Between the tangy Buffalo sauce, creamy cheeses, and tender shredded chicken, these Buffalo chicken taquitos are irresistible!
Baking them keeps the recipe a bit lighter than frying while still achieving that perfect crunch.
And you can even make them ahead, so they’re an easy, crowd-pleasing appetizer or weeknight dinner that both kids and adults will love.
Why You’ll Love These Buffalo Chicken Taquitos
Quick and Easy: This recipe is perfect for busy weeknights or last-minute gatherings, as it takes only 20-30 minutes to prepare.
Spicy Kick: The Buffalo sauce and blue cheese crumbles provide a zesty, tangy flavor that perfectly complements the tender chicken and melted cheddar.
Perfect Texture: Baked until golden brown, these taquitos achieve a delightful crunch on the outside while remaining tender and juicy on the inside.
Ingredients
- Shredded Cooked Chicken: Tender, flavorful, and perfect for filling taquitos. Grab a rotisserie to save on time!
- Cream Cheese: Rich and creamy, it binds the filling while adding a luscious texture.
- Buffalo Wing Sauce: Brings the bold, tangy heat that gives these taquitos their signature spicy flavor.
- Ranch Dressing: Cooling and zesty, it balances the spice of the Buffalo sauce.
- Shredded Cheddar Cheese: Sharp and melty, it adds a satisfying cheesy flavor to every bite.
- Crumbled Blue Cheese: Pungent and creamy, this optional ingredient amps up the flavor for blue cheese lovers.
- Garlic Powder: Provides a subtle savory note that enhances all the other flavors.
- Small Corn Tortillas: The versatile vessel that wraps everything in a neat, crispy package. Feel free to use flour, if you prefer.
- Cooking Spray: To make the tortillas nice and crunchy. Be sure to use olive oil spray if you make these in the air fryer.
How to Make Buffalo Chicken Taquitos
These taquitos are not just a snack; they’re a flavor explosion in every bite.
I love how versatile they are, too. Whether you’re hosting a game day party or looking for a quick and delicious dinner, these taquitos have got you covered.
The best part? They’re super easy to make, especially with rotisserie chicken. Just mix, roll, bake, and you’re done!
1. PREP: Preheat the oven to 425°F (220°C) or the air fryer to 400°F (205°C). Line a large baking sheet with parchment paper.
2. MIX: Beat the cream cheese, Buffalo sauce, ranch dressing, and garlic powder, until smooth.
3. COMBINE: Mix in the shredded chicken, cheddar cheese, and blue cheese until evenly coated.
4. FILL: Microwave the tortillas for 20-30 seconds to make them pliable. Fill with about 1/4 cup of the Buffalo chicken mixture down the center of each tortilla, then roll tightly.
5. BAKE: Place the rolled tortillas seam-side down on the baking sheet and spray lightly with cooking spray. Then, bake in the oven for 15-20 minutes or in the air fryer for about 8 minutes, flipping halfway, until golden brown and crispy.
6. SERVE: Serve warm with additional Buffalo sauce, ranch, or blue cheese dressing for dipping. Enjoy.
Tips For the Best Buffalo Chicken Taquitos
Once you try these Buffalo chicken taquitos, you’ll never buy them frozen again.
They’re a little spicy, a lot cheesy, and 100% delicious. And with these tips, they’re perfect every time!
- Shred it. Finely shredded chicken incorporates best into the creamy filling. Use shredded rotisserie chicken for quick and easy prep.
- Soften up. Let the cream cheese soften to room temperature so it mixes smoothly with the other ingredients.
- Sauce wisely. Frank’s RedHot is the classic Buffalo wing sauce, but you can also use Texas Pete, Crystal, or Sweet Baby Ray’s for great results.
- Warm the tortillas. Corn tortillas aren’t as pliable as flour, so you’ll need to microwave them for easy rolling without cracking. Feel free to use flour tortillas if you prefer – I used both and loved them all!
- Don’t overfill. Place about 1/4 cup of filling per tortilla and roll tightly. Overfilling leads to messy taquitos that leak out the sides.
- Spritz the tops. Just a little cooking spray helps the tops turn golden and crunchy.
- Variations galore. Mix it up with corn, black beans, diced jalapeños, or pepper jack cheese in the filling. For a spicier kick, add 1/4 tsp cayenne pepper.
- Dip away. Serve with classic blue cheese or ranch dressing for dipping. For extra Buffalo flavor, mix some wing sauce into the ranch. Guacamole is another great option.
How to Store
I love that these taquitos are baked, not fried. It’s so much easier, and you still get that satisfying crunch.
The filling is creamy and cheesy, and the buffalo sauce gives it just the right kick. And those crispy edges? Irresistible.
And believe it or not, they store well, too!
To Make Ahead: Prep, cover and chill the filling in the fridge for 2-3 days. Wrap and cook as instructed.
To Store: Place cooled taquitos in an airtight container and refrigerate for up to 3 days.
To Reheat: Warm refrigerated taquitos in a 375°F oven for 10-15 minutes or in an air fryer at 350°F for 3-5 minutes. Alternatively, microwave for 30-60 seconds, though this may result in a softer texture.
To Freeze: Arrange cooked and cooled taquitos in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. To reheat from frozen, bake at 375°F for 15-20 minutes or until heated through and crispy.
More Spicy Buffalo Recipes You’ll Love
Buffalo Chicken Tenders
Loaded Buffalo Fries
Buffalo Chicken Tacos
Buffalo Chicken Salad
Buffalo Chicken Taquitos
6
servings10
minutes20
minutes501
kcalBuffalo chicken taquitos, with tangy Buffalo sauce, creamy cheeses, and tender shredded chicken, are my new go-to for parties or a cozy night in.
Ingredients
8 ounces cream cheese, softened
1/2 cup Buffalo wing sauce, plus more for serving
1/4 cup ranch dressing
1/2 teaspoon garlic powder
3 cups shredded cooked chicken (rotisserie chicken works great)
1 cup shredded cheddar cheese
1/4 cup crumbled blue cheese, optional
12 small corn tortillas
olive oil or avocado spray
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Alternatively, preheat the air fryer to 400°F (205°C).
- In a large bowl, beat the cream cheese until soft and smooth. Scrape the bottom and sides of the bow, then blend in the Buffalo sauce, ranch dressing, and garlic powder.
- Add the shredded chicken, cheddar cheese, and blue cheese (if using) and mix until everything is well combined and evenly coated in the sauce.
- Warm the tortillas in the microwave for about 20-30 seconds to make them more pliable. Spoon about 1/4 cup of the Buffalo chicken mixture down the center of each tortilla. Fold one side over the filling, then continue rolling (tightly) to enclose the filling. Place them seam-side down on the prepared baking sheet with 1-2 inches between each.
- Spray the tops of the taquitos lightly with olive oil or avocado spray. Bake in the oven for 15-20 minutes or in batches in the air fryer for about 8 minutes, flipping halfway through. They should be golden brown and crispy, and the cheese should be melted.
- Serve warm with additional Buffalo sauce, ranch, or blue cheese dressing for dipping. Enjoy.
Notes
- Traditional taquitos use corn tortillas. But feel free to use flour tortillas (aka flautas).
- Place about 1/4 cup of filling per tortilla and roll tightly. Overfilling leads to messy taquitos that leak out the sides.
These sound very tasty. I like the baking of taquitos instead of the usual frying. We will try it soon.