Dinner

Buffalo Chicken Taquitos Recipe

ByHarper Ellington December 22, 2025December 22, 2025

Introduction

Buffalo Chicken Taquitos are the ultimate handheld snack, packed with spicy, cheesy flavor and baked to crispy perfection. Perfect for game day or any casual gathering, these taquitos bring the bold taste of buffalo wings in an easy-to-eat form that everyone will love. Let’s dive into a simple recipe that delivers all the goodness without the mess.

The image shows a stack of six golden-brown rolled taquitos on a dark round plate, each filled with an orange shredded chicken mixture and a small dollop of white sauce with blue cheese bits in the center. The taquitos are garnished with small green herb pieces scattered on top. In the background, there is a white bowl filled with a chunky white dip, along with cut carrot and celery sticks beside it, all placed on a white marbled surface. The lighting highlights the crispy texture of the taquitos and their glossy surface from oil. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked, shredded chicken (rotisserie works great)
4 oz cream cheese, softened
½ cup buffalo wing sauce (Frank’s RedHot recommended)
1 cup shredded cheddar, Monterey Jack, or a blend
¼ cup ranch or blue cheese dressing
10–12 small (6-inch) flour tortillas
2 green onions, finely chopped (optional)
Cooking spray or 2 tbsp melted butter

Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
Step 2: In a large bowl, combine the softened cream cheese, buffalo wing sauce, and ranch or blue cheese dressing. Stir until smooth and creamy. Then fold in the shredded cheese and green onions if using.
Step 3: Add the shredded chicken to the mixture and gently fold until all the chicken strands are evenly coated. Taste and adjust the heat by adding more buffalo sauce if desired.
Step 4: Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20–30 seconds until soft and pliable. Spoon 2–3 tablespoons of filling in a line near the bottom of each tortilla.
Step 5: Roll each tortilla tightly away from you and place seam-side down on the prepared baking sheet. Repeat with all tortillas, placing them close but not touching.
Step 6: Lightly brush the tops of the taquitos with melted butter or spray with cooking spray to achieve a golden, crispy finish.
Step 7: Bake for 15–18 minutes or until the taquitos are crisp and golden brown. Let them cool on the baking sheet for 5 minutes before serving as the filling will be very hot.

Tips & Variations

Don’t overfill the tortillas—2 to 3 tablespoons of filling per taquito keeps them from splitting during baking.
Warm the tortillas before rolling to prevent cracking and make rolling easier.
Brush with melted butter for the best color and flavor; cooking spray works as a lighter option.
Try swapping buffalo sauce for barbecue sauce and ranch for honey mustard for a BBQ twist.
Add ½ cup cooked rice to the filling for extra texture and to stretch the recipe further.
For a vegetarian version, use mashed chickpeas or pulled jackfruit instead of chicken.

Storage

Store any leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven until hot and crisp. You can also assemble the taquitos ahead and refrigerate them covered; just bake them straight from the fridge adding a few extra minutes. For longer storage, freeze unbaked taquitos on a tray, then transfer to a freezer bag. Bake from frozen, increasing cooking time by 5–10 minutes.

How to Serve

The image shows six rolled tortillas stacked together on a dark plate, each filled with shredded orange chicken that looks moist and richly seasoned. At the center of each roll is a small dollop of creamy white sauce with blue-green specks, likely blue cheese dressing. The tortillas are golden brown with a slightly crisp texture on the outside, and green chives are sprinkled on top of the rolls. In the background, there are celery and carrot sticks, and a small white bowl filled with the same blue cheese dressing. The setting has a warm, cozy feel with a white marbled texture surface under the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these taquitos ahead of time?

Yes! You can assemble them up to a day in advance. Keep them covered and refrigerated until ready to bake. It’s a great way to save time on the day you want to serve them.

Why do my taquitos split open during baking?

This usually happens if the tortillas weren’t warmed properly and were too dry or cold, or if the filling was too much. Always warm your tortillas before rolling and keep filling to 2–3 tablespoons for neat, sealed taquitos.