This recipe for chicken taquitos arrived in my life as a quick solution to a post-game dinner scramble and immediately became a household favorite. I first learned this combination by improvising with a leftover rotisserie bird and pantry staples on a busy weeknight. The creamy filling, bright pop from salsa, and crunchy rolled shell won over everyone at the table. The texture contrast is what keeps me making them again and again. Each bite presents warm, seasoned chicken wrapped in a crisp shell with a soft, cheesy center. It is comfort food that also travels well to potlucks and holiday snack spreads.

I love how forgiving this approach is. Use corn or flour tortillas depending on dietary needs, and choose baking or frying to suit time and comfort level. These taquitos are equally at home as a casual family dinner, a crowd pleasing appetizer, or an easy game day platter. I typically use store bought rotisserie chicken to save time and deliver deep roast flavor without extra work. The spinach is optional but I add it for color, texture and a hit of nutrients. When I make a big batch, they disappear within minutes and become the sort of recipe friends ask me for at every gathering.

Ingredients

• Chicken: 2 cups cooked shredded chicken. I usually use meat from one 2 pound rotisserie chicken, shredded by hand for varied texture. Leftover roasted or poached chicken works well.
• Cream cheese: 6 ounces softened. Full fat gives the creamiest texture; let it sit at room temperature for 20 minutes to make mixing effortless.
• Salsa: 1/4 cup. Use your favorite jarred or homemade salsa; a medium heat balances the dish well. If using a chunky salsa, drain a touch of excess liquid so the filling is not runny.
• Sour cream: 1/4 cup to add cooling tang and loosen the filling. Greek yogurt is an acceptable swap if you prefer tangier flavor.
• Cheddar: 1 cup shredded. Sharp cheddar melts well and adds depth; you can use Monterey Jack for a milder, creamier profile.
• Spinach: 1 cup baby spinach leaves chopped. Fresh spinach folds into the warm filling without wilting too much, adding color and a light vegetal note.
• Spices: 1/4 teaspoon cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon chili powder, plus salt and freshly ground black pepper to taste.
• Tortillas: 15 to 20 corn or flour tortillas. Use corn for a gluten free option and flour for a softer, more pliable shell that crisps beautifully when baked or fried.
• For serving: guacamole, extra sour cream, salsa, and hot sauce to taste.

Instructions

Mix the filling: In a medium mixing bowl combine the softened 6 ounces cream cheese, 1/4 cup salsa, and 1/4 cup sour cream. Stir until smooth and fully incorporated. Fold in 2 cups shredded cooked chicken, 1 cup shredded cheddar, chopped spinach, 1/4 teaspoon cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon chili powder, and salt and pepper to taste. Taste the mixture and adjust seasoning; adding a touch more salsa or a pinch more salt can elevate the flavors. The filling should be moist but not runny. Soften the tortillas: If using corn tortillas, heat a non stick griddle or skillet over medium high heat. Warm each tortilla for about 15 to 30 seconds per side until soft and pliable. Keep warmed tortillas under a sheet of foil to maintain pliability as you work. If using flour tortillas, briefly warm in the same way for 5 to 10 seconds per side to make rolling easier. Assemble the rolls: Place a warmed tortilla on a flat surface. Spoon a generous line of filling along the center of the tortilla and roll tightly. Secure with a toothpick if needed. Repeat with remaining tortillas and filling. For uniform taquitos, aim for each roll to contain about 2 to 3 tablespoons of filling so you get 15 to 20 taquitos depending on size. Bake option: Preheat the oven to 425 degrees F. Place rolled taquitos seam side down on a rimmed baking sheet lined with parchment. Lightly spray the tops with cooking spray or brush with a tablespoon of neutral oil. Bake for 15 to 20 minutes or until the shells are golden brown and crispy. Rotate the sheet once halfway through for even browning. The interior should be hot and the cheese melted. Fry option: Pour 1 1/2 inches of neutral oil into a large skillet and heat to medium high. The oil is ready when a small piece of tortilla sizzles immediately. Fry a few taquitos at a time for about 30 to 60 seconds per side, rotating to ensure even browning, until deeply golden and crisp. Transfer to a paper towel lined plate to drain excess oil. Watch closely as they brown quickly. Serve: Remove toothpicks if used and arrange on a platter. Serve hot with guacamole, extra sour cream, salsa, and hot sauce. These are best eaten the same day for maximum crispness.

Storage Tips

Store cooled cooked taquitos in an airtight container in the refrigerator for up to three days. To reheat, place on a baking sheet and bake at 375 degrees F for 8 to 10 minutes, or until heated through and the exterior re-crisps. For freezing, arrange assembled but uncooked rolls on a sheet pan and freeze until solid, then move to a freezer bag. Bake from frozen at 425 degrees F for 20 to 25 minutes. Avoid storing too long in moist containers to prevent sogginess. Paper towels in the container can help absorb excess moisture for short term storage.

Ingredient Substitutions

Swap the 6 ounces cream cheese for a dairy free cream cheese for a non dairy version and replace cheddar with a dairy free shredded cheese. Use Greek yogurt instead of sour cream for a tangier profile. For extra heat, add diced green chiles or a quarter cup of pickled jalapeno. Replace spinach with shredded cabbage or roasted corn if you prefer a different texture. For vegetarian options, substitute shredded jackfruit or seasoned cooked lentils for the chicken and increase the cheese or cheese alternative to maintain creaminess.

Serving Suggestions

Serve with bowls of guacamole, extra sour cream, medium salsa, and a hot sauce for varying heat levels. A crisp citrus slaw with lime and cilantro brightens the plate and pairs well with the warm spices. For a full meal, accompany with Mexican rice, refried beans, and a simple green salad. Garnish the taquitos with chopped cilantro and a squeeze of lime to add brightness and contrast to the rich filling.

Cultural Background

Taquitos, sometimes called rolled tacos, come from Mexican and Tex Mex traditions where small corn tortillas are filled, rolled and fried. The portable nature of these rolled snacks made them a natural choice for street food and social gatherings. Over time, versions with flour tortillas and baked preparations emerged in the United States, especially in home kitchens where ease and speed are priorities. This recipe blends traditional rolling technique with American convenience by using rotisserie chicken and optional baking for a lighter take.

Seasonal Adaptations

In spring and summer, add roasted corn, diced tomatoes, and fresh cilantro to the filling for a fresher profile. In fall and winter, swap in roasted sweet potato or butternut squash with warming spices like smoked paprika and a pinch of cinnamon for a seasonal spin. For holiday gatherings, serve mini taquitos as an appetizer with festive toppings like cranberry salsa for a playful contrast.

Meal Prep Tips

Make a double batch and freeze half for future meals. Assemble rolls and flash freeze on a tray before transferring to freezer bags. Label with the date and bake directly from frozen for convenience. Portion two to three taquitos per container with a side of salsa and store for grab and go lunches. Use sturdy meal prep containers and include a small ice pack to keep dips chilled for transport.

These taquitos are a gateway recipe that invites improvisation. Whether you bake or fry, serve them with a dollop of guacamole and a bright squeeze of lime. Share them with friends and enjoy watching them disappear.