Chubby Chicken Taquitos

If you’re looking for something to impress your friends, parents or significant other during the snowy season or simply something to distract you until the ski resorts open, I have the perfect dish for you. It’s perfect for cold weather, if only because the frying oil will heat up the kitchen and the cream cheese will add the perfect amount of insulation. I call these Chubby Chicken Taquitos, though because of the flour tortillas, they turn out more like miniature chimichangas — delicious no matter what you call them. With just a few ingredients, get ready to wow everyone you feed. They have been called “delicious rolls of heaven.”

There are almost always extra taquitos after everyone’s done scarfing them down. One batch makes about twenty, depending on tortilla size, and they’re extremely rich. They keep in the fridge for about a week and reheat well in the oven. One or two taquitos make for a perfect after-classes, pre-studying snack/meal for the next week, and trust me when I say you’ll be missing them as soon as you finish the last one. The recipe can be doubled or tripled or quadrupled depending on how bold your dinner party is. Enjoy!


2 chicken breasts

6 ounces softened cream cheese

1/2 cup salsa

1/3 cup sour cream

1 1/2 cups shredded cheddar cheese

1 1/2 cups chopped baby spinach

Flour tortillas

Vegetable/canola oil for frying


  1. Cook the chicken thoroughly any way you like. I cook it in a pan on the stove, with a bit of olive oil to reduce sticking. You may also grill it. When it’s done cooking, shred it into bite-size pieces. If you want to skip this step, you can buy pre-cooked rotisserie instead of raw chicken.
  2. Mix the chicken and all other ingredients in a large bowl. Any kind of salsa will be delicious. You can also add any additional items (tomatoes, avocado, etc.) as well.
  3. Wrap small amounts of the mix in the flour tortillas. The ends can stay open. The taquitos should be small, they turn out pretty rich. If you’re not using six inch tortillas, tear larger tortillas in half.
  4. In a small pan on the stove, heat your oil. Make sure the oil coats the bottom of the pan, about half a centimeter deep. You’re just frying the tortilla, not the insides; the heat will melt all the cheeses together.

5. The frying process can take some time, usually around 20 minutes. I use tongs to roll the tortilla, so every side is fried; you can also use a fork. To keep the finished tortillas warm, you can either eat them right away, or keep them in the oven at 250 degrees on an oven safe plate or baking sheet.