Creamy Chicken and Spinach Taquitos – Crispy, Cheesy, and Irresistible

Creamy Chicken and Spinach Taquitos are the kind of dish that makes weeknight dinners feel like a fiesta. Imagine creamy, cheesy chicken tucked inside crispy golden tortillas, served warm with a little crunch and a lot of comfort. Whether you’re cooking for your family or looking to impress your friends with a fun appetizer, this recipe is the kind of easy win every home cook needs.

The best part? You can have it on the table in just about 30 minutes. It’s quick, satisfying, and full of flavor — exactly what busy nights call for. Once you’ve tried this Creamy Chicken and Spinach Taquitos recipe, you’ll be making it on repeat, trust me!

Table of Contents

What is Creamy Chicken and Spinach Taquitos?

Creamy Chicken and Spinach Taquitos are a delicious twist on the classic Mexican taquito — a rolled tortilla filled with meat or beans and fried until crispy. This version brings together shredded chicken, creamy cheese, and fresh spinach for a perfect balance of richness and freshness. The filling is mixed with salsa and sour cream to create a smooth, flavorful blend that’s rolled up in tortillas and fried to golden perfection.

It’s comfort food meets handheld snack, perfect for dipping in sour cream or guacamole. While traditional taquitos are sometimes baked, frying gives them that irresistible crunch. Think of them as crispy burrito cousins, only easier to eat (and probably more fun).

Reasons to Try Creamy Chicken and Spinach Taquitos

If you’re looking for a dish that’s easy, crowd-pleasing, and versatile, Creamy Chicken and Spinach Taquitos check every box. First, they’re quick — ready in about half an hour — so they’re perfect for busy weeknights or last-minute gatherings. Second, they’re a total hit with both kids and adults. That creamy, cheesy filling wrapped in a crispy tortilla? Irresistible.

Third, you can prep the filling ahead of time or even freeze rolled taquitos before frying for a make-ahead meal that saves your sanity later. They’re also great for using up leftover chicken or veggies. Serve them as dinner, a party snack, or a fun game-day appetizer — no one’s complaining either way. Plus, they pair perfectly with a side of Cheesy Beef Taco Pasta or a refreshing Bok Choy Chicken Soup if you’re going for a full spread.

Ingredients Needed to Make Creamy Chicken and Spinach Taquitos

• 3 cups shredded cooked chicken
• 6 ounces cream cheese, softened
• 1½ cups baby spinach, 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 or flour tortillas
• Vegetable or canola oil (about ½ inch depth for frying)
  Optional toppings: shredded lettuce, chopped tomatoes, sour cream, Pico de Gallo

Instructions to Make Creamy Chicken and Spinach Taquitos – Step by Step

Making Creamy Chicken and Spinach Taquitos at home is much easier than you might think. This step-by-step guide walks you through every part of the process — from preparing the creamy filling to frying them to crispy perfection. Whether you’re a beginner cook or a kitchen pro, these steps will make sure your taquitos turn out golden, flavorful, and perfectly crunchy every single time.

Step 1: Heat the Oil Just Right

Start your Creamy Chicken and Spinach Taquitos journey by heating the oil — because getting that golden crunch is all about temperature. Pour about ½ inch of vegetable or canola oil into a deep skillet or saucepan. Heat it over medium until it reaches 350°F (175°C). If you don’t have a thermometer, no worries — just drop in a tiny piece of tortilla. If it starts bubbling right away, your oil is ready for action. Getting the temperature right means your taquitos will crisp up instead of soaking in oil and turning greasy. For more frying techniques, you can check out my Hot Honey Butter Chicken — it uses the same golden-fry method that guarantees a crispy finish every time.

Step 2: Prepare the Creamy Filling

Now, let’s build that dreamy filling. In a large mixing bowl, combine shredded cooked chicken, softened cream cheese, chopped spinach, shredded Colby Jack cheese, salsa, and sour cream. Stir until the mixture looks creamy and evenly blended. The key here is to use room-temperature cream cheese so everything mixes smoothly — no clumps allowed.

Taste it, then season with salt and pepper to your liking. You’ll notice how the tangy salsa and creamy cheese balance beautifully, while the spinach adds a touch of freshness. If you’re in the mood to play around, try swapping in a bit of roasted garlic or even some diced jalapeños for a mild kick. For more inspiration on creamy chicken fillings, check out the Creamy Crockpot White Chicken Chili — it’s another comforting, crowd-pleasing recipe that shares the same cozy texture.

Step 3: Warm and Soften the Tortillas

Here’s a little secret — warm tortillas make rolling so much easier. Cold tortillas can crack or tear, which no one wants halfway through. To warm them, wrap a small stack in a damp paper towel and microwave for 20–30 seconds. If you prefer the stovetop route, heat them briefly in a dry skillet for a few seconds per side. Warm tortillas are soft, flexible, and ready to roll. For this recipe, you can use either corn or flour tortillas — corn gives you that traditional, earthy flavor, while flour tortillas are softer and easier to roll tightly.

Step 4: Fill and Roll Like a Pro

Now it’s time to get hands-on. Lay one warm tortilla flat on your workspace. Spoon about 2–3 tablespoons of the creamy chicken and spinach mixture into the center, spreading it evenly across one-third of the tortilla. Don’t overfill — too much filling will spill out while frying. Starting at one end, roll the tortilla tightly into a neat cylinder. Place it seam-side down so it stays closed. Repeat the process until you’ve rolled all 12 taquitos. A little tip: if you’re prepping ahead, you can cover the rolled taquitos with a damp towel to keep them from drying out while you finish the batch.

