“Each bite takes me back to cherished memories of my childhood in Panama, especially when served with fried plantains. The combination of flavors and textures is comforting, connecting me to the vibrant culture of my upbringing. Chicken taquitos are more than just a meal; they’re a celebration of family and heritage.”
by Dina Speakman, who works in our Insurance Department in Atlanta, USA
This homemade taquito combines creamy chicken, warm spices and crunchy tortillas.
Taquitos are a staple of the Mexican and Central American culinary landscape. These crispy, rolled tortillas are filled with savory meat and are enjoyed everywhere from street stalls to home kitchens, each version influenced by local flavors and family customs. Their appeal lies in their versatility: simple to prepare, endlessly adaptable and perfect for sharing.
This homemade chicken taquitos recipe gives you a lot of options: Choose the type of tortillas you like or have on hand. For a traditional flavor, use corn tortillas, but you can also opt for wheat tortillas. For the filling, any cooked chicken works. Dina sometimes uses store-bought rotisserie chicken because it's quick and convenient. She usually bakes or stews chicken and uses the leftover meat and bones to make a great homemade broth or chicken noodle soup. Season the filling according to your desired level of spiciness: mild, medium, or fiery. The same goes for the salsa. Make it hot with jalapeños or habaneros, or keep it mild with bell peppers, tomatoes and cilantro.
Top it off with a generous dollop of sour cream and you have a dish that blends crisp textures, warm spices and comforting layers – proof that taquitos are as adaptable as they are delicious.
Main dish
Chicken
Preparation time: 75 min
Ingredients:
- 15–20 uncooked corn or flour tortillas
- 2 cups (300 g) cooked chicken
- 1 cup (about 85 g) shredded cheddar cheese, or your favorite kind of cheese
- ¾ cup (170 g) cream cheese, softened
- 1 cup baby spinach leaves, chopped (if using large spinach leaves, remove the stems)
- 1 cup salsa (about 250 ml), half for the filling and half for serving: tomatoes, onions, cilantro, diced cut jalapeno or habanero peppers for spice or for non-spicy: green bell pepper or sweet mixed bell peppers for color
- 2 cups (about 500 g) sour cream or plain Greek yogurt, 1 cup for the filling and 1 cup for serving
- Spices (to taste): cumin, garlic powder, chili powder, adobo seasoning, achiote, salt and pepper
- 2 cups (about 500 g) sour cream or plain Greek yogurt, 1 cup for the filling and 1 cup for serving
- Spices (to taste): cumin, garlic powder, chili powder, adobo seasoning, achiote, salt and pepper
For serving:
Shredded lettuce, guacamole, salsa, sour cream, hot sauce
As a side:
Cooked rice, fried plantains
- 15–20 uncooked corn or flour tortillas
- 2 cups (300 g) cooked chicken
- 1 cup (about 85 g) shredded cheddar cheese, or your favorite kind of cheese
- ¾ cup (170 g) cream cheese, softened
- 1 cup baby spinach leaves, chopped (if using large spinach leaves, remove the stems)
- 1 cup salsa (about 250 ml), half for the filling and half for serving: tomatoes, onions, cilantro, diced cut jalapeno or habanero peppers for spice or for non-spicy: green bell pepper or sweet mixed bell peppers for color
- 2 cups (about 500 g) sour cream or plain Greek yogurt, 1 cup for the filling and 1 cup for serving
- Spices (to taste): cumin, garlic powder, chili powder, adobo seasoning, achiote, salt and pepper
- 2 cups (about 500 g) sour cream or plain Greek yogurt, 1 cup for the filling and 1 cup for serving
- Spices (to taste): cumin, garlic powder, chili powder, adobo seasoning, achiote, salt and pepper
For serving:
Shredded lettuce, guacamole, salsa, sour cream, hot sauce
As a side:
Cooked rice, fried plantains
Preparation:
Mix the chicken and cheese filling:
Pepare the salsa according to your taste by finely chopping and mixing your desired ingredients. In a mixing bowl, combine the cream cheese with half of the salsa and sour cream. Stir until the mixture is smooth. Then, add the chicken, cheese, spinach and spices to taste. Toss until evenly combined. Taste the mixture and adjust the seasoning as needed.
Prep the tortillas:
If using corn tortillas, warm them first so they don’t crack when rolled. Heat a nonstick skillet over medium-high heat. Cook each tortilla for 15–30 seconds per side, just until soft and flexible. Transfer them to a plate and cover with foil to keep them warm.
Then, spoon a generous line of filling down the center of each tortilla and roll it up tightly. Use a toothpick to help keep them closed, if needed. Bake the chicken and cheese taquitos:
Preheat your oven to 220°C. Lightly coat a baking pan and the tops of the rolled taquitos with cooking spray or brush with oil. Bake for 15–20 minutes, or until crisp and golden. Serve the homemade taquitos:
Drizzle more sour cream on the taquitos, then top them with shredded lettuce. Serve with rice, fried plantains, guacamole, salsa and hot sauce.
Discover more of our Logbook stories
Evolving together
Discover powerful stories from around the globe, each reflecting how our company is learning, adapting and moving forward.
Giants of the Sea
Meet the Hamburg Express Class – twelve giants setting a new benchmark in global shipping.
Chilean Ceviche
Bright, fresh, and full of zest, this Chilean ceviche captures the spirit of the Pacific coast.
Cucumber Kimchi Salad
Crisp, spicy, and full of heritage – pull up a chair and taste the tradition with cucumber kimchi salad.
Seafarer Portraits
What’s it really like to live and work where the horizon never ends? Step aboard and discover a multitude of stories from life at sea.
Greek Moussaka
Golden, creamy and deeply satisfying, this Greek moussaka with eggplants and potatoes embodies the soul of traditional Greek cooking.
Mango Pomelo Sago
Make Kit Ying’s version of this modern classic—light, fruity, and ready in under an hour.
Underway
From rickshaws to regional trains—these stories show how our colleagues around the world make their way to work, one commute at a time..
Indian Kheer (Rice Pudding)
Originating from ancient India, this creamy rice pudding blends milk, rice and spices into pure comfort.
Beyond the Helm
In this series, it’s the people behind the voyage who take the lead – sharing their own glimpses into everyday maritime life.
Your Photos
From portside sunsets to open-sea snapshots: These are the images that caught our colleagues’ eyes. Take a look through their lens.