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Home » Creative Recipes » Appetizers » Chicken and Cream Cheese Taquitos

Aqua colored plate with golden fried Chicken and cream cheese taquitos topped with sour cream, chopped tomatoes, and cilantro.

Chicken and Cream Cheese Taquitos

BY: Michele
PUBLISHED: Aug 9, 2022
UPDATED: Sep 13, 2022
6 Reviews / 5 Average
5 Comments
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Chicken and Cream Cheese Taquitos on a plate in the top photo of the pin. In the bottom photo of the pin is a partial taquito being held over the plate.
1-photo pin with a photo of 5 Chicken and Cream Cheese Taquitos on an aqua plate topped with sour cream chopped tomatoes, chopped cilantro, and queso fresco cheese.

Chicken and Cream Cheese Taquitos have a creamy and flavorful chicken and cream cheese filling with a crispy outer shell, making it a perfect finger food for tailgating.

Are you gearing up for the big game tailgating party or getting ready for a Mexican fiesta? Be sure to include these tasty taquitos on the Mexican menu!

5 chicken and cream cheese taquitos on an aqua plate garnished with sour cream, chopped tomatoes, chopped cilantro and Mexican queso fresco.

Serve these crispy taquitos with other Mexican Appetizers, such as Guacamole, Queso, your favorite red salsa, or Salsa Verde, green salsa.

Jump to:
  • Why You’ll Love This Recipe
  • Why This Recipe Works
  • What You’ll Need To Make This Recipe
  • Ingredients
  • How To Make Chicken And Cream Cheese Taquitos
  • Recipe Tips
  • Variations
  • What To Serve With Taquitos
  • FAQs
  • What Is The Difference Between Taquitos and Flautas?
  • Who Invented Taquitos?
  • More Recipes
  • Recipe
  • ⭐ Reviews
5 chicken and cream cheese taquitos on an aqua plate garnished with sour cream, chopped tomatoes, chopped cilantro and Mexican queso fresco, with sprigs of cilantro, 2 small white bowls in the upper right, one with salsa, and one with guacamole, with a wide striped napkin in the top right that has colors of pink, green, blue, and white.

Why You’ll Love This Recipe

  • Tasty Filling. The taquito filling has an amazing flavor with the lightly spicy creamy chicken filling with its zesty Mexican seasoning. It is so delicious that I’m sure it will become a family favorite.
  • Contrasting Textures. The contrasting textures add to the overall enjoyment of this handheld appetizer as the creamy chicken filling pairs nicely with the crispy tube-shaped shell.
  • Finger Food. No knives and forks are needed with this casual appetizer. Go ahead pick it up with your hands and dip it into your favorite salsa, guacamole, or queso.
  • Easy Recipe. You’re going to love how easy it is to make this recipe. Ready in only 20 minutes, it is sure to become a family favorite.

Why This Recipe Works

  • Taste-Tested. I have made this several times for my husband and me, and he is one happy taste tester whenever I make these Chicken and Cream Cheese Taquitos. Therefore, you can rest assured that the recipe works.
  • Step By Step. I include step-by-step photos and a video to help you follow the step-by-step instructions and to make the recipe-making process as easy as possible.
  • Ingredients and Substitutions. I discuss each specific ingredient, why I used them, and possible substitutions.
  • Recipe Tips. I include my recipe notes and tips for success to help you be successful when making this Chicken Taquitos recipe.
  • FAQs. I answer common questions so you will have all the information you need when making this great recipe.
A close up of a chicken and cream cheese taquito with ai bite taken out of it being held above a plate of more chicken taquitos (blurred) on an aqua plate.

What You’ll Need To Make This Recipe

Equipment

The affiliate links below will allow you to see the product on Amazon.com. If you purchase one of the items, I will receive a very small commission on the product, which does not increase the price.

  • Mixing Bowls
  • Large spoon
  • Large Skillet or Dutch Oven or Air Fryer
  • Candy or Deep Fry Thermometer
  • Tongs
  • Serving Plate

Ingredients

Below I discuss the ingredients and possible substitutions in case you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.

Overhead view of ingredients, labeled with blue labels and white text, in individual white bowls or sitting on white plates, all on a light blue-gray countertop with gray and brown spots.

