Name: Creamy Chicken Spinach Taquitos Recipe
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: Mexican
Ingredients: 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; 15-20 corn or flour tortillas; Guacamole; Sour cream; Salsa; Hot sauce (optional)

Jump to Recipe· 4.1 from 60 reviews

If you are craving a delightful fusion of creamy, cheesy, and savory flavors wrapped in a crispy tortilla, look no further than this Creamy Chicken Spinach Taquitos Recipe. It’s a personal favorite that combines tender shredded chicken with fresh spinach leaves, rich cream cheese, and bold spices, all rolled up and baked or fried to golden perfection. These taquitos are not only a feast for your taste buds but also a vibrant plate of colors and textures that will have everyone asking for seconds.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface next to a light grey cloth, filled with a creamy beige mixture forming the base layer. On the right side of the bowl, there is a pile of fresh, bright green chopped herbs with leafy texture, while on the lower left side, two small piles of ground spices add warm shades of reddish-brown and light brown with a fine powder look. A beige wooden spoon with some creamy mixture clinging to it rests inside the bowl at the top center. The photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients for this dish is refreshingly simple, yet each one plays a crucial role in delivering the perfect balance of creaminess, spice, and freshness. These basics come together to create that irresistible filling and crisp shell you’ll love biting into.

2 cups cooked shredded chicken: Rotisserie chicken works best for tenderness and convenience.
6 ounces cream cheese: Softened to blend smoothly and add creamy richness.
1/4 cup salsa: Your favorite kind brings acidity and a hint of spice.
1/4 cup sour cream: Adds tanginess while keeping the filling moist.
1 cup shredded cheddar cheese: For gooey, melty cheesy goodness.
1 cup baby spinach leaves, chopped: Adds freshness, color, and a nutritional boost.
1/4 teaspoon cumin: Warm and earthy spice that deepens flavor.
1/4 teaspoon garlic powder: Enhances savory notes.
1/4 teaspoon chili powder: Brings a mild kick and complexity.
Salt and freshly ground black pepper: To season perfectly to your taste.
15-20 corn or flour tortillas: Corn for authentic texture or flour for softness and flexibility.
Guacamole, sour cream, salsa, hot sauce: For serving and extra flavor layers.

How to Make Creamy Chicken Spinach Taquitos Recipe

Step 1: Prepare the Creamy Filling

Start by combining the cream cheese, salsa, and sour cream in a mixing bowl. Stir this trio together until it’s silky smooth. Then, fold in the shredded chicken, cheddar cheese, chopped spinach, and all your spices—cumin, garlic powder, chili powder, plus salt and pepper to taste. Give it a good toss so every bite is bursting with flavor.

Step 2: Soften the Tortillas

If you’re using corn tortillas, heat a non-stick griddle over medium-high heat and warm each tortilla for about 15 to 30 seconds on each side until they become soft and pliable. This step is essential to prevent cracking when rolling. Keep them warm and wrapped in foil to stay flexible for filling.

Step 3: Roll the Taquitos

Place a generous spoonful of the creamy filling in a line along the edge of each tortilla. Roll it up tightly from one end to the other to encase the filling securely. You can use a toothpick to keep them together if needed, but sometimes a good, snug roll does the trick just fine.

Step 4: Choose Your Cooking Method

For baked taquitos, preheat your oven to 425 degrees Fahrenheit. Place the rolled taquitos on a baking sheet and lightly spray or brush the tops with cooking oil. Bake them for 15 to 20 minutes until the shells turn crispy and golden.

If you prefer a more indulgent treat, fry your taquitos by heating about 1 1/2 inches of oil in a skillet over medium-high heat. When hot enough that tortillas sizzle on contact, fry the taquitos in batches, turning frequently, until every side is beautifully golden and crispy. Drain on paper towels to remove excess oil.

How to Serve Creamy Chicken Spinach Taquitos Recipe

The image shows five golden-brown rolled tortillas filled with a shredded filling, laid out on a dark metal baking tray. Each roll is garnished with small green herb flakes scattered on top. The tray also holds three small white bowls with different dips: one with chunky green guacamole, one with smooth white sour cream sprinkled lightly with black pepper, and one with bright red salsa. The background surface is a white marbled texture, giving a clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The magic of this Creamy Chicken Spinach Taquitos Recipe really comes alive with fresh, vibrant garnishes. Creamy guacamole, tangy sour cream, and chunky salsa complement the crispy taquitos perfectly. A dash of hot sauce or a squeeze of fresh lime takes these bites to the next level.

Side Dishes

Pair your taquitos with a refreshing salad or Mexican street corn (elote) for a well-rounded meal. Black beans or Spanish rice are also great companions that balance the richness of the taquitos beautifully.

Creative Ways to Present

Elevate your presentation by serving these taquitos upright in a rustic basket lined with colorful napkins. You can also slice them into bite-sized pieces and arrange them on a platter for a crowd-pleasing appetizer. A drizzle of crema or a sprinkle of chopped cilantro adds an extra pop of color and flavor.

Make Ahead and Storage

Storing Leftovers

Leftover taquitos can be stored in an airtight container in the refrigerator for up to 3 days. They maintain their flavor well and are perfect for quick lunches or snacks.

Freezing

You can freeze unbaked taquitos by placing them on a baking sheet until firm, then transferring to freezer bags. Freeze up to 2 months. When ready, bake straight from frozen, adding a few extra minutes to the baking time for a fresh-from-the-oven taste anytime.

Reheating

To reheat, bake leftover taquitos at 375 degrees Fahrenheit for about 10 minutes until warmed through and crispy again. Avoid microwaving if you want to keep that irresistible crunch.

FAQs

Can I use chicken other than rotisserie?

Absolutely! You can use any cooked shredded chicken, whether it’s from leftover roast chicken, grilled chicken breasts, or even canned chicken. The key is tender, well-seasoned chicken for the best flavor.

Are flour or corn tortillas better for taquitos?

Both work wonderfully, but corn tortillas give a traditional texture and more crunch when baked or fried. Flour tortillas are softer and easier to roll, which some people prefer. It’s a matter of personal preference.

Can I make these taquitos vegetarian?

Yes! Simply omit the chicken and add more veggies like black beans, mushrooms, or roasted peppers along with the spinach and cheeses for a delicious vegetarian twist.

Do I have to fry the taquitos?

No! Baking is a fantastic healthier alternative that still delivers a crisp texture without the added oil. Both methods yield delicious results.

How spicy are the taquitos?

The level of spiciness depends on the salsa and chili powder you choose. You can adjust the amount of chili powder to your liking or choose mild salsa to keep it gentle on the heat.

Final Thoughts

Trust me when I say this Creamy Chicken Spinach Taquitos Recipe is an absolute winner for your next meal or gathering. It’s quick to make, incredibly flavorful, and super satisfying whether baked or fried. Give this recipe a try and watch how quickly everyone falls in love with these crispy, creamy little delights!