Description
Crispy corn tortillas wrapped around a creamy chicken, spinach, salsa, and cheese filling, then fried until golden and served with fresh toppings.
Ingredients
Scale
- Vegetable or canola oil, for frying
- 3 cups shredded cooked chicken
- 6 ounces cream cheese, softened
- 1½ cups baby spinach, stems removed and chopped
- 1½ cups shredded Colby Jack cheese, or Mexican blend cheese
- ½ cup salsa, store-bought or homemade
- ⅓ cup sour cream
- Salt and pepper to taste
- 12 (6-inch) corn tortillas (or flour tortillas)
Toppings
- Shredded lettuce
- Chopped tomatoes
- Sour cream
- Pico de Gallo
Instructions
- Add the shredded cooked chicken, softened cream cheese, chopped baby spinach, shredded Colby Jack or Mexican blend cheese, salsa, and sour cream to a mixing bowl.
- Stir until the ingredients are evenly combined, then season with salt and pepper to taste.
- Place a portion of the chicken mixture onto each six-inch tortilla, keeping the filling in a manageable line.
- Roll each tortilla tightly around the filling to form a taquito.
- Heat vegetable or canola oil for frying.
- Carefully fry the taquitos until the tortillas are golden and crisp, turning or repositioning them as needed for even cooking. Avoid overcrowding the pan.
- Serve the hot taquitos with shredded lettuce, chopped tomatoes, sour cream, and Pico de Gallo.
Notes
- Soften the cream cheese before mixing so the filling combines smoothly.
- Avoid overfilling the tortillas so they can be rolled tightly and remain intact during frying.
- Serve the taquitos soon after frying for the best crisp texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Fried
- Cuisine: Mexican
Nutrition
- Serving Size: 12 taquitos
- Calories: 330 calories
Keywords: chicken taquitos recipe, chicken taquitos, crispy chicken taquitos, homemade chicken taquitos, chicken and cheese taquitos, Mexican chicken taquitos