Creamy Chicken Taquitos


If you have kids you know you need to stock up on snacks. If you have boys you know you need to double the number of snacks that you think would be enough. And if you have twin boys who are 10 you then you know you need to either make a special hiding place for yourself to hide food or live next door to a Costco so you have a chance of eating something in your home. Seriously, I squirrel way crackers, dried ramen, and my salty snacks in my photography cupboard where all my “good” plates and props are. They are so uninterested in what I do they will ever be interested in looking in there, but I digress.


Instead of buying the entire freezer section of processed food for the tweenagers to reheat. I try to make as many different things that I can in bulk make, and freeze them so my boys can heat them up and have a snack or dinner when I just don’t want to cook. These are their favorite of said freezer meals they shallow fry (with supervision) them after school.

Yield: 24 each

Creamy Chicken Taquitos

Creamy Chicken Taquitos

These creamy chicken taquitos are a total crowd-pleaser for any Cinco de Mayo party!


  • 2c of pulled or 1 big breast of Chicken, we like a rotisserie
  • 1c Oaxaca Cheese, or Mozzarella, grated
  • Half a block Cream Cheese, room temp
  • 1 small can Green Chilis
  • 1t Cumin
  • 1t Granulated Garlic
  • 1t Granulated Onion
  • 1/4c Cilantro, minced
  • 1/4 Onion, minced
  • 24 Corn Tortillas
  • Oil for frying


    1. In a fry pan or griddle heat tortillas so they are pliable.
    2. Mix everything in a boil and taste for seasoning, add salt and pepper if needed.
    3. Place about 1/4 of a cup in the center of a tortilla best if it was put in a line. Roll into a cigar shape and place seam down onto a cookie sheet. Either cook right away or freeze.


  1. In a big fry pan add enough oil to be halfway up the sides of the taquito.  Heat the oil to 350° before carefully placing a taquito in the oil especially if they’re frozen.
  2. Cook until the whole taquito is golden brown and warmed through.
  3. Lay the cooked taquito on paper towels to cool or place in an oven to keep warm if you’re making a ton.
  4. Serve as an appetizer or an entrée with rice and beans, either way, have sour cream, salsa, and guac to dip.


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