If you’ve been craving something irresistibly crunchy and bursting with bold, cheesy flavor, these Creamy Spinach Chicken Taquitos are about to become your new obsession. Tender shredded chicken, tossed with spinach and a swoon-worthy cream cheese blend, all wrapped up in golden-fried tortillas—one bite, and you’ll wonder why you haven’t made these sooner!

Why You’ll Love This Recipe

Ultra Creamy Filling: Each taquito is stuffed to the brim with velvety cream cheese, melty Colby Jack, and tender spinach for a truly swoon-worthy bite.
Crispy Perfection: Frying gives these taquitos an irresistibly crunchy shell that shatters with every mouthful.
Perfect for Sharing: Whether served at game night, a casual dinner, or as a party appetizer, they disappear in minutes!
So Easy to Make: You can whip up a big batch with just a handful of simple ingredients and 30 minutes of hands-on time.

Creamy Chicken Spinach Taquitos Recipe - Recipe Image

Ingredients You’ll Need

The magic of these Creamy Spinach Chicken Taquitos is how a few well-chosen ingredients transform into something so craveable. Each ingredient plays a starring role: the cheese adds gooey richness, spinach brings vibrant color (and sneaky greens!), and the salsa kicks up the flavor. Here’s what you’ll need:

Vegetable or canola oil, for frying: Choose a neutral oil with a high smoke point to get those taquitos beautifully crispy and golden.
3 cups shredded cooked chicken: A rotisserie chicken is my shortcut here—so tender and ready to soak up all that creamy filling.
6 ounces cream cheese, softened: Creates that luscious, melty base you dream about in a taquito.
1½ cups baby spinach, stems removed and chopped: Not just for color—spinach adds freshness and a hint of earthiness to balance out the richness.
1½ cups shredded Colby Jack cheese (or Mexican blend): For extra melty goodness and a bit of tangy kick.
½ cup salsa: Your favorite store-bought or homemade salsa brings a punch of savory flavor and moisture.
⅓ cup sour cream: Adds creaminess and the tiniest tang to tie everything together.
Salt and pepper to taste: Don’t forget these essentials—they bring all your flavors to life!
12 (6-inch) corn tortillas (or flour tortillas): Go for corn if you want classic crunch, or flour if you love a softer bite.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

The best part about Creamy Spinach Chicken Taquitos? They’re endlessly customizable! Whether you’re cooking for picky eaters, have dietary restrictions, or feel inspired to clean out the fridge, you can make this recipe your own with a few quick swaps.

Swap the Protein: Use shredded rotisserie turkey, crumbled tofu, or black beans for a vegetarian twist.
Add Some Heat: Mix in diced jalapeños or a sprinkle of chili flakes if you like things extra spicy!
Make Them Gluten-Free: Stick with corn tortillas, or use certified gluten-free wraps for a safe snack everyone can enjoy.
Go Dairy-Free: Try vegan cream cheese and dairy-free shredded cheese; the filling still turns out perfectly creamy.

How to Make Creamy Spinach Chicken Taquitos

Step 1: Prepare the Filling

In a large bowl, combine the shredded chicken, softened cream cheese, chopped spinach, shredded cheese, salsa, and sour cream. Sprinkle in a generous pinch of salt and black pepper. Give everything a good mix until it’s creamy and evenly blended—it will look thick, colorful, and super tempting!

Step 2: Heat the Oil

Pour about ½ inch of vegetable oil into a deep skillet or saucepan and set it over medium heat. Use a thermometer and wait until the oil is shimmering and reaches 350°F. This ensures the taquitos fry up crispy, not soggy!

Step 3: Assemble the Taquitos

Working with one tortilla at a time, spoon a few tablespoons of the creamy chicken-spinach mixture down the center. Roll it up tightly—like a little log—and set it seam-side down, ready for the hot oil. (Tip: If your tortillas are cracking, warm them gently in the microwave under a damp towel first!)

Step 4: Fry to Golden Perfection

Using tongs, carefully place each taquito seam-side down into the hot oil. Let them sizzle for 2-3 minutes per side, turning gently, until both sides are beautifully golden and crisp. Drain them on paper towels as you work in batches—and prepare for the intoxicating aroma to bring everyone into the kitchen!

Step 5: Top & Serve

Transfer your freshly fried Creamy Spinach Chicken Taquitos to a serving platter. Top with shredded lettuce, chopped tomatoes, a scoop of sour cream, or fresh pico de gallo. Serve them warm—trust me, they’ll vanish fast!

