Crispy Chicken Taquitos with Spinach and Cheddar Recipe
These Chicken Taquitos are a crispy, flavorful Mexican-inspired dish featuring shredded rotisserie chicken mixed with cream cheese, salsa, sour cream, and spices, all rolled in soft tortillas and baked or fried to perfection. Perfect for a quick weeknight meal or entertaining guests, they can be served with guacamole, salsa, or extra sour cream for dipping.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Ingredients
Filling
- 2 cups cooked shredded chicken (rotisserie recommended)
- 6 ounces cream cheese, softened
- 1/4 cup salsa (your favorite kind)
- 1/4 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup baby spinach leaves, chopped
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
Other Ingredients
- 15-20 corn or flour tortillas
- Cooking spray or oil (for baking or frying)
- Guacamole, sour cream, salsa, hot sauce (for serving)
Instructions
- Prepare the filling: In a mixing bowl, combine the softened cream cheese, salsa, and sour cream, stirring until smooth and blended. Add in shredded chicken, shredded cheddar cheese, chopped baby spinach, cumin, garlic powder, chili powder, salt, and pepper. Mix thoroughly to combine all flavors evenly. Taste and adjust seasoning if necessary.
- Soften the tortillas: Heat a non-stick griddle or skillet over medium-high heat. Briefly cook each corn tortilla for about 15 to 30 seconds on each side until they become soft and pliable. Transfer the softened tortillas to a plate covered with foil to keep warm and flexible for rolling.
- Assemble the taquitos: Place a generous spoonful of the filling in a line along one edge of each tortilla. Roll the tortilla tightly around the filling, securing with a toothpick if needed to keep them from unraveling.
- Bake the taquitos (optional method): Preheat the oven to 425°F (220°C). Arrange the rolled taquitos on a baking sheet. Lightly spray or brush the tops with cooking spray or oil to encourage crispiness. Bake for 15 to 20 minutes until the taquitos are golden brown and crisp.
- Fry the taquitos (alternative method): Pour about 1½ inches of oil into a large skillet and heat to medium-high. When the oil is hot enough that tortillas sizzle on contact, fry the taquitos in small batches. Cook them briefly on each side, rotating them to achieve an even golden and crispy texture. Remove and drain on paper towels to discard excess oil.
- Serve: Present the crispy chicken taquitos with sides like guacamole, salsa, sour cream, and hot sauce for dipping. Enjoy while hot for the best texture and flavor.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- Corn tortillas need softening before rolling to prevent cracking.
- You can choose to bake or fry the taquitos depending on your preference for a healthier or crispier version.
- If baking, spraying with cooking oil spray helps achieve a golden crust.
- Secure rolled taquitos with toothpicks to avoid unrolling during cooking.
