So much better than boxed taquitos, these creamy homemade Chicken Taquitos are made with cream cheese, sour cream, diced chicken,  cheddar cheese, and pepper jack cheese all fried to golden perfection like fried tacos.

Course: main meal chicken

Cuisine: Mexican

Prep Time: 10minutes 

Cook Time: 6minutes 

Servings: 4 servings

Calories: 549kcal

Author: Beth Pierce


  • 6 ounces cream cheese softened
  • ¼ cup sour cream
  • 1 4.5 ounce can green chiles well drained
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 cup finely shredded cheddar cheese
  • 1 cup finely shredded pepper jack cheese
  • 2 cups finely diced cooked chicken
  • Kosher salt and fresh ground black pepper
  • 8 8-inch flour or corn tortillas (see notes)
  • Vegetable oil for frying


  • In a large bowl, mix together the cream cheese, sour cream, green chilies, ground cumin, chili powder, garlic powder, onion powder, shredded cheddar cheese, shredded pepper jack cheese, and diced chicken. Season with kosher salt and fresh ground black pepper to taste.
  • Spoon the mixture in a line across the top third of a tortilla. Roll the tortilla tightly and secure it with a toothpick.
  • Heat 1-1 1/2 inches of oil in a cast iron skillet or heavy pot like a Dutch oven. Using tongs, carefully add a few taquitos and fry for about 3 minutes on each side or until golden brown. Work in batches and remove to a paper towel-lined plate or platter as they are fried. Carefully remove the toothpicks.



  • This is a quick and easy recipe using rotisserie chicken but any diced cooked chicken works in this recipe, including spit-roasted rotisserie, oven-roasted, poached, grilled, and pan-fried.
  • The cream cheese mixture can be prepared up to 24 hours in advance.
  • Both corn and flour tortillas work great, but the corn tortillas will need to be heated and softened so they are pliable enough to roll. Heat in a nonstick skillet for 15 seconds on each side or 4 tortillas at a time, covered with damp paper towels in the microwave for 20-30 seconds.
  • To spice it up, add a little fresh lime juice and chopped chipotle peppers in adobo sauce.
  • The heavier skillets and pots are easier to fry in because they maintain a constant temperature better.
  • Secure the rolled tortillas with a toothpick. Remember to remove the toothpicks after frying.
  • These taquitos are best enjoyed promptly after frying.
  • Freeze-prepped uncooked taquitos for up to 2 months in a heavy-duty freezer bag. Fry, bake, or air fry from frozen. See more below on cooking options.


Calories: 549kcal | Carbohydrates: 9g | Protein: 35g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 157mg | Sodium: 607mg | Potassium: 303mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1267IU | Vitamin C: 2mg | Calcium: 485mg | Iron: 1mg


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