Pro Tips for Making Creamy Spinach Chicken Taquitos

Tortilla Softening Hack: To keep tortillas from cracking when you roll, microwave them wrapped in a damp cloth for 30 seconds.
Filling Amount: Don’t overfill—2 to 3 tablespoons per tortilla is just right for tight rolls and even frying.
Oil Temperature Matters: Use a kitchen thermometer to keep the oil at 350°F; too hot and the outsides burn before the inside heats through, too cool and they get greasy.
Batch Fry for Best Results: Fry in batches, and don’t crowd the pan—this keeps your Creamy Spinach Chicken Taquitos perfectly crispy.

How to Serve Creamy Spinach Chicken Taquitos

Garnishes

Top your Creamy Spinach Chicken Taquitos with a shower of shredded lettuce, a spoonful of chopped tomatoes, extra sour cream, or a zesty pico de gallo—those pops of freshness and color make every bite feel like a celebration!

Side Dishes

Pair your taquitos with Spanish rice, refried beans, or a tangy corn salad. If you’re feeling extra festive, serve with homemade guac and tortilla chips for a full fiesta on your table!

Creative Ways to Present

Stack Creamy Spinach Chicken Taquitos on a rustic wooden platter, drizzle with crema, and sprinkle fresh cilantro for wow-factor. Or arrange standing up in a mason jar for a party snack that’s as cute as it is delicious!

Make Ahead and Storage

Storing Leftovers

Pop any leftover taquitos in an airtight container and store them in the fridge for up to 3 days. They’ll stay crispy and flavorful, perfect for next-day snacking or a speedy lunch.

Freezing

Let the taquitos cool completely, then arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer to a zip-top bag—they’ll keep for up to 2 months. Heat straight from frozen for a crunchy, quick meal!

Reheating

To bring back the crunch, reheat taquitos in a 400°F oven for about 8-10 minutes, or until warmed through and crispy again. Microwaving works in a pinch, but nothing beats that oven-fresh shell!

FAQs

Can I bake these taquitos instead of frying?

Absolutely! Arrange rolled taquitos on a greased baking sheet, lightly brush with oil, and bake at 425°F for 16-18 minutes, flipping halfway. They’ll crisp up (almost) as perfectly as the fried version with a little less mess.
What’s the best way to keep taquitos warm for a party?

To keep your Creamy Spinach Chicken Taquitos warm and crisp, place them on a wire rack over a baking sheet in a 200°F oven until ready to serve. This prevents sogginess and ensures each bite is delightfully crunchy.
Can I use flour tortillas instead of corn?

Definitely! Flour tortillas will give you a softer, slightly chewier texture, and they tend to be easier to roll—especially handy for making bigger taquitos or wrapping up lots of filling.
Is there a way to make them ahead for meal prep?

Yes! Assemble, but don’t fry the taquitos—wrap tightly and refrigerate for up to 24 hours. When you’re ready, fry or bake straight from the fridge for hot, fresh Creamy Spinach Chicken Taquitos in minutes.

Final Thoughts

If you’re looking for a seriously fun, crowd-pleasing dish that’s creamy, crispy, and packed with savory goodness, Creamy Spinach Chicken Taquitos deliver every time. Gather your favorite people, pick your toppings, and let the taquito magic begin—there’s nothing quite like sharing these bites of joy straight from your kitchen!

Creamy Chicken Spinach Taquitos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 132 reviews

Author: Lisa
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 12 taquitos 1x
Category: Appetizer
Method: Frying
Cuisine: Mexican
Diet: Vegetarian

Print Recipe

Description

Enjoy delicious homemade Taquitos with a flavorful chicken and cheese filling, rolled in crispy tortillas and fried to perfection. Perfect for a tasty snack or a crowd-pleasing appetizer!

Instructions

Heat Oil: Fill a saucepan with ½ inch of oil and heat over medium heat to 350 degrees F.
Prepare Filling: In a large bowl, mix together chicken, cream cheese, spinach, Colby Jack cheese, salsa, and sour cream. Season with salt and pepper.
Fill and Fry: Add a few tablespoons of the chicken/cream cheese mixture to the center of a tortilla, roll it, and fry in hot oil until golden brown on both sides, approximately 2-3 minutes per side. Drain on paper towels.
Repeat: Fill, roll, and fry all 12 tortillas.
Serve: Serve warm with your favorite toppings.