Easy Cream Cheese Chicken Taquitos

Name: Easy Cream Cheese Chicken Taquitos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 2 cups cooked, shredded chicken; 8 oz cream cheese, softened; 1 cup shredded Mexican cheese blend; 1 teaspoon garlic powder; 1 teaspoon chili powder; 1 teaspoon cumin; Salt and pepper to taste; 12 small flour tortillas; Vegetable oil, for frying; Optional garnishes: cilantro, lime wedges, diced tomatoes

by Isabella Reed Published: September 24, 2025

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There’s something magical about the crispy crunch of a perfectly fried taquito — especially when it’s filled with creamy, savory cream cheese chicken. These Cream Cheese Chicken Taquitos have been a family favorite in my kitchen for years, whether served as a quick weeknight dinner or a crowd-pleasing appetizer at gatherings. The combination of tender shredded chicken, melty cheeses, and warm spices wrapped in a golden tortilla is simply irresistible. Plus, they’re ready in under 30 minutes, making them a lifesaver for busy nights.

Why You’ll Love Cream Cheese Chicken Taquitos

Let me tell you why these taquitos are going to become your new obsession. First off, that crispy outer shell? Pure magic. But the real star is the creamy, cheesy chicken filling that melts in your mouth with every bite. I’ve lost count of how many times I’ve made these, and every single time, they disappear faster than I can say “dinner’s ready!”

Here’s Why They’re a Must-Try:

Family-Friendly: My picky eaters go crazy for these! The crispy texture and cheesy filling are kid-approved, while the spices give adults that “mmm” moment.
Quick & Easy: From fridge to plate in 25 minutes flat. When I’m scrambling at 5pm with no dinner plan? These taquitos save the day every time.
Versatile: Game day snacks? Check. Light dinner with a salad? Check. Midnight snack straight from the fridge? Been there. They work for everything.
Freezer-Friendly: I always double the batch. Pop extras in the freezer, and you’ve got instant comfort food whenever cravings hit.
Customizable: Like it spicy? Add some diced jalapeños. Want extra crunch? Top with shredded lettuce. This recipe is your playground.

Trust me, once you try that first crispy-creamy bite, you’ll be hooked just like my family is. And the best part? They’re even easier than they look – no fancy skills required!

Ingredients You’ll Need for Cream Cheese Chicken Taquitos

Alright, let’s gather our goodies! The beauty of these cream cheese chicken taquitos is that you probably have most of this stuff already. I love a recipe that doesn’t require a special trip to the store.

The Star Players:

2 cups cooked, shredded chicken: This is your biggest shortcut opportunity. I almost always grab a rotisserie chicken from the store – it’s juicy, flavorful, and means dinner is on the table even faster.
8 oz cream cheese, softened: Don’t even try to mix it straight from the fridge, trust me. Let it sit on the counter for a good 30 minutes. Room temp cream cheese blends into that chicken like a dream and creates the most luscious, creamy filling.
1 cup shredded Mexican cheese blend: That melty, gooey factor is key! I usually have a bag of the pre-shredded blend, but a block of Monterey Jack or sharp cheddar that you grate yourself works wonderfully too.

The Flavor Boosters:

1 teaspoon garlic powder: It distributes the flavor so evenly. If you’re a fresh garlic fanatic like me sometimes, a clove or two of minced garlic is a fantastic swap.
1 teaspoon chili powder: This gives it that warm, classic Mexican flavor without being too spicy. Feel free to add a pinch more if you like a little kick!
1 teaspoon cumin: Oh, that warm, earthy smell when it hits the bowl… it’s just the best. Don’t skip it!
Salt and pepper to taste: Seriously, taste your filling before you roll! Season it well. It makes all the difference.

The Wrappers & Fry:

12 small flour tortillas: The small fajita-size ones (about 6-inch) are perfect. They roll up nice and tight. For a gluten-free version, corn tortillas work great – just warm them up first so they don’t crack on you.
Vegetable oil, for frying: You’ll need enough to come up about ½ inch in your skillet. Any neutral oil like canola or avocado works perfectly here.

The Pretty Stuff (Optional, but so good):

Optional garnishes: I love a sprinkle of fresh chopped cilantro, a big squeeze of lime juice, some diced tomatoes, or a cool dollop of sour cream on top. It just makes everything pop!

Step-by-Step Instructions for Cream Cheese Chicken Taquitos

Okay, friends, let’s get rolling—literally! These cream cheese chicken taquitos come together faster than you’d think, and I’ve got all my little tricks lined up to make sure yours turn out perfect.

1. Prepare the Filling

Grab your biggest mixing bowl—trust me, you’ll want the space. Plop in your shredded chicken (I like to give it a quick chop if the pieces are too long), that softened cream cheese, shredded cheese, and all your spices. Now, roll up your sleeves and mix it all together until it’s creamy and dreamy. The smell alone will make your stomach growl! Pro tip: Taste a little pinch and adjust the salt or spices if needed. You’re the boss here.