Taquitos

  • Cream Cheese. You’ll need one block of cream cheese. I recommend using good-quality cream cheese. I know I can buy the grocery store generic cream cheese instead of the brand-name cream cheese, but it does not have the same texture and consistency as the brand name.
  • Taco Seasoning. I used my Homemade Taco Seasoning. However, you could use store-bought taco seasoning. If you use store-bought taco seasoning, I recommend not adding any additional salt as the seasoning will already contain a lot of salt.
  • Garlic Powder.
  • Salsa (Optional). I like to add a little salsa roja (or red salsa) to the cream cheese mixture. Salsa Verde or green salsa would work as well. However, if you want to minimize the spice level, just leave it out. Have more salsa available for dipping when serving the taquitos.
  • Chicken. You’ll need chicken that has already been cooked and shredded. Therefore, rotisserie chicken is great for shredded chicken, or if you have leftover cooked chicken, that will also work. You can use either skinless chicken breasts or thighs, just so long as they have been cooked and shredded.
  • Cheese. You can use your favorite cheese that melts well. I used a package of pre-shredded Mexican Blend cheese to make it easy. However, for the best texture and quality possible, use a block of cheese and shred it yourself. If you have the time, go ahead and do that.
  • Fresh Cilantro. While I may compromise on cheese, I won’t compromise on cilantro. You will need fresh chopped cilantro. It takes no time to chop it up and the taste and texture are way better than dried cilantro. Reserve some cilantro to use as a garnish.
  • Corn Tortillas. If you can make corn tortillas or buy homemade ones, your tortillas will have the best flavor. However, the next option is store-bought corn tortillas, which is what most people will have access to. While you can use flour tortillas, I don’t recommend them for this particular recipe, as you want the tortillas to get nice and crispy, and the corn tortillas have the best texture.
  • Oil. For frying, you’ll need enough vegetable oil, or avocado oil, to fill a skillet or pot about 1-inch deep.

Garnish

  • Sour Cream or Mexican Crema. I like to use either sour cream or Mexican Crema as a garnish.
  • Queso Fresco. I like to use crumbled cheese as a garnish when serving.
  • Cilantro. You’ll need more chopped cilantro for a garnish.
  • Pico de Gallo. I like to use this Pico de Gallo recipe. However, you could also use plain chopped tomatoes as a garnish.

How To Make Chicken And Cream Cheese Taquitos

6-photo collage, with 2 photos each row, showing the steps of how to make the chicken filling, and roll and fry the taquitos.
  1. Make The Chicken Filling. Combine the cream cheese, chili powder, garlic powder, chicken, cheese, and cilantro.
  2. Warm The Tortillas. Place the tortillas on a plate and cover them with a damp paper towel. Heat in the microwave for 30 seconds.
  3. Fill The Tortillas. Keep the tortillas covered and warm and remove one, then fill with 2 to 3 tablespoons of chicken mixture. Roll the tortilla up tight. Repeat until all the tortillas are filled.
  4. Fry The Taquitos. Heat the oil over medium-high heat. Using tongs, hold the tortilla together and place it in the hot pan. Place seam side down. Cook until golden brown on all sides. Repeat until all are cooked.
  5. Drain The Taquitos. Remove and place on a paper towel-lined plate or a rack.
  6. Serve The Taquitos. Serve with sour cream and salsa.
An overhead view of 5 Chicken and Cream Cheese Taquitos on an aqua plate garnished with sour cream, cilantro, chopped tomatoes, and queso fresco. Above the plate are sprigs of cilantro, and small white bowl of guacamole, and a small white bowl of red salsa, with a brightly multi-colored napkin in the bottom right with pin, orange, yellow, blue and green colors.

Recipe Tips

  • Tortillas breaking? Follow step number 2 above. “Place the tortillas on a plate and cover them with a damp paper towel. Heat in the microwave for 30 seconds.” This will allow the tortillas to be more pliable and roll easier.
  • Tortillas don’t stay rolled up?  Use a toothpick to poke in the end before frying. If they still don’t stay rolled up, use metal tongs to hold the taquitos together while frying.
  • Taquitos burning? Don’t let the oil overheat or your tacos will burn quickly. I recommend using a candy thermometer to measure the temperature of the oil.
  • Cooking in Batches. If you are cooking the taquitos in batches, place the cooked taquitos on a foil-lined baking sheet and keep them warm in the oven preheated to  200 degrees F.
  • Freezing Taquitos. Place cooled finished taquitos on a baking sheet and place them in the freezer until they are completely frozen. Then remove the frozen taquitos and place them in freezer bags to store for up to 3 months in the freezer.
  • Reheating Taquitos. The quickest and easiest way to reheat the taquitos and keep them crisp is to reheat them in the air fryer at 350 degrees F for about 3 minutes. For frozen taquitos, reheat them for about 6 minutes.

