Chicken Cheese Spinach Taquitos

Crispy taquitos are a crowd-pleaser at every gathering in my house and make a fun weeknight dinner too. Stuffed with a flavorful chicken mixture and fried to perfection, these Mexican-inspired rolls are impossible to resist once you learn the secret to getting them golden and crisp.

One night when dinner plans fell through I tossed this filling together with stuff from the fridge and now my kids beg for taquito night every week

Ingredients

• Vegetable or canola oil: Suitable for frying because of its high smoke point Make sure you choose fresh oil without off smells
• Shredded cooked chicken: Adds hearty protein Rotisserie chicken works well for convenience
• Cream cheese: Softened for easy mixing Adds richness Use quality full fat for the creamiest texture
• Baby spinach: Brings color and a dose of greens Choose fresh spinach without wilted leaves
• Shredded Colby Jack cheese or Mexican blend cheese: Melts beautifully Look for cheese that is freshly shredded for best flavor
• Salsa: Provides moisture and tang Use your favorite brand or homemade for extra zip
• Sour cream: Smoothes out the filling Adds creaminess Go for thick and tangy sour cream
• Salt and pepper: A must for rounding out all the flavors Taste and season carefully
• Small corn tortillas: Traditional for taquitos Warm them first to keep them from cracking Flour tortillas work too

Step-by-Step Instructions

Prepare the Oil:

Pour enough oil into a heavy saucepan so it is about half an inch deep Use a deep fry thermometer and heat over medium until it reaches 350 degrees F This step is key for achieving crisp rather than soggy taquitos

Make the Filling:

In a large mixing bowl combine shredded chicken cream cheese chopped spinach shredded cheese salsa sour cream salt and pepper Mix thoroughly until everything is evenly coated Take a moment to really blend so the flavors are distributed and the filling holds together

Warm the Tortillas:

If using corn tortillas stack them and microwave with damp paper towels for fifteen to thirty seconds They should feel pliable and roll without cracking This step makes rolling effortless and prevents breakage in the oil

Fill and Roll the Taquitos:

Place a couple tablespoons of filling along the center of each warm tortilla Use a small spoon or your fingers to shape it into a narrow log Tightly roll the tortilla around the filling Seal it by resting it seam side down

Fry the Taquitos:

Use tongs to carefully add rolled taquitos seam side down into the hot oil Fry in batches to avoid crowding Cook for about two to three minutes per side turning as needed When both sides are deep golden and crisp transfer to a plate lined with paper towels

Serve and Top:

Arrange hot taquitos on a platter Serve immediately with a selection of toppings like lettuce chopped tomatoes extra sour cream or Pico de Gallo Let everyone garnish their own for interactive fun

Save This

I adore the tang that salsa brings to the dish sometimes when I use fresh homemade salsa my family cannot stop raving about the extra burst of flavor Taquitos are always on the menu for birthday parties in our home and each year my kids insist on making them together

Storage Tips

Leftover taquitos store well in an airtight container in the fridge for up to three days For best results reheat in an oven or air fryer to restore the crisp exterior Avoid microwaving if possible as it makes them soggy

Ingredient Substitutions

If you run out of chicken try shredded pork or beef Even black beans and sautéed veggies make a tasty vegetarian version Cream cheese can be swapped for Greek yogurt and any melting cheese will work in a pinch

Serving Suggestions

Taquitos are delicious served with a side of Mexican rice or cilantro lime salad For a lighter approach pile on extra shredded lettuce and tomatoes and enjoy with guacamole Serve as appetizers or pile up for a main course

Cultural Context

Taquitos are a staple street food in many regions of Mexico They showcase everyday flavors rolled up and fried crisp making them a favorite for gatherings and family celebrations Homemade taquitos mix tradition and creativity in every batch

Common Queries

→ What type of tortillas work best for taquitos?

Corn tortillas are traditional, but flour tortillas can be used for a softer texture. Warm tortillas before rolling to prevent cracking.

→ Can I substitute chicken with another protein?

Yes, shredded beef or pork works very well. Adjust seasonings to match your preferred flavor profile.

→ How do I keep taquitos crispy after frying?

Drain them on paper towels immediately and avoid stacking. Serve them promptly for the best crunch.

→ Is it possible to make the filling ahead of time?

Yes, the chicken, cheese, and spinach mixture can be prepared up to 24 hours in advance and refrigerated until ready to use.

→ What toppings pair well with taquitos?

Popular options include shredded lettuce, chopped tomatoes, sour cream, and fresh Pico de Gallo for added freshness.

→ Can I bake taquitos instead of frying?

Yes, brush rolled taquitos with oil and bake at a high temperature until golden for a lighter option.