Cream Cheese Chicken Taquitos

Cream Cheese Chicken Taquitos always deliver that irresistible mix of crispy and creamy that makes them such a crowd-pleaser. Whether it is game night or a simple family dinner, this recipe gives you the satisfying crunch and big, bold flavor with barely any fuss.

My husband and kids can never stop at just one—I first brought these out for a movie night and now they are our go-to for any gathering.

Ingredients

• Shredded cooked chicken: Provides the hearty base and absorbs all the flavor.
• Cream cheese: Delivers creaminess and helps hold the filling together. Look for a brick style for best texture.
• Mexican cheese blend: Melts beautifully and brings extra richness. Opt for a pre-shredded bag with Monterey Jack and cheddar.
• Garlic powder, chili powder, cumin: All blend for a warm and slightly smoky spice balance.
• Small flour tortillas: Roll up without cracking. Go for fresh if you can.
• Vegetable oil: Gives you that crisp outside. Use a clean neutral oil for frying.

Instructions

Prepare the Filling:

In a roomy bowl stir together your shredded chicken, cream cheese, cheese blend and seasonings until every shred gets coated and creamy.

Warm the Tortillas:

Set your tortillas on a dry skillet over low heat for about thirty seconds each or microwave under a damp cloth until soft. This stops them from tearing.

Fill and Roll:

Place two spoons of filling along the lower third of each tortilla, roll up tightly and keep seam side down. If needed use a toothpick to secure.

Fry Until Golden:

Pour enough oil into a heavy skillet to coat the bottom, heat over medium high, test with one taquito—the oil should sizzle. Drop in a few at a time and turn until sides are crisp and golden, about three minutes.

Drain and Serve:

Transfer to a rack or paper towel to drain. Serve hot with toppings like cilantro, lime or diced tomato.

Cream cheese is the ingredient I wait for each bite—when it oozes out with the cheese it adds that wow factor my kids always ask for extra. Some of my happiest kitchen memories are sneaking bites of the creamy filling straight from the bowl while assembling.

Storage and Leftover Tips

Keep any leftovers in an airtight container in the fridge up to four days. To crisp them back up simply place in a hot oven for a few minutes. You can also freeze rolled uncooked taquitos then fry or bake from frozen when you need a snack.

Easy Ingredient Swaps

Swap rotisserie chicken for shredded roast turkey. Use a different cheese blend if you are out of the Mexican style—cheddar with a bit of Monterey Jack works great. You can also make these gluten free by using corn tortillas just soften them well to roll without breaking.

Perfect Ways to Serve This

Serve them on a platter with bowls of guacamole and salsa for dipping. Squeeze plenty of lime over everything right before serving. For parties I like to cut them into halves and stand them up for easy grabbing.

The Story Behind This Recipe

The first time I made these taquitos we were rushing to make dinner before friends arrived and I just used what I had. Everyone raved about them and asked for the recipe. Now they are my secret weapon for turning leftovers into something people actually get excited for.

Adapting for Every Season

Stuff in some roasted corn or diced jalapeno in summer for a fresh kick. Around the holidays you could use up holiday turkey with a pinch of smoked paprika. In winter I like to add a spoonful of green chiles for warmth.

Everyone always wants seconds the minute these hit the table. These taquitos come together fast and are a guaranteed family favorite you will want to make again and again.

Recipe Q&A

→ How do you prevent taquitos from unrolling while frying?

Secure each taquito with a toothpick before frying to help hold its shape during cooking and remove before serving.

→ Can you bake these instead of frying?

Baking is a lighter alternative. Arrange taquitos on a baking sheet, brush lightly with oil, and bake at 425°F until golden and crisp.

→ What dipping sauces pair well with these taquitos?

They go well with salsa, guacamole, sour cream, or a zesty jalapeño ranch.

→ Is it possible to use corn tortillas instead of flour?

Yes, but warm corn tortillas thoroughly to prevent cracking and roll gently for best results.

→ How do you store leftovers to maintain crispiness?

Cool completely before storing in an airtight container. Reheat in an oven or air fryer for best texture.