profile that is far superior to store-bought options. Instead of a basic, dry chicken filling, these are loaded with a zesty, creamy mixture of cream cheese, sour cream, and green chiles. They are incredibly versatile, allowing you to choose between the indulgent crunch of pan-frying or the lighter, everyday convenience of baking them in the oven. Plus, with a prep time of only five minutes, they are a fantastic solution for busy schedules or last-minute entertaining.
Ingredients
- 3 cups cooked and shredded chicken
- 6 oz cream cheese, softened
- 1/3 cup sour cream
- 1 (4 oz) can mild green chiles, drained
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt, to taste
- 1 1/2 cups Monterey Jack cheese
- 12 6-inch corn tortillas
- Vegetable or canola oil, as needed
Step-by-Step Instructions
- If you choose to fry the taquitos, fill a large pan with about 1/2-inch of vegetable or canola oil and place it over medium heat.
- In a large mixing bowl, combine the shredded chicken, softened cream cheese, sour cream, drained green chiles, cumin, garlic powder, salt, and Monterey Jack cheese. Stir until the mixture is well-incorporated and creamy.
- Take a corn tortilla and spread a few tablespoons of the chicken mixture across the center.
- Roll the tortilla up tightly around the filling.
- Using tongs, carefully place the rolled tortilla into the hot oil with the seam side facing down to seal it.
- Cook the taquitos in batches until they are golden brown and crispy on all sides.
- Remove the taquitos from the oil and place them on a plate lined with paper towels to drain any excess oil.
- If you prefer to bake them, preheat your oven to 400°F. Place the rolled taquitos on a baking sheet, spray them lightly with cooking oil, and bake for approximately 15 minutes until they are crunchy and browned.
Expert Tips / Pro Tips
To prevent your corn tortillas from cracking or breaking while you roll them, wrap a stack of tortillas in a damp paper towel and microwave them for 20-30 seconds until they are warm and pliable. Another tip for success is to avoid overfilling the tortillas; a few tablespoons of filling is plenty to ensure they stay closed during the cooking process. When frying, always start with the seam side down to ensure the taquito stays rolled without needing toothpicks.
While corn tortillas provide a classic crunch and are naturally gluten-free, you can easily substitute them with flour tortillas if you prefer a softer, flakier texture. If you want to change the protein, shredded beef, pork, or even rotisserie turkey work beautifully with this cream cheese base. For those who enjoy a bit of heat, try adding diced jalapeños to the filling or substituting the Monterey Jack cheese with Pepper Jack for an extra kick.
Serving Suggestions
Serve these Cream Cheese Chicken Taquitos while they are hot and crispy for the best experience. They pair perfectly with a variety of dipping sauces such as fresh salsa, chunky guacamole, or an extra dollop of sour cream. For a complete meal, serve them alongside a bed of Mexican red rice, refried beans, or a crisp garden salad topped with cilantro-lime dressing.
Leftover taquitos can be stored in an airtight container in the refrigerator for up to 3 to 4 days. If you want to freeze them, you can freeze them either before or after cooking. To reheat and maintain their signature crunch, place them in a 350°F oven or an air fryer for a few minutes until heated through. Avoid using the microwave for reheating if you want to keep the exterior crispy.
Nutrition Information
| Nutrient | Amount Per Serving (Approximate) |
|---|---|
| Calories | 320 kcal |
| Total Fat | 18g |
| Cholesterol | 65mg |
| Sodium | 450mg |
| Total Carbohydrates | 16g |
| Protein | 22g |
FAQ
Can I make these in an air fryer?
Yes! To air fry, place the rolled taquitos in the basket in a single layer, spray them with a little oil, and cook at 400°F for about 6-8 minutes, turning halfway through until they are golden and crispy.
Can I use rotisserie chicken for this recipe?
Absolutely. Using a store-bought rotisserie chicken is a great time-saver and adds excellent flavor to the filling.
Are these taquitos gluten-free?
As long as you use 100% corn tortillas and ensure your spices and other ingredients are certified gluten-free, this recipe is safe for a gluten-free diet.
Cream Cheese Chicken Taquitos
Ingredients
Method
- Fill a pan 1/2-inch deep with oil and place over medium heat until hot.
- In a large bowl, stir together the shredded chicken, softened cream cheese, sour cream, drained green chiles, cumin, garlic powder, salt, and Monterey Jack cheese until well combined.
- Spread a few tablespoons of the chicken mixture in the center of a corn tortilla and roll it up tightly.
- Using tongs, carefully set the rolled tortilla seam side down in the hot oil to prevent it from unrolling.
- Cook until golden brown and crispy on both sides, then remove to a paper towel-lined plate to drain excess oil.