This recipe for chicken taquitos has been a favorite in my kitchen ever since a busy weeknight forced me to improvise with a rotisserie bird and pantry staples. I wanted something handheld, satisfying, and fast—something to please both kids and adults. The result is a crunchy, creamy roll filled with tender shredded chicken, melted cheddar, spinach for freshness, and a tangy cream-cheese base that binds everything together. The texture contrast between the silky filling and the crisp shell is what keeps me coming back.

I discovered this combination the first time I mixed softened cream cheese with salsa and sour cream for a dip; the leftover mixture paired so beautifully with shredded chicken that rolling it into tortillas felt like the natural next step. These taquitos are flexible: bake them for a lighter finish or fry briefly for that irresistible deep-fried crisp. They are quick to assemble, travel well for potlucks, and reheat beautifully—qualities that make them an instant classic at home and a favorite at casual gatherings.

Ingredients

• Cooked shredded chicken (2 cups): I use rotisserie chicken for maximum flavor and ease; remove skin and bones and shred with two forks. Dark meat adds juiciness, white meat keeps it lean.
• Cream cheese (6 ounces), softened: Use full-fat for creaminess and melt stability; letting it sit at room temperature for 20 minutes makes mixing effortless.
• Salsa (1/4 cup): Choose your favorite—mild for kids, medium or hot for more bite. Chunky or smooth both work; a smoky salsa adds depth.
• Sour cream (1/4 cup): Adds tang and loosens the filling; Greek yogurt can be substituted for a tangier, thicker result.
• Shredded cheddar (1 cup): Sharp cheddar melts well and balances the cream cheese. You can mix in Monterey Jack for a creamier melt.
• Baby spinach (1 cup), chopped: Adds color, nutrients and a lightly bitter contrast. Wilted or raw both work—finely chop to distribute evenly.
• Seasonings: 1/4 teaspoon each of ground cumin, garlic powder and chili powder, plus salt and freshly ground black pepper to taste for a warm, balanced profile.
• Tortillas (15-20): Corn or flour, 6-inch size works best. Warm corn tortillas briefly to prevent cracking; flour tortillas are more pliable but slightly heavier.
• For serving: Guacamole, extra sour cream, salsa and hot sauce make excellent accompaniments and let guests customize heat and creaminess.

Instructions

Prepare the creamy base: In a medium mixing bowl, beat together the softened cream cheese, salsa and sour cream until smooth and homogeneous. Use a rubber spatula to scrape the sides and ensure no lumps. This base should be spreadable, not runny—adjust with a teaspoon of water or extra salsa if needed. Combine filling ingredients: Add the shredded chicken, shredded cheddar, chopped baby spinach, cumin, garlic powder, chili powder, salt and pepper to the bowl. Toss gently until everything is evenly coated. Taste the filling and adjust seasoning; a small pinch of salt can dramatically brighten the flavors. Warm the tortillas: For corn tortillas, preheat a non-stick griddle or skillet over medium-high heat. Cook each tortilla 15 to 30 seconds per side until soft and pliable—do not char. Stack warm tortillas under foil to keep pliable. For flour tortillas, brief warming in the microwave with a damp paper towel for 15 seconds helps prevent tearing. Assemble the rolls: Spoon a heaping tablespoon or two of filling in a line along each tortilla, leaving about 1/2 inch at the ends. Roll tightly and secure with a toothpick if needed. Keep rolls snug to ensure even crisping; overstuffing leads to leaks while frying or baking. Bake for a lighter finish: Preheat oven to 425°F. Arrange taquitos seam-side down on a rimmed baking sheet lined with parchment. Spray the tops lightly with cooking spray or brush with a teaspoon of oil for golden color. Bake for 15 to 20 minutes until edges are crisp and browned. Flip halfway if necessary for uniform crispiness. Fry for extra crunch: Pour about 1 1/2 inches of vegetable or canola oil into a large skillet and heat over medium-high until shimmering. Test with a small tortilla: it should sizzle immediately. Fry taquitos in small batches, rolling gently so each side turns golden—this typically takes 20 to 40 seconds per side. Drain on paper towels. Serve: Remove toothpicks, transfer taquitos to a platter and serve hot with guacamole, extra salsa and sour cream. A squeeze of lime and a sprinkle of chopped cilantro brighten the plate.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat at 375°F in the oven for 8 to 10 minutes to restore crispness. For freezing, place assembled taquitos seam-side down on a baking sheet and freeze until solid (about 1 hour), then transfer to freezer bags for up to 3 months. Reheat from frozen by baking at 400°F for 18 to 22 minutes, flipping halfway through. Avoid microwaving unless short on time—you’ll lose the crisp exterior. If microwaving, finish in a skillet or toaster oven for a minute to recover texture.

Ingredient Substitutions

If you’re dairy-free, swap cream cheese and sour cream for a dairy-free cream-cheese alternative and coconut yogurt, though melting behavior will differ. For lower fat, use reduced-fat cream cheese and sharp reduced-fat cheddar, but expect slightly less creaminess. Swap spinach with finely chopped kale (massage it first) or sautéed mushrooms for an earthier note. If you prefer more heat, add diced pickled jalapeños or a tablespoon of chipotle in adobo. For added crunch inside, mix in a few tablespoons of canned corn or crisp bell pepper.

Serving Suggestions

Serve taquitos with bowls of guacamole, salsa, sour cream and a zesty crema to let guests customize. A simple chopped salad with lime vinaigrette and pickled red onions complements the richness perfectly. For a party, arrange on a platter with toothpicks removed and small ramekins of salsa and queso for dipping. Garnish with cilantro, lime wedges and a sprinkle of cotija or extra cheddar. Pair with Mexican rice and refried or black beans for a full meal, or offer them alongside a light cucumber-jicama slaw for contrast.

Cultural Background

Taquitos—small rolled tacos—have roots in Mexican street food traditions where tortillas are filled, rolled and fried for portability and crunch. The word “taquito†translates to “small taco.“ Regional variations exist across Mexico and the Southwest U.S., with fillings ranging from shredded beef and chicken to potatoes and cheese. These handhelds became particularly popular in home kitchens because they can be scaled up for guests and adapted to what’s on hand, much like the version here using rotisserie chicken and a creamy binder for ease and crowd appeal.

Seasonal Adaptations

In summer, add fresh corn kernels and diced heirloom tomatoes to the filling for brightness. In fall and winter, swap in roasted butternut squash cubes and sage, or stir in warm spices like smoked paprika and a pinch of cinnamon for depth. Holiday parties call for fancier accompaniments: top with pomegranate seeds and microgreens for color, or serve mini taquitos as hors d'oeuvres with gourmet salsas—pineapple habanero for a sweet-heat contrast works beautifully.

Meal Prep Tips

Make the filling up to 3 days ahead and refrigerate; warm and assemble when ready to cook. For freezer-friendly prep, assemble taquitos and freeze on a tray until firm, then bag them labeled with the date. To reheat from frozen, bake at 400°F until hot and golden. Portion them into meal-sized containers with separate salsa and guacamole containers to avoid sogginess. Use airtight containers with vented lids for quick oven reheating without sacrificing crispness.

These taquitos are an easy, joyful dish to share—simple enough for a weeknight but impressive for company. Make them your own by varying the heat, cheese or filling, and don’t be surprised when they become a requested favorite.