Crispy Cream Cheese Chicken Taquitos: Quick & Easy Dinner

Cream Cheese Chicken Taquitos are more than just a snack; they are a culinary revelation, promising to become an instant favorite at your next gathering or a delightful weeknight treat. Imagine biting into a perfectly golden, crispy tortilla shell, giving way to a warm, luscious filling of seasoned chicken and rich cream cheese. This isn’t just another appetizer; it’s an experience!

While the taquito itself boasts a vibrant history rooted in Mexican cuisine, traditionally a small rolled taco, this particular rendition featuring creamy chicken and cream cheese showcases a beloved evolution. It’s a testament to how classic dishes can be reimagined to create new, comforting flavors that resonate with a global audience. The convenience of these handheld delights, often served with vibrant salsas or cooling sour cream, makes them a universal crowd-pleaser.

People absolutely adore these Cream Cheese Chicken Taquitos for a myriad of reasons. The irresistible contrast of the crunchy exterior with the smooth, savory, and slightly tangy interior is simply divine. They are incredibly versatile, easy to prepare whether you’re frying or baking, and perfectly portioned for sharing (or not!). Whether you’re looking for an impressive party appetizer, a fun family dinner, or a satisfying game-day snack, this recipe delivers on all fronts, bringing joy with every single bite.

this Recipe

Ingredients:

• For the Cream Cheese Chicken Filling:
  • 2 cups cooked chicken, shredded: I often use a rotisserie chicken from the grocery store for ultimate convenience, but boiling and shredding chicken breasts or thighs works wonderfully too. The key is to have it finely shredded so it mixes well and is easy to roll.
  • 8 ounces cream cheese, softened: Make sure it’s at room temperature! This is crucial for a smooth, lump-free filling. I usually take it out of the fridge about an hour before I plan to start cooking. Full-fat cream cheese gives the best creamy texture, but you can use reduced-fat if you prefer.
  • 1/4 cup salsa: Your favorite mild or medium salsa will do the trick. It adds a lovely layer of flavor and a touch of moisture. If you don’t have salsa, 2 tablespoons of drained diced green chilies work great as an alternative.
  • 1/2 teaspoon garlic powder: A foundational flavor that complements the chicken and cream cheese beautifully.
  • 1/2 teaspoon onion powder: Another essential aromatic that deepens the flavor profile.
  • 1/2 teaspoon ground cumin: This spice brings a wonderful earthy, warm, and slightly smoky note that is characteristic of many Mexican-inspired dishes.
  • 1/4 teaspoon chili powder: Just a touch for a very mild kick and color. Adjust to your spice preference!
  • 1/4 teaspoon salt: Always taste and adjust, but this is a good starting point.
  • 1/8 teaspoon black pepper: Freshly ground is always best for a more vibrant flavor.
  • Optional: 2 tablespoons chopped fresh cilantro: If you love cilantro, it adds a burst of freshness that really brightens the whole dish.
• For the Taquitos:
  • 18-24 corn tortillas: I find corn tortillas give that authentic crispiness and hold their shape beautifully. Ensure they are fresh and pliable. You might need a few extra in case some tear during rolling.
  • 2-3 cups vegetable oil, canola oil, or corn oil for frying: Enough to achieve about 1-2 inches of oil in your skillet for shallow frying.
  • Wooden toothpicks (optional, but highly recommended): These are incredibly helpful for securing the taquitos while they fry, ensuring they don’t unravel.
• For Serving (My Favorite Accompaniments!):
  • Sour cream or Greek yogurt: A cool, creamy dollop is perfect for dipping.
  • Guacamole or sliced avocado: Healthy fats and fantastic flavor.
  • Extra salsa: You can never have too much salsa, in my opinion!
  • Hot sauce: For those who love an extra kick.
  • Shredded lettuce and diced tomatoes: For a fresh, crunchy garnish.
  • Crumbled cotija cheese: A salty, tangy finish.

