Description

These Buffalo Chicken Taquitos are crispy, cheesy, and packed with spicy Buffalo flavor in every bite. Baked to golden perfection, they are a perfect handheld snack for game days, parties, or a fun dinner that everyone will love. Featuring a creamy mixture of shredded chicken, cream cheese, buffalo wing sauce, and shredded cheese, all rolled in warm flour tortillas and baked for a deliciously crunchy finish.

Ingredients

Scale

For the Taquitos

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

For Serving

Extra ranch or blue cheese dressing
Celery and carrot sticks

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
Make the Filling: In a large mixing bowl, combine softened cream cheese, buffalo wing sauce, and ranch or blue cheese dressing. Mix until completely smooth and creamy. Stir in shredded cheese and green onions to incorporate evenly.
Add Chicken: Fold the shredded chicken into the creamy buffalo mixture, ensuring every piece is coated. Taste the filling and add more buffalo sauce if you want it spicier.
Warm & Roll: Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20–30 seconds until soft and pliable. Place a warm tortilla on the work surface, spoon 2-3 tablespoons of filling in a line near the bottom, and roll tightly away from you. Place seam-side down on the prepared baking sheet. Repeat with remaining tortillas and filling.
Brush & Bake: Lightly brush the tops of the taquitos with melted butter or spray with cooking spray for a golden, crispy finish. Bake in the preheated oven for 15-18 minutes or until tortillas are crisp and golden brown. Watch for bubbling cheese at the ends.
Cool Slightly & Serve: Remove from oven and let the taquitos cool on the baking sheet for 5 minutes before serving as the filling can be very hot. Serve with extra ranch or blue cheese dressing and celery and carrot sticks.

Notes

Don’t overfill the tortillas to prevent them from splitting open during baking.
Warming the tortillas before rolling is essential for pliability and prevents cracking.
Brushing with melted butter gives the best golden color and flavor, but cooking spray can be used for a lighter option.
Bake at a high temperature (425°F) to achieve maximum crunchiness.
You can assemble taquitos ahead and refrigerate, then bake just before serving, adding a few extra minutes to baking time if cold.
Freezing tips: freeze unbaked taquitos on a baking sheet, then store in a bag; bake from frozen adding 5-10 minutes to cook time.
Corn tortillas can be used but require warming in a skillet and often doubling up to prevent cracking.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Keywords: Buffalo Chicken Taquitos, Game Day Snacks, Baked Taquitos, Spicy Chicken Snacks, Buffalo Chicken Recipe, Appetizer, Party Food, Easy Dinner