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creamy chicken taquitos with shredded chicken, salsa verde, and cream cheese fried to golden perfection

Cream Cheese Chicken Taquitos

Cream Cheese Chicken Taquitos loaded with creamy and flavorful salsa verde chicken. Tasty and crunchy, they're a fantastic snack, appetizer, or Mexican-inspired meal.
Course Appetizer, Main Entree, Snack
Cuisine Mexican
Keyword cream cheese chicken taquitos
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 Servings
Calories 447kcal
Author Lalaine


  • 2 pounds boneless, skinless chicken breast
  • 1 onion, peeled and quartered
  • 2 cloves garlic, peeled and crushed
  • 1 tablespoon salt
  • 1/2 teaspoon peppercorns
  • 8 ounces cream cheese, softened
  • 1 cup salsa verde
  • 1 1/2 cups shredded cheddar
  • 18 (6-inch diameter) corn tortillas
  • canola oil


  • In a small, heavy-bottomed pot, arrange chicken breasts in a single layer. Add quartered onion, garlic cloves, bay leaf,  salt, peppercorns, and enough water to cover.
  • Over medium heat, bring to a boil, skimming scum that floats on top. Once the water has come to a boil, lower heat, cover, and cook in a barely a simmer for about 10 to 15 minutes or until thermometer inserted in the thickest part of chicken reads 165 F.
  • Using a slotted spoon, remove chicken from the pot and reserve the broth for soups. Allow the chicken to cool to touch and then coarsely shred.
  • In a large bowl, beat the cream cheese until fluffy. 
  • Add the shredded chicken, salsa verde, and shredded cheese. Stir until well-distributed.
  • In a skillet over medium heat, add corn tortilla and heat for about 20 to 30 seconds, turning as needed, until soft and pliable. Or cover the tortillas with a damp cloth and warm in the microwave for about 30 seconds or until pliable.
  • Place tortilla on a flat surface and spoon about 1 to 1 1/2 tablespoons of chicken mixture on one end of the tortilla.
  • Starting from the end with filling, roll the corn tortilla around the filling into a tight log. Secure seam with toothpicks. Repeat with remaining corn tortillas and chicken mixture.
  • In a wide heavy-bottomed skillet over medium heat, heat about 2-inches deep of oil to 350 F.
  • Add the prepared taquitos in batches with seam side down and in a single layer. Fry, turning as needed, until golden and crispy.
  • Remove from pan and drain on wire rack. Serve immediately.


Nutritional info calculated at 2 taquitos per serving.


Calories: 447kcal | Carbohydrates: 30g | Protein: 37g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 98mg | Sodium: 1563mg | Potassium: 685mg | Fiber: 3g | Sugar: 3g | Vitamin A: 440IU | Vitamin C: 2.5mg | Calcium: 305mg | Iron: 1.3mg