Cream Cheese Chicken Taquitos

cream cheese chicken taquitos

Church potlucks are a great time for me to make something new that I normally don’t make at home.  Church fellowships are also good for spending time with brothers and sisters in Christ, uplifting and encouraging one another over a plate of good food.  At our last church potluck, I made these yummy little finger foods.  I was able to get a dozen whole taquitos from the recipe, and when I put them out for the potluck, I cut them in half.  I ate one of those halves at the potluck.  I brought home an empty pan.  I liked them, and I think it’s safe to say that others liked them, too.

The orginal recipe for these taquitos can be found at  I, however, didn’t have all the ingredients on hand, so mine turned out a little bit different.  As always, I will post what I made, but you’re more than welcome to try the other recipe if you prefer.



  • 3 boneless, skinless chicken thighs, boiled and shredded
  • 6 oz. cream cheese, softened
  • 1/3 cup sour cream
  • 1/2 cup salsa (I didn’t have salsa, so I used some rotel and added some diced tomatoes and a chopped jalapeno.  I chopped it up in a food chopper to make a “sorta-salsa.”)
  • about 1 1/2 cups shredded Mexican blend cheese
  • salt and pepper to taste
  • 9-12 fajita style (6 inch) flour tortillas
  • oil for frying


  1. In a large bowl, mix together chicken, cream cheese, sour cream, “salsa,” shredded cheese, salt, and pepper.  Mix until ingredients are evenly distributed.
  2. Place about 2 tablespoons of the filling along the center of a tortilla, like a log.
  3. Roll up and set seam side down on a plate.
  4. Repeat until all the filling is used.
  5. Add enough oil to a large skillet to generously cover the bottom.  Heat on medium heat.
  6. Cook tortillas in batches, until golden brown on each side.  (I did three at a time.)
  7. Drain on paper towels.
  8. Serve!

Dipping Sauce Ideas:

  • Sour cream
  • Guacamole
  • Salsa
  • Taco sauce
  • Ranch dressing
  • Chipolte sauce
  • Cheese dip

*Or just eat them plain.  That’s how I served them at the potluck, and they were still good.

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