Preparing Your Delicious Cream Cheese Chicken Filling

1. Ensure Your Chicken is Ready: First things first, make sure your 2 cups of cooked chicken are beautifully shredded. If you’re using a rotisserie chicken, simply remove the skin and bones, then shred the meat with two forks or even your hands. For boiled or baked chicken breasts, allow them to cool slightly before shredding. The smaller the shreds, the easier it will be to incorporate into the creamy mixture and roll into your taquitos.
2. Soften the Cream Cheese: This step is non-negotiable for a smooth filling! Place your 8 ounces of cream cheese in a large mixing bowl. If you forgot to take it out an hour beforehand, you can carefully microwave it in 15-second intervals, stirring in between, until it’s soft and pliable, but not melted. It should be easy to mix.
3. Combine Wet Ingredients: Add the 1/4 cup of salsa (or diced green chilies) directly to the softened cream cheese. Using a sturdy spatula or a hand mixer on low speed, mix these two together until they are well combined and smooth. This creates the creamy, flavorful base for our Cream Cheese Chicken Taquitos.
4. Introduce the Flavor Makers: Now it’s time to add all those wonderful spices! Sprinkle in the 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon ground cumin, 1/4 teaspoon chili powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix everything thoroughly. Make sure there are no clumps of spice, and the mixture is uniformly seasoned. I always give it a little taste test here and adjust the salt or other spices if I feel it needs a bit more oomph. Remember, this filling is going to be rolled into tortillas, so it should have a robust flavor.
5. Fold in the Chicken: Gently fold the shredded chicken into the cream cheese mixture. Use your spatula to really incorporate the chicken so that every strand is coated with the flavorful, creamy sauce. If you’re adding cilantro, this is the time to fold in those 2 tablespoons of fresh, chopped herbs. You want a filling that is evenly mixed and moist, but not watery. It should hold together well when you scoop it. This completes your incredibly delicious and super easy Cream Cheese Chicken Taquitos filling! Set it aside while you prepare your tortillas.

Assembling Your Perfect Cream Cheese Chicken Taquitos

1. Prepare Your Workstation: Gather your prepared filling, your stack of corn tortillas, and your toothpicks (if using). Have a plate or baking sheet ready to place the assembled taquitos. This makes the process much smoother and more efficient.
2. Warm the Tortillas (Crucial Step!): This is perhaps the most important step to prevent your tortillas from tearing when you roll them. Corn tortillas can be stiff and brittle when cold. You have a few options:
   • Microwave Method: Wrap about 5-6 tortillas in a damp paper towel and microwave for 30-45 seconds, or until they are hot and pliable. Repeat with remaining tortillas as you go.
   • Skillet Method: Heat a dry skillet over medium heat. Warm each tortilla for about 15-20 seconds per side until soft and flexible. Keep them covered with a clean kitchen towel to retain warmth while you work.
   • Steamer Method: Use a steamer basket over simmering water for a few minutes. This is my favorite method for truly pliable tortillas.

   You want them warm enough that they are very flexible, almost floppy, but not so hot that they burn your fingers.

3. Fill Each Tortilla: Take one warm tortilla. Place about 1 to 1.5 tablespoons of the Cream Cheese Chicken Taquitos filling in a line across the center, closer to one edge of the tortilla. Don’t overfill! Overfilling makes them harder to roll tightly and can cause the filling to squeeze out during frying. Less is definitely more here.
4. Roll Them Up Tightly: Starting from the edge closest to the filling, begin to roll the tortilla tightly, forming a compact cylinder. The tighter you roll, the better they will hold their shape and the crispier they will become. Once rolled, place them seam-side down on your prepared plate.
5. Secure with Toothpicks (Recommended): If you’re using toothpicks, gently insert one or two through the rolled taquito to secure the seam. This is a small step that makes a big difference, preventing them from unraveling in the hot oil. Remove them after cooking, of course!
6. Repeat and Stack: Continue this process with the remaining tortillas and filling. As you assemble them, place them seam-side down on your plate, perhaps in a single layer or gently stacked if space is an issue. You’re now ready to cook your fantastic Cream Cheese Chicken Taquitos!

Cooking Your Crispy Cream Cheese Chicken Taquitos

Shallow Frying Method (My Personal Favorite!)

1. Heat the Oil: Pour 2-3 cups of your chosen frying oil (vegetable, canola, or corn oil) into a heavy-bottomed skillet or a Dutch oven. You want about 1 to 2 inches of oil. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). If you don’t have a thermometer, you can test it by dropping a tiny piece of tortilla into the oil; it should sizzle vigorously and float to the top immediately. Don’t let it smoke!
2. Fry in Batches: Carefully place 3-4 taquitos into the hot oil, seam-side down first. Do not overcrowd the pan; frying too many at once will lower the oil temperature, leading to soggy taquitos instead of crispy ones.
3. Cook Until Golden and Crisp: Fry the taquitos for about 2-3 minutes per side, turning them gently with tongs, until they are golden brown and wonderfully crispy all over. The exact time will depend on your oil temperature and the thickness of your taquitos. Keep an eye on them to prevent burning.
4. Drain Excess Oil: Once golden, use tongs to carefully remove the taquitos from the oil. Place them on a plate lined with several layers of paper towels to drain any excess oil. This ensures maximum crispiness and less grease.
5. Remove Toothpicks: If you used toothpicks, gently remove them after the taquitos have drained for a minute or two. Be careful, as the taquitos will be hot!
6. Keep Warm and Repeat: While you’re frying the remaining batches, you can keep the cooked taquitos warm in a low oven (around 200°F/95°C) on a wire rack set over a baking sheet. Repeat the frying process until all your magnificent Cream Cheese Chicken Taquitos are cooked.

