Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Servings: 12
Crunchy tortillas filled with chicken, cream cheese, salsa, cheese, sour cream, and spinach. These are the best taquitos recipe! Serve them with your favorite dipping sauce like red salsa, green salsa, guacamole, etc.
Ingredients
3 c. shredded cooked chicken
vegetable or canola oil for frying
6 oz. cream cheese, softened
½ c. salsa store-bought or homemade
1½ c. shredded Colby Jack cheese or Mexican blend cheese
⅓ c. sour cream
1½ c. baby spinach, stems removed and chopped
12 (6-inch) corn tortillas (or flour tortillas)
salt and pepper to taste
Toppings:
shredded lettuce, chopped tomatoes, sour cream, Pico de Gallo
HOW TO MAKE CREAM CHEESE AND CHICKEN TAQUITOS
Step 1: Add oil to a saucepan, filling about half an inch, and heat (to 350 degrees F) on medium heat.
Step 2: Place the chicken, cream cheese, spinach, Colby Jack cheese, salsa, and sour cream in a large bowl. Mix well and season with salt and pepper.
Step 3: To the center of a tortilla, add a couple of tbsp of the chicken-cream cheese mixture, spreading it out. Then, roll the tortilla. To the hot oil, place the rolled tortilla using tongs, seam side down. Cook for about 2 to 3 minutes on each side until golden brown. Once done, transfer the cooked tortilla to paper towels to drain.
Step 4: Do the same for the remaining tortillas and filling.
Step 5: Serve the cream cheese and chicken taquitos immediately with your preferred toppings. Enjoy!
Notes:
You are welcome to use shredded beef or pork to make these taquitos. To change the flavor, you can also use different salsa.
To make this in advance, prepare the filling as directed for up to 24 hours. Tent and store in the fridge until ready to use.
If you have issues with cracking tortillas when you roll them, just wrap a stack of corn tortillas in damp paper towels and warm them in the microwave for 15 to 30 seconds.
Nutrition Facts:
Amount Per Serving (1 gram): Calories 126 Calories from Fat 99 Fat 11g17% Saturated Fat 6g38% Polyunsaturated Fat 0.5g Monounsaturated Fat 3g Cholesterol 32mg11% Sodium 213mg9% Potassium 88mg3% Carbohydrates 3g1% Fiber 0.3g1% Sugar 1g1% Protein 5g10% Vitamin A 775IU16% Vitamin C 1mg1% Calcium 128mg13% Iron 0.2mg1%
CREAM CHEESE AND CHICKEN TAQUITOS RECIPE
Ingredients
- 3 c. shredded cooked chicken
- vegetable or canola oil for frying
- 6 oz. cream cheese softened
- ½ c. salsa store-bought or homemade
- 1½ c. shredded Colby Jack cheese or Mexican blend cheese
- ⅓ c. sour cream
- 1½ c. baby spinach stems removed and chopped
- 12 6-inch corn tortillas (or flour tortillas)
- salt and pepper to taste
- Toppings:
- shredded lettuce chopped tomatoes, sour cream, Pico de Gallo
Instructions
- Add oil to a saucepan, filling about half an inch, and heat (to 350 degrees F) on medium heat.
- Place the chicken, cream cheese, spinach, Colby Jack cheese, salsa, and sour cream in a large bowl. Mix well and season with salt and pepper.
- To the center of a tortilla, add a couple of tbsp of the chicken-cream cheese mixture, spreading it out. Then, roll the tortilla. To the hot oil, place the rolled tortilla using tongs, seam side down. Cook for about 2 to 3 minutes on each side until golden brown. Once done, transfer the cooked tortilla to paper towels to drain.
- Do the same for the remaining tortillas and filling.
- Serve the cream cheese and chicken taquitos immediately with your preferred toppings. Enjoy!
