These Buffalo Chicken Taquitos are the ultimate game-day appetizer or fun family dinner, packing all the spicy, creamy flavors of buffalo dip into a crispy handheld shell. Filled with tender shredded chicken, tangy buffalo sauce, and two types of cheese, they are baked to golden perfection without the mess of deep frying.
With a crunchy flour tortilla exterior and a gooey, savory filling, these rolled tacos are impossible to stop eating.
Recipe Details
- Flavor Profile: A classic combination of spicy buffalo sauce and cooling cream cheese, with a sharp kick from blue cheese crumbles and melted cheddar.
- Texture: The baking rack method ensures the tortillas get crispy on all sides, while the filling remains rich and creamy.
- Time: 10 minutes prep, 15 minutes bake time.
- Difficulty: Easy. It involves simple mixing and rolling techniques.
What You’ll Need
To make this recipe, you will need a baking sheet fitted with a wire cooling rack. This setup allows air to circulate under the taquitos, ensuring they crisp up on the bottom as well as the top. You will also need a medium mixing bowl for the filling and a microwave to warm the tortillas so they are pliable enough to roll without cracking.
Ingredient Notes
- Shredded Cooked Chicken – You need 2 cups of chicken. This is a perfect use for leftover rotisserie chicken or poached chicken breasts.
- Cream Cheese – 4 ounces of softened cream cheese acts as the binder, making the filling creamy and rich.
- Buffalo Sauce – This provides that signature tangy, spicy flavor.
- Cheddar Cheese – Shredded cheddar adds the classic melting factor.
- Blue Cheese – Crumbled blue cheese is sprinkled inside for that authentic buffalo wing flavor profile.
- Flour Tortillas – Use fajita-sized tortillas (about 6 inches). Flour tortillas bake up bubbly and crisp and are easier to roll than corn.
Add-ins and Substitutions
- Cheese Swap – If you are not a fan of blue cheese, you can omit it and simply increase the shredded cheddar or use mozzarella instead.
- Spice Level – 2 tablespoons of buffalo sauce yields a mild-medium heat. If you prefer it spicier, you can add a dash of cayenne pepper to the cream cheese mixture.
- Tortillas – While flour tortillas are recommended for this texture, you can use corn tortillas for a gluten-free option, though you must warm them thoroughly to prevent cracking.
How to Make Buffalo Chicken Taquitos
- Prep: Preheat the oven to 400F. Place a cooling rack on a baking sheet and spray it