Making Cream Cheese Chicken Taquitos 30 Minutes for the first time was a game-changer for me. I couldn’t believe how quickly they came together with minimal fuss. The creamy filling, golden crispy tortilla, and just the right hint of spice make these a staple in my kitchen.
Whether it’s a casual family dinner or a crowd-pleasing appetizer, they’re always a hit. Plus, they’re ready in just 30 minutes, which is a huge win on busy nights!
Ingredients You’ll Need
These flavorful taquitos come together with just a handful of ingredients.
- 2 cups shredded chicken: Juicy chicken is the backbone of this recipe and holds all the flavors together.
- 4 ounces cream cheese (softened): Adds rich, creamy texture to the filling that everyone loves.
- 1 cup shredded Mexican cheese blend: Freshly shredded cheese melts better and tastes amazing.
- 1 teaspoon garlic powder: Enhances the savory flavor in every bite.
- 1 teaspoon chili powder: Brings a little heat without overpowering the dish.
- ½ teaspoon cumin: Adds a warm, earthy undertone to balance out the spice.
- Salt and black pepper to taste: A classic seasoning duo to enhance all the flavors.
- 8 small flour tortillas: The perfect size for bite-sized, crispy taquitos.
- Vegetable oil (enough for frying): Essential for achieving that golden, crunchy exterior.
Note: This recipe serves approximately 4 people.
Variations for Every Taste
Make this recipe your own with fun, flavorful variations.
- Vegetarian-Friendly: Swap the chicken for black beans, roasted peppers, and sweet corn.
- Spice Boost: Add diced jalapeños or a splash of hot sauce for extra heat.
- Cheese Swap: Experiment with cheddar, Monterey Jack, or even pepper jack for a bolder flavor.
- Protein Twist: Try shredded beef or pork if you’re craving something different.
Cooking Time
This is a fuss-free recipe that fits right into your schedule.
- Prep Time: 20 minutes
- Cooking Time: 10 minutes
- Total Time: 30 minutes
Equipment to Grab
Get these tools ready before you start for a smooth cooking experience.
- Mixing Bowl: To combine the rich, creamy filling.
- Skillet: Perfect for frying taquitos evenly.
- Toothpicks: Keeps taquitos securely rolled while frying.
- Wire Rack or Paper Towels: For draining extra oil to keep them crispy.
How to Make Cream Cheese Chicken Taquitos?
These taquitos are surprisingly simple and oh-so-tasty. You’ll be making them on repeat.
Step 1: Prepare the Filling
Combine the shredded chicken, cream cheese, shredded Mexican cheese blend, garlic powder, chili powder, cumin, salt, and black pepper in a mixing bowl. Mix until everything is blended into a creamy, flavorful filling. This step is where all the magic happens!
Step 2: Warm the Tortillas
Warm the flour tortillas slightly to make them pliable and easy to roll. You can heat them in the microwave covered with a damp paper towel or toss them onto a skillet for a few seconds. Skipping this step can lead to cracking, so don’t miss it!
Step 3: Fill and Roll
Spoon about two tablespoons of filling onto each tortilla and spread it slightly. Roll the tortilla tightly around the filling, tucking in the ends for a neat finish. Secure each one with a toothpick if needed to keep it from unrolling. Trust me, this extra step ensures flawless frying.
Step 4: Fry to Perfection
Heat vegetable oil in a skillet over medium-high heat. Once it’s hot (around 350°F), fry the taquitos in small batches. Turn them regularly so all sides get golden brown and crispy, which takes just 3-4 minutes. Place them on a wire rack or paper towels to drain off any extra oil.
Step 5: Garnish and Serve
Arrange the crispy taquitos on a serving platter. Garnish generously with fresh cilantro and diced tomatoes, and serve with lime wedges on the side. Pair them with guacamole, salsa, or sour cream as dipping options for an irresistible finish.
Tips to Perfect Taquitos Every Time
Here are some tips I’ve picked up that make these taquitos even better.
- Roll Tight: Prevent filling from spilling out by rolling your taquitos as tightly as possible.
- Go Light on Filling: Using about two tablespoons per tortilla ensures they can be rolled with ease.
- Temperature Matters: Keep the oil at 350°F–375°F for perfectly crispy taquitos.
- Crispiness Hack: Allow the excess oil to drain on a wire rack instead of paper towels—that way, they stay crispy.
How to Serve Cream Cheese Chicken Taquitos?
A great dish deserves the perfect presentation.
For a wow-worthy display, stack the taquitos neatly on a platter and garnish with chopped cilantro and fresh lime wedges. Pair them with dips like guacamole or salsa for extra flair. Taquitos are also fantastic with sides like Mexican rice or a refreshing black bean salad. Want to round it out with drinks? Try an ice-cold margarita or sparkling water with a lime twist.
Nutritional Information
Here’s an approximate breakdown of the nutritional content per serving.
- Calories: 313
- Protein: 14g
- Carbohydrates: 30g
- Fat: 15g
Make Ahead and Storage
These taquitos are ideal for prepping ahead, storing, or even freezing.
Make Ahead: Mix the filling and store it in the fridge for up to two days. Assemble and fry the taquitos when ready to serve.
Refrigeration: Place leftover taquitos in an airtight container and store in the fridge for up to three days.
Freezing: Freeze uncooked taquitos on a baking sheet until solid, then transfer them to a freezer bag. They’ll stay fresh for up to two months.
Reheating: To maintain their crunch, reheat taquitos in the oven at 375°F for 8–10 minutes.
Why You’ll Love These Cream Cheese Chicken Taquitos?
If you’re not convinced yet, here are some reasons these will be your next favorite recipe!
- Time-Saving: Perfect for busy nights, ready in just 30 minutes.
- Crowd-Pleaser: Ideal for parties or small gatherings, with flavors everyone loves.
- Customizable: Easy to adapt the recipe to fit dietary preferences or add variety.
- Flavor Heaven: The perfect combo of creamy, cheesy, and crispy in every bite.
- Make Ahead Friendly: Freezes beautifully for quick, future meals.
Once you try Cream Cheese Chicken Taquitos, they’ll become a favorite in your household, just like they are in mine. Whether it’s a fun family dinner or a bite-sized appetizer for friends, they’ll always hit the spot.
Cream Cheese Chicken Taquitos 30 Minutes
Ingredients
For the Filling:
- 2 cups shredded chicken
- 4 ounces cream cheese softened
- 1 cup shredded Mexican cheese blend
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Salt and black pepper to taste
For the Taquitos:
- 8 small flour tortillas
- Vegetable oil enough for frying
Instructions
- Combine the shredded chicken, cream cheese, shredded Mexican cheese blend, garlic powder, chili powder, cumin, salt, and black pepper in a mixing bowl. Mix until everything is blended into a creamy, flavorful filling. This step is where all the magic happens!
- Warm the flour tortillas slightly to make them pliable and easy to roll. You can heat them in the microwave covered with a damp paper towel or toss them onto a skillet for a few seconds. Skipping this step can lead to cracking, so don’t miss it!
- Spoon about two tablespoons of filling onto each tortilla and spread it slightly. Roll the tortilla tightly around the filling, tucking in the ends for a neat finish. Secure each one with a toothpick if needed to keep it from unrolling. Trust me, this extra step ensures flawless frying.
- Heat vegetable oil in a skillet over medium-high heat. Once it’s hot (around 350°F), fry the taquitos in small batches. Turn them regularly so all sides get golden brown and crispy, which takes just 3-4 minutes. Place them on a wire rack or paper towels to drain off any extra oil.
- Arrange the crispy taquitos on a serving platter. Garnish generously with fresh cilantro and diced tomatoes, and serve with lime wedges on the side. Pair them with guacamole, salsa, or sour cream as dipping options for an irresistible finish.
Notes
- Make-Ahead: You can prepare the filling ahead of time and store it in the fridge for up to two days. Assemble and fry the taquitos when ready to serve.
- Refrigeration: Store leftover taquitos in an airtight container in the fridge for up to three days.
- Freezing: Freeze uncooked taquitos on a baking sheet until solid, then transfer them to a freezer bag. They can be frozen for up to two months.