Variations

  • Change The Filling. You can create Beef Taquitos or Pork Taquitos by using beef or pork as a protein instead of chicken.
  • Chicken Filling. If you don’t want to use rotisserie chicken for the filling, use this Oven Roasted Chicken Recipe and shred the chicken.
  • Change The Seasoning. You can change the flavor of the filling by using your favorite seasonings or salsa. For example, add a chipotle pepper with a teaspoon of adobo sauce to the filling.
  • Change The Cooking Method. Create Air Fryer Taquitos or Oven Baked Taquitos by changing how you cook the taquitos.

What To Serve With Taquitos

Serve these yummy chicken and cream cheese taquitos with your favorite dip or salsa. Below are a few of my favorites!

  • Game Day Guacamole
  • Salsa Verde
  • Creamy Tomatillo Jalapeno Ranch Dip
  • Mexican Rice
  • Instant Pot Refried Beans
A Chicken and Cream Cheese Taquito standing straight up in a small bowl of guacamole, with the rest of the plate of taquitos in the background on an aqua plate.

FAQs

Why Do Tortillas Break?

Tortillas will break if they are not hot enough or if they are not moist enough. This is why I include in the instructions heating the tortillas in damp paper towels in a microwave briefly before rolling them because this will help prevent them from breaking.

What Is The Difference Between Taquitos and Flautas?

Taquitos use corn tortillas, which are often smaller than flour tortillas. Flautas use large flour tortillas, often burrito size, and are then fried.

Who Invented Taquitos?

While Taquitos are considered Mexican food by many, according to Foodimentary.com, they are believed to have been invented by a 1940s tortilla factory owner in San Diego to increase sales.

More Recipes

  • Chicken Empanadas
  • Chicken Dorito Casserole
  • BBQ Chicken Tostadas
A close up view of a half of a chicken and cream cheese taquito so you can see a little of the chicken and cream cheese filling inside, sitting on top of other whole taquitos on an aqua plate with sour cream, chopped tomatoes, cilantro, and queso fresco as garnishes, on an aqua plate.

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Recipe

Aqua colored plate with golden fried Chicken and cream cheese taquitos topped with sour cream, chopped tomatoes, and cilantro.
Print Pin Save Saved!
5 from 6 votes

Chicken And Cream Cheese Taquitos

Crispy fried corn tortillas stuffed with a lightly spicy, creamy chicken filling make these Chicken and Cream Cheese Taquitos a perfect handheld Mexican appetizer for your next fiesta!
Course Appetizers, Main Dishes
Cuisine Mexican, Tex-Mex
Keyword Chicken and Cream Cheese Taquitos, chicken taquitos, Flautas, Taquitos
Prep Time 10 minutes
Cook Time 10 minutes
Servings 20
Calories 115kcal
Author Michele @ Flavor Mosaic

Ingredients

  • 1 (8-oz block) cream cheese (room temp)
  • 1.5 teaspoon taco seasoning
  • 1 teaspoon garlic powder
  • 2 tablespoons red salsa
  • 3 cups chicken cooked and shredded (Rotisserie)
  • 2 cups Mexican blend cheese
  • 1 large bunch cilantro chopped
  • 20 corn tortillas
  • Oil for frying – an inch deep in the pan
  • Sour cream for serving
  • Salsa for serving
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Instructions 

Preparing The Chicken Filling

  • In a medium bowl, stir together the cream cheese, taco seasoning, garlic powder, salsa, chicken, cheese, and cilantro.

Preparing The Tortillas

  • Place the corn tortillas on a plate and cover them with a damp paper towel. Heat the tortillas in the microwave for 30 seconds. Add another 30 seconds, if necessary, to warm the tortillas.
  • Keep the tortillas covered and warm. Remove one tortilla and fill it with 2 to 3 tablespoons of chicken filling. Roll the tortilla tightly. Repeat until all the tortillas are filled with the chicken mixture.

