Name: Taquitos Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 12
Cuisine: Mexican
Ingredients: 12 (6-inch) corn or flour tortillas; 3 cups shredded cooked chicken; 6 ounces cream cheese, softened; 1½ cups baby spinach, chopped; 1½ cups shredded Colby Jack cheese; ½ cup salsa; ⅓ cup sour cream; Vegetable or canola oil (for frying); Salt and pepper to taste

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Crispy Chicken Taquitos That’ll Make You Wanna Dance!

Hey, ever had a snack that just hits ALL the spots? Like, it’s crunchy, cheesy, and super easy to whip up? I mean, who doesn’t love taquitos?!

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

So, I’m in the grocery store, right? And I’m basically a kid in a candy shop when I see the ingredients for taquitos. You’ll need some vegetable oil (or canola, whatever floats your boat), and of course, 3 cups of shredded cooked chicken. I usually just grab a rotisserie chicken because, let’s face it, who has time to cook chicken from scratch? Then, there’s 6 ounces of cream cheese (make sure it’s softened because…nobody wants lumps in their taquitos!).

Next up is 1½ cups of baby spinach. Seriously, it’s like, the sneaky green that makes them feel healthy or something. Don’t forget 1½ cups of shredded Colby Jack cheese – or that Mexican blend – because CHEESE, duh. Oh, and ½ cup of salsa (homemade if you’re feeling fancy, but store-bought works like a charm too).

You’ll also need some sour cream and seasonings, of course, to taste. Grab 12 corn tortillas (or flour if that’s your jam) and your favorite toppings like shredded lettuce, chopped tomatoes, and pico de gallo. Easy peasy!

So Here’s Why I Make This Constantly

Okay, so let me tell you about the first time I made these. My friends were coming over for game night, and I was like, “I need something that’ll WOW them but doesn’t involve an all-day cooking marathon.” Enter: taquitos.

I threw everything together, and honestly, I was a bit of a hot mess—like I overstuffed my first tortilla and it exploded in the oil. (Oops!) But when they came out golden and crispy, I was like a proud parent!! They vanished within minutes, and my friends were begging for the recipe. It became my “go-to” dish, and now, every time I make them, I think about that night. So fun!

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

(Another beautiful shot because we can’t get enough!)

Here’s another angle of the taquitos, because why not show off this deliciousness even more?

The One Trick That Changes Everything

Okay, listen up! It’s all about getting the oil to the right temperature. Like, if it’s too cold, your taquitos will soak up oil and be soggy. If it’s too hot, they’ll burn before they get cooked inside. You want that perfect 350°F! (I just use a thermometer because I’m not a guessing person—can’t deal with burnt food!)

Don’t Mess This Up (My Top Tips)

1. Don’t overstuff the tortillas! I learned this the hard way. Seriously, they’ll just fall apart in the oil, and it’s a total mess.

2. Use tongs! Your fingers will thank you later. Did I mention I burned my hand once because I tried to use my fingers? Yeah, not my brightest moment.

3. Drain them on paper towels! This gets rid of the excess oil so they stay crispy and not soggy.

How to Keep Them From Disappearing (Or, How to Store Them)

Okay, so if you somehow have leftovers (which is rare!), let them cool completely, then pop them in an airtight container. They can chill in the fridge for a couple of days. Just reheat them in the oven for that crispy goodness again. Microwaving them is a no-go. Trust me. You’ll end up with sad, floppy taquitos.

If You Liked This, You’ll Probably Like These Too

You gotta try my Cheesy Quesadillas or the Loaded Nachos! They’re just as fun and guaranteed crowd-pleasers. And if you’re feeling adventurous, my Nacho Cheese Dip is a must-have for game nights!

So, have you ever made taquitos? What’s your go-to party snack? I wanna hear your stories! 🍽️

Taquitos Recipe

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Delight your taste buds with these irresistible homemade Chicken Taquitos! Crispy and golden, these taquitos are stuffed with a savory mixture of shredded chicken, creamy cheese, and fresh spinach. Perfect as an appetizer or a main dish, they are sure to please everyone at your table. Serve them warm with your favorite toppings for a delicious Mexican-inspired meal!

Author: XXXXX
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 12 1x
Category: Appetizer, Main Course
Method: Frying
Cuisine: Mexican

Ingredients

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12 (6-inch) corn or flour tortillas
3 cups shredded cooked chicken
6 ounces cream cheese, softened
1½ cups baby spinach, chopped
1½ cups shredded Colby Jack cheese
½ cup salsa
⅓ cup sour cream
Vegetable or canola oil (for frying)
Salt and pepper to taste

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Instructions

Heat ½ inch of oil in a saucepan over medium heat until it reaches 350 degrees F.
In a large bowl, combine the chicken, cream cheese, spinach, Colby Jack cheese, salsa, sour cream, salt, and pepper.
Spread a few tablespoons of the filling onto the center of each tortilla and roll it tightly. Use tongs to place each taquito seam-side down into the hot oil.
Fry for 2-3 minutes on each side until golden brown. Drain on paper towels.
Repeat with remaining tortillas and serve warm with toppings.