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Cream Cheese Chicken Taquitos

Everyone loves these creamy, cheesy Chicken Taquitos! Corn tortillas are filled with chicken, cream cheese, salsa and colby-jack cheese, then rolled and fried to crispy perfection!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Cuisine: Mexican
Servings: 3 dozen
Author: Kristin


  • 2 cups shredded chicken
  • 6 ounces cream cheese softened
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 teaspoons chili powder
  • 3 green onions minced
  • 1 teaspoon fresh lime juice
  • 1/3 cup salsa
  • 1 1/2 cups shredded colby jack cheese
  • 12 Corn Tortillas
  • Vegetable oil


  • In a large bowl, combine all ingredients except tortillas and oil.
  • Wrap tortillas in a kitchen towel and heat in the microwave for 1 minute, or until they are soft enough to roll easily. Keep them wrapped as you work.
  • Place about 2 tablespoons of the chicken mixture on one side of a tortilla and roll it tightly into a log shape, as tightly as possible but careful not to break the tortilla. Secure with 1 or 2 toothpicks. If a tortilla breaks as you are rolling it, get a fresh one.
  • Continue this method until you've either made your desired amount of taquitos or your meat is gone. (If you have leftover meat it keeps quite well in the freezer).
  • Pour about an inch of oil into a large, deep pan and heat over medium-high heat.
  • Once the oil is hot, fry the taquitos for about 5 minutes per side or until they are starting to look browned and feel crispy. Remember that they will continue to crisp as they sit. Place them on a paper towel lined surface to drain.
  • Serve hot with salsa, sour cream or guacamole.


  • These can also be baked in a 400 degree oven for about 12-15 minutes. To reheat leftover tacos, place them in a hot skillet with a little bit of corn oil and turn often.
  • To reheat leftovers, heat a small amount of oil in a skillet and fry for a couple of minutes per side, or bake in a 350 degree oven until heated through; 5-7 minutes.