Frying Instructions

  • Heat the oil over medium-high heat. Using tongs, hold the taquito together and place it, seam-side down, in the hot oil in one layer. Cook the taquitos until they are golden brown on all sides. Repeat until all are cooked. Skip to Draining the Taquitos instructions.

Baking Instructions

  • Preheat the oven to 425 degrees F.
  • Place the Chicken Taquitos in one layer on a foil foil-lined baking sheet, and bake for 15 minutes. Skip to Draining The Taquitos instructions.

Air Frying Instructions

  • Preheat the air fryer for 5 minutes at 400 degrees F. Place the taquitos in one layer in the air fryer. Make sure that they are not touching each other. You may have to air fry the taquitos in batches. Air Fry for 7 minutes or until golden brown and crispy.

Draining The Taquitos

  • Remove the taquitos and place them on a baking rack inside a baking sheet, or a paper towel-lined plate.

Serving the Taquitos

  • Serve with sour cream, guacamole, and salsa.

Video

Notes

  • Tortillas breaking? Follow step number 2 above. “Place the tortillas on a plate and cover them with a damp paper towel. Heat in the microwave for 30 seconds.” This will allow the tortillas to be more pliable and roll easier.
  • Tortillas don’t stay rolled up?  Use a toothpick to poke in the end before frying. If they still don’t stay rolled up, use metal tongs to hold the taquitos together while frying.
  • Taquitos burning? Don’t let the oil overheat or your tacos will burn quickly. I recommend using a candy thermometer to measure the temperature of the oil.
  • Cooking in Batches. If you are cooking the taquitos in batches, place the cooked taquitos on a foil-lined baking sheet and keep them warm in the oven preheated to  200 degrees F.
  • Storing Taquitos. Store in an airtight container in the refrigerator for up to 5 days.
  • Freezing Taquitos. Place cooled finished taquitos on a baking sheet and place them in the freezer until they are completely frozen. Then remove the frozen taquitos and place them in freezer bags to store for up to 3 months in the freezer.
  • Reheating Taquitos. The quickest and easiest way to reheat the taquitos and keep them crisp is to reheat them in the air fryer at 350 degrees F for about 3 minutes.

Nutrition

Calories: 115kcal | Carbohydrates: 12g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 97mg | Potassium: 79mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 95IU | Vitamin C: 0.2mg | Calcium: 96mg | Iron: 0.5mg

Filed Under: Appetizers, Chicken, Cinco De Mayo, Custom 3 Featured Posts, Dinner, Meat / Poultry Appetizers, Mexican, Tex-Mex Recipes

DISCLOSURE: Flavor Mosaic is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Please note: This blog may contain affiliate links to products I use and love. I earn a small commission, at no extra cost to you, to help with blog expenses when you make a purchase through an affiliate link. Thank you for your support!

Reader Interactions

Michele F - Owner / Founder / Creator / Blogger at Flavor Mosaic
Michele

Hi, I’m Michele Feuerborn, wife, and dog Mom, with 20+ years experience as a home cook. I’m the Founder of Flavor Mosaic, as well as the author, recipe developer, and photographer. I share fast, easy, flavorful recipes with bold flavors, featuring Instant Pot recipes and Southern and Mexican cuisines.

Comments

  1. Carrie Robinson says

    August 9, 2022 at 11:33 am

    The filling for these sounds amazing! Definitely adding this to my weekly dinner rotation soon. 🙂

    Reply
  2. Andrea says

    August 9, 2022 at 11:53 am

    Loved this simple recipe for one of my favorite quick dinners. I used the air fryer method and they were so crispy and perfect!

    Reply
  3. Beth says

    August 9, 2022 at 12:12 pm

    Perfect – a dinner that’s gluten-free, flavorful, and the whole family loves it! Great recommendation to do these in the air fryer – gotta try that next!

    Reply
  4. Kathleen says

    August 9, 2022 at 12:26 pm

    Love the filling with the addition of cream cheese in the chicken taquitos. Will be making these for my family ASAP!

    Reply
  5. Ieva says

    August 9, 2022 at 12:40 pm

    Just made these in an air fryer just for me and my husband to snack on! Delicious, cheesy crispy goodness! So easy to make too! Perfect for an evening snack, but I will definitely make these again for a friends gathering too!

    Reply

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