Baking Method (For a Lighter Touch)

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper. You can also lightly brush the baking sheet with oil.
2. Brush with Oil: Lightly brush or spray each assembled taquito with a thin layer of vegetable or olive oil. This helps them crisp up and achieve a golden color.
3. Bake Until Golden: Arrange the taquitos in a single layer on the prepared baking sheet. Bake for 15-20 minutes, flipping them halfway through, until they are golden brown and crispy. Keep an eye on them, as oven temperatures can vary. While they won’t be as intensely crispy as fried taquitos, they will still be absolutely delicious and a bit healthier!

Air Frying Method (Quick & Convenient)

1. Preheat Air Fryer: Preheat your air fryer to 375°F (190°C) for about 5 minutes.
2. Lightly Oil: Lightly spray or brush your assembled Cream Cheese Chicken Taquitos with a thin layer of cooking oil. This helps with browning and crispiness.
3. Arrange in Basket: Place the taquitos in a single layer in the air fryer basket, ensuring not to overcrowd it. You’ll likely need to work in batches.
4. Air Fry: Air fry for 8-12 minutes, flipping them halfway through, until they are golden brown and crispy. The exact time will depend on your air fryer model. Always check for your desired crispness. This method produces wonderfully crispy results with less oil!

Serving Your Irresistible Cream Cheese Chicken Taquitos

1. Present Beautifully: Arrange your freshly cooked Cream Cheese Chicken Taquitos on a platter. They are fantastic as an appetizer for a party, a fun snack, or even as a light meal with some fresh sides.
2. Offer an Array of Dips: This is where the magic truly happens! Serve them alongside small bowls of your favorite accompaniments:
   • A generous dollop of cool sour cream or tangy Greek yogurt.
   • Creamy homemade or store-bought guacamole, or simply some sliced fresh avocado.
   • Your preferred salsa, whether it’s mild tomato salsa, a smoky chipotle salsa, or a vibrant salsa verde.
   • A dash of your favorite hot sauce for an extra kick.
3. Garnish for Freshness: For an added pop of color and freshness, sprinkle some chopped fresh cilantro, diced red onion, or a crumble of cotija cheese over the top of your taquitos just before serving. A simple side of shredded lettuce and diced tomatoes can also add a refreshing contrast.
4. Enjoy Immediately: Taquitos are always best enjoyed fresh and hot when they are at their crispiest. So, gather your friends and family and dive into these delightful, creamy, and flavorful Cream Cheese Chicken Taquitos!

Chef’s Tips and Tricks for Cream Cheese Chicken Taquitos Success

• Don’t Skip Warming the Tortillas: I cannot stress this enough! Cold, unwarmed corn tortillas will crack and break when you try to roll them, leading to frustration and wasted effort. A minute or two in the microwave or on a dry skillet makes all the difference.
• Avoid Overfilling: It’s tempting to cram as much delicious filling as possible into each taquito, but resist the urge! Overfilled taquitos are harder to roll tightly, more prone to unraveling, and the filling is likely to ooze out during cooking, making a mess. Stick to 1 to 1.5 tablespoons per tortilla for the best results.
• Testing Oil Temperature: If you don’t have a deep-fry thermometer (though I highly recommend one for frying!), you can test your oil by dropping a tiny pinch of flour or a small piece of tortilla into it. If it sizzles gently and bubbles to the surface immediately, your oil is ready. If it just sinks and doesn’t do much, it’s too cold. If it instantly smokes and turns dark brown, it’s too hot. Adjust your heat accordingly.
• Make Ahead: The filling for your Cream Cheese Chicken Taquitos can be prepared a day or two in advance and stored in an airtight container in the refrigerator. This is a great time-saver for busy days. You can also assemble the taquitos ahead of time (without frying) and store them covered in the fridge for a few hours, then fry them just before serving. However, for best crispiness, cooking immediately after assembly is ideal.
• Freezing Taquitos: These taquitos freeze beautifully! After assembling, place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. You can cook them from frozen by baking or air frying, adding about 5-10 minutes to the cooking time, or by frying, though they might take a little longer to become fully crisp. This is perfect for meal prepping a quick snack or appetizer!
• Experiment with Spices: While I’ve given you my tried-and-true spice blend, feel free to adapt it to your taste! A pinch of smoked paprika can add a lovely depth, or a tiny bit of cayenne pepper if you like a more pronounced heat. Don’t be afraid to make these Cream Cheese Chicken Taquitos uniquely yours!
• Corn vs. Flour Tortillas: I prefer corn tortillas for their authentic texture and crispiness when fried, but flour tortillas can also be used. They tend to be a bit softer and chewier, even when fried. If using flour tortillas, make sure they are small, “taco size” ones, and still warm them to make them pliable. They won’t need toothpicks as much as corn tortillas do.