2. Assemble the Taquitos

Lay out your tortillas like little blank canvases. Spread about 2 tablespoons of filling down the center—don’t overstuff or they’ll burst open when frying (learned that the hard way!). Now, roll ‘em up tight like a sleeping bag, tucking in the sides as you go. If they’re being stubborn, secure them with toothpicks. My grandma used to say, “A tight taquito is a happy taquito,” and she wasn’t wrong.

3. Heat the Oil

Time for the crispy magic! Pour about ½ inch of oil into your heaviest skillet—cast iron is my go-to for even heating. Heat it over medium until it shimmers (about 350°F if you’re using a thermometer). No thermometer? No sweat. Test with a tiny piece of tortilla—if it sizzles immediately, you’re golden. Literally.

4. Fry to Crispy Perfection

Carefully lower your taquitos into the oil seam-side down (this helps them stay rolled). Don’t crowd the pan—give them some breathing room! Fry for 2-3 minutes per side until they’re that perfect golden-brown color. Listen for that happy crackle—that’s the sound of success. Careful though, they like to splatter a bit!

Cream Cheese Chicken Taquitos - detail 1

5. Drain and Serve

Transfer your crispy beauties to a paper towel-lined plate to drain. Resist eating one straight away—that oil is lava-hot! Give them just a minute, then serve ‘em up with whatever makes your heart sing: lime wedges for squeezing, fresh cilantro confetti, or my personal weakness, a big swoosh of cool sour cream.

See? Easy-peasy! Now go forth and fry—or bake, if that’s your jam (instructions for that are coming up next). Either way, prepare for compliments!

Cream Cheese Chicken Taquitos Variations

One of my favorite things about these taquitos? You can tweak them a million ways to suit your mood or what’s in your fridge. Here are some of my go-to twists—because variety is the spice of life, right?

Baked Option

Want to skip the frying? No problem! Just brush your rolled taquitos lightly with oil (I use a pastry brush or even a spray bottle) and pop them on a baking sheet. Bake at 400°F for about 15 minutes, flipping halfway, until they’re golden and crispy. They won’t get *quite* as crunchy as fried, but they’re still delicious—and a bit lighter, which means you can eat more, right?

Spicy Kick

If your crew likes heat like mine does, jazz up the filling! I’ll sometimes stir in a handful of diced jalapeños (fresh or pickled—both work) or a big glug of my favorite hot sauce. A pinch of cayenne pepper or some chopped chipotles in adobo sauce also adds that smoky heat we love. Just taste as you go—you can always add more spice, but you can’t take it out!

Vegetarian Twist

For my plant-loving friends, swap the chicken for black beans (mashed slightly so they stick together) or sautéed mushrooms. I once used a mix of roasted sweet potatoes and black beans when we had vegetarians over, and honestly? The meat-eaters fought over them too. The cream cheese keeps everything rich and satisfying.

Gluten-Free

Easy fix—just use corn tortillas instead of flour! Warm them first (I microwave them between damp paper towels for 30 seconds) so they roll without cracking. Double-check your other ingredients (especially pre-shredded cheese—some brands use anti-caking agents with gluten), and you’re good to go. They’ll be a little more fragile than flour tortillas, but just as tasty.

The best part? Once you’ve got the basic method down, you can get creative. Think leftover taco meat instead of chicken, or swapping in pepper jack cheese for extra zing. Make ‘em your own!

Serving and Storage Tips for Cream Cheese Chicken Taquitos

Okay, let’s talk about the best ways to serve these beauties—and what to do when (if!) you have leftovers. Because let’s be real, sometimes I make a double batch just so I *can* have leftovers!

Serving Suggestions

First things first: dipping sauces! A big bowl of guacamole is my go-to—that cool creaminess against the crispy taquito is heaven. Salsa (especially a tangy verde) is classic, but don’t sleep on a drizzle of chipotle mayo or a side of warm queso for dipping. My kids love ‘em with plain sour cream, while my husband insists on adding pickled jalapeños on top. For a fresh touch, pile on some shredded lettuce, diced tomatoes, or a squeeze of lime. Honestly? There’s no wrong way to serve these.

Storing Leftovers

If by some miracle you have leftovers, let them cool completely, then tuck them into an airtight container in the fridge. They’ll keep for about 3 days—though in my house, they rarely last that long! The filling stays creamy, but the tortillas lose their crispness. No worries though—I’ll show you how to bring that crunch back.

Freezing

Here’s my secret weapon: freezer taquitos! Assemble them (but don’t fry), then lay them in a single layer on a baking sheet and freeze until solid—about 2 hours. Once frozen, transfer to a freezer bag—they’ll keep for up to 3 months. When cravings hit, fry or bake straight from frozen (no thawing needed!), just add an extra 2-3 minutes to the cook time. It’s like having homemade fast food at your fingertips!