Step 5: Fry to Crispy Perfection

With the oil hot and the taquitos rolled, it’s frying time — the moment your kitchen starts smelling like a Mexican restaurant (and everyone magically appears asking, “What’s cooking?”). Using tongs, carefully place each taquito seam-side down into the hot oil. Don’t overcrowd the pan — fry 3 or 4 at a time so the temperature stays consistent. Cook for about 2–3 minutes per side, or until they’re golden brown and crisp. Flip gently using tongs, and once done, transfer to a paper towel-lined plate to drain any excess oil. They should look irresistibly crispy, with small bubbles forming on the tortilla surface.

For a lighter version, you can skip frying altogether and bake them. Simply brush each taquito lightly with oil, place them on a parchment-lined baking sheet, and bake at 425°F (220°C) for 15–20 minutes, flipping halfway through. They’ll still get that satisfying crunch, especially if you use flour tortillas. Want another baked comfort food idea? Try my Baked Cheesy Mushrooms Casserole — it’s equally creamy and comforting, minus the frying pan.

Step 6: Keep Them Warm While You Work

While you fry the next batches, keep the cooked taquitos warm by placing them on a wire rack set over a baking sheet in a 200°F (93°C) oven. This trick keeps them crisp and prevents sogginess — especially helpful if you’re making a big batch for guests.

Step 7: Dress Them Up and Serve

Once all your taquitos are fried and golden, it’s time to make them look as good as they taste. Arrange them on a large platter, then top with shredded lettuce, chopped tomatoes, a drizzle of sour cream, and a spoonful of Pico de Gallo. Or serve the toppings on the side so everyone can customize their plate. Want a flavor upgrade? Pair these with creamy guacamole or my Easy Saucy Ramen Noodles for a fun fusion meal.

Step 8: Add Your Finishing Touches

If you’re planning a full dinner, add a simple side like cilantro lime rice or a fresh salad. These taquitos also go wonderfully with soups like Hearty Italian Pasta Fagioli or Savory Asian Dumpling Soup. They balance the richness and add a little freshness to the meal.

Step 9: Step-by-Step Reheating and Storing Tips

If you somehow manage to have leftovers (good luck with that), here’s how to keep them tasting fresh. Let them cool completely before transferring to an airtight container. Store in the fridge for up to 3 days. When you’re ready to reheat, skip the microwave — it’ll make them soggy. Instead, pop them in the oven at 375°F (190°C) for 10–12 minutes or use an air fryer at 360°F for 5–6 minutes until crispy again. You can even freeze uncooked taquitos! Just line them up on a baking sheet, freeze until solid, and then store in a freezer bag. When you’re craving them, fry or bake straight from frozen — no thawing needed.

Step 10: Enjoy and Share

Serve these crispy, creamy taquitos warm and fresh, maybe with a cold drink or a little extra salsa on the side. They’re perfect for game nights, family dinners, or even meal prep. You can double the recipe and freeze half for a quick grab-and-fry meal later. And if your family loves this recipe, try branching out into similar dishes like Dragon Chicken for another bold, flavorful dinner that comes together fast.

What to Serve with Creamy Chicken and Spinach Taquitos

These taquitos are the star of the show, but a few sides make them even better. Try them with cilantro lime rice, refried beans, or a fresh salad to balance the richness. For dipping, go classic with guacamole, salsa, or chipotle mayo. You can also pair them with a hearty soup like Savory Asian Dumpling Soup if you want something warm on the side. They’re also perfect for game nights — just set out different dips and let everyone grab their favorite.

Key Tips for Making Creamy Chicken and Spinach Taquitos

Use room temperature cream cheese for easy mixing — cold cream cheese will make your filling lumpy. Warm the tortillas before rolling so they don’t tear. If you prefer a lighter version, you can bake them at 425°F for 15–20 minutes instead of frying. Add a sprinkle of cheese on top before baking for extra melty goodness. Want a bit of spice? Mix some diced jalapeños or chipotle peppers into your filling. Also, keep your oil hot enough so the taquitos fry quickly and stay crisp without absorbing too much oil.

Storage and Reheating Tips for Creamy Chicken and Spinach Taquitos

If you have leftovers (which, let’s be real, might not happen), store them in an airtight container in the fridge for up to 3 days. To reheat, skip the microwave — it’ll make them soggy. Instead, pop them in the oven at 375°F for about 10 minutes or air fry at 360°F for 5–6 minutes until crispy again. You can also freeze uncooked rolled taquitos on a baking sheet, then transfer them to a freezer bag. When ready to eat, fry or bake them straight from frozen for a quick meal.

FAQs

Can I make these taquitos ahead of time?
Absolutely! Roll them up and refrigerate for up to a day before frying.

Can I use rotisserie chicken?
Yes, it’s a total time-saver and adds extra flavor.

Can I bake instead of fry?
Definitely — just brush them with a little oil and bake until crispy.

What’s the best dipping sauce?
Sour cream, guacamole, or creamy chipotle ranch — you can’t go wrong.

Final Thoughts

There’s something so comforting about a plate of Creamy Chicken and Spinach Taquitos — they’re crispy, cheesy, and satisfying in every way. Whether you’re hosting friends, feeding your family, or just craving something deliciously indulgent, this recipe brings joy to the table. It’s quick, flavorful, and guaranteed to disappear fast. For more cozy recipes like this one, check out Hot Honey Butter Chicken or Creamy Crockpot White Chicken Chili — both perfect for your next comfort meal.

Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.

Print