Conclusion:

If you’ve made it this far, I sincerely hope you’re feeling inspired and perhaps even a little hungry! This recipe for homemade taquitos isn’t just another dish; it’s a culinary experience that truly delivers on all fronts: flavor, texture, and pure, unadulterated comfort. What makes these taquitos an absolute must-try, in my humble opinion, is the incredible balance of flavors and the satisfying crunch you get with every bite. The creamy, savory filling, combined with the perfectly crisped tortilla, creates a harmony that’s simply irresistible. It’s the kind of meal that appeals to everyone, from the pickiest eaters to the most discerning palates, making it an instant crowd-pleaser for any occasion, whether it’s a casual weeknight dinner or a lively gathering with friends and family. I promise you, once you taste the delightful crispness giving way to that rich, tender chicken and melty cream cheese interior, you’ll understand exactly why I’m so enthusiastic about them.

The magic of these taquitos extends beyond their inherent deliciousness; they are also incredibly versatile, allowing you to tailor them to your own preferences and what you have on hand. When it comes to serving, the possibilities are truly endless. For a classic approach, I love serving them with a vibrant, chunky pico de gallo or a smooth, spicy salsa roja. A dollop of cool sour cream or a generous scoop of fresh guacamole also provides a wonderful contrast to the warm, crispy taquitos, adding a layer of creamy indulgence. Don’t be afraid to get creative with your dips! A homemade cilantro-lime crema can elevate the flavor profile even further, offering a zesty kick that brightens the whole dish. For those who enjoy a bit more heat, a drizzle of your favorite hot sauce or a fiery chipotle aioli would be an excellent addition.

Elevate Your Taquito Experience

Beyond the dips, consider rounding out your meal with some fantastic side dishes. A simple, crisp green salad with a light vinaigrette offers a refreshing counterpoint, while a side of fluffy Mexican rice or perfectly seasoned refried beans can turn these delicious bites into a complete and satisfying dinner. For something a little different, try a refreshing corn salad with avocado and cotija cheese; its sweetness and tang will beautifully complement the savory taquitos. Or, if you’re hosting a party, simply arrange them on a platter with a variety of dipping sauces, and watch them disappear faster than you can say “more please!”

Now, let’s talk about variations, because making a recipe your own is half the fun! While the classic Cream Cheese Chicken Taquitos are phenomenal as written, feel free to experiment. For a richer filling, consider adding a blend of Monterey Jack or cheddar cheese along with the cream cheese. If you like a little heat, a pinch of cayenne pepper or a finely diced jalapeño in the chicken mixture will certainly wake up your taste buds. Vegetarians could easily adapt this by swapping the chicken for seasoned black beans, sweet potatoes, or a mixture of roasted vegetables, ensuring everyone can enjoy this fantastic dish. You could also try different cooking methods; while deep-frying yields the crispiest results, baking or air-frying offers a slightly lighter, yet still deliciously crunchy, alternative. Using corn tortillas will give you that authentic taquito texture, but flour tortillas can also be used for a slightly softer, chewier wrap if that’s what you prefer or have on hand.

I genuinely believe that cooking should be an enjoyable and rewarding experience, and this recipe absolutely embodies that spirit. It’s straightforward enough for beginners yet impressive enough for seasoned cooks looking for a new favorite. So, I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and give these incredible taquitos a try. Don’t hesitate to put your own spin on them, whether it’s adding extra spice, experimenting with different cheeses, or creating a unique dipping sauce. I would absolutely love to hear about your culinary adventures! Please, when you make them, come back and share your experience. Did you discover a new favorite dipping sauce? Did you add a secret ingredient to the filling? I’m eager to hear all about it and see your amazing creations. Happy cooking, and prepare to fall in love with your new go-to appetizer or meal!