Reheating

For fridge leftovers, skip the microwave (soggy taquitos are sad taquitos). Instead, pop them in a 350°F oven or air fryer for 5-7 minutes until they’re hot and crispy again. If they seem dry, a quick spritz of oil before reheating works wonders. They won’t be *quite* as perfect as fresh, but they’re still darn delicious—especially at midnight when no one’s watching.

Pro tip: Label your freezer bags with the date—future you will be grateful when you’re digging for a quick meal. Now go forth and taquito to your heart’s content!

Helpful Notes for Perfect Cream Cheese Chicken Taquitos

Over the years, I’ve picked up a few tricks that make these taquitos foolproof—because no one wants a taquito disaster when hunger strikes. Here’s my little black book of taquito wisdom:

Tortilla Tricks

Cold tortillas crack. Warm tortillas roll like a dream. Pop your stack in the microwave between damp paper towels for 10 seconds—just enough to make them flexible without turning them gummy. And if you’re using corn tortillas? This step is non-negotiable unless you want a taquito explosion!

Oil Temperature Matters

Frying is all about that Goldilocks zone. Too hot, and your taquitos will burn before the filling heats through (been there, cried over that). Too cool, and they’ll soak up oil like sponges. Aim for 350°F if you’re using a thermometer. No thermometer? The handle of a wooden spoon should bubble steadily when dipped in the oil—that’s your cue. For more on safe frying temperatures, check out this food safety guide.

Batch Cooking Bonus

These taquitos freeze like champs—I always double the filling and make a giant batch. Assemble extras, freeze them raw on a baking sheet, then bag ‘em. Future you will high-five present you when you’ve got crispy taquitos ready in 15 minutes on a crazy weeknight.

Lighter Options

Want to lighten things up? Reduced-fat cream cheese works just fine here—the spices keep it flavorful. And baking instead of frying still gives you that satisfying crunch (just don’t skip the oil brush—it’s what makes them crisp up). My sister swears by air frying them at 375°F for 8 minutes—crispy with zero guilt!

Remember: cooking is supposed to be fun. If your taquitos aren’t perfectly rolled or your first batch comes out too dark? No stress—they’ll still taste amazing. The more you make them, the more little tricks you’ll discover. Happy taquito-ing!

Frequently Asked Questions About Cream Cheese Chicken Taquitos

I get asked about these taquitos all the time—so let’s tackle the big questions! After making these probably a hundred times (no exaggeration), I’ve learned a thing or two to help you avoid any taquito troubles.

Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas give that authentic crunch, but here’s my secret: microwave them between damp paper towels for 20-30 seconds first. It softens them just enough to roll without cracking. And roll them tight—corn tortillas need a little extra love to stay closed!

How do I prevent taquitos from unrolling while frying?

Oh, the great unrolling debacle—we’ve all been there! Here’s what works for me: first, place them seam-side down in the oil (the heat seals them shut). If they’re still being stubborn, poke a toothpick through the middle like a little taquito belt. Just remember to take it out before serving—no one wants a toothpick surprise!

Can I make these ahead of time?

You bet! I often assemble them the night before, cover the tray with plastic wrap, and refrigerate. The cold actually helps them hold their shape better when frying. Just let them sit at room temp for 10 minutes before cooking so the oil temperature doesn’t drop too much. They’ll still fry up perfectly golden.

What’s the best dipping sauce for taquitos?

Oh, let me count the ways! My family fights over three favorites: cool sour cream (the classic), vibrant salsa verde (that tang cuts through the richness), and my creamy avocado-cilantro lime sauce (blend 1 avocado with ¼ cup sour cream, juice of 1 lime, a handful of cilantro, and a pinch of salt—trust me on this one).

Got more questions? Drop them in the comments—I love helping troubleshoot! After all, taquitos should bring joy, not stress.

Final Thoughts

Well, there you have it—my absolute favorite way to make Cream Cheese Chicken Taquitos! These little crispy rolls of joy have saved me on busy nights, wowed guests at parties, and become a regular in my meal rotation for good reason. That creamy, cheesy filling paired with the golden crunch? Pure magic.

What I love most is how forgiving this recipe is. Forget the exact spice measurements? No problem—taste as you go. Out of one cheese? Swap in another. Want them lighter? Bake ‘em. The basics are simple, but the possibilities are endless. I’ve made these with leftover Thanksgiving turkey, with added corn and black beans, even with buffalo sauce swirled in—they always work.

So whether you’re frying up a batch for game day or baking a quick weeknight dinner, I hope these taquitos bring as much joy to your table as they have to mine. Now go grab that cream cheese and get rolling—and don’t forget to tell me how yours turned out in the comments!

Easy Cream Cheese Chicken Taquitos