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My son has been in phases lately as to if he likes chicken or not. I took a chance with these taquitos. What’s not to love they are fried, has cheese and salsa? Turns out they where a huge hit with everyone.

Also a tip you can make it all ahead of time, but I don’t recommend rolling them in the tortillas. The tortillas got soggy and fell apart on me. The cold filling did hold together better to get a tighter roll with the tortilla.

Cream Cheese and Chicken Taquitos

(Adapted from Lil Luna)


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3 cups cooked shredded chicken
6 ounces cream cheese, softened
⅓ cups sour cream
½ cups salsa
1½ cups colby jack cheese
1½ cups chopped baby spinach, stems removed
12 – 6 inch corn tortillas
vegetable or canola oil, for frying


Heat ½” oil in a sauce pan on medium heat.

In a large bowl mix together the chicken, cream cheese, sour cream, salsa, co-jack and spinach.

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Add salt and pepper to taste.

Once oil is hot enough (place hand over pan, above oil, to feel heat), add a few tablespoons of chicken/cream cheese mixture to the center of a tortilla and spread out. Roll up and set seam side down in oil using tongs.

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Cook until golden brown on both sides. (If you need to, put some toothpicks in to keep it together.)

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Repeat until all the tortillas are filled, rolled and fried.

Set on paper towels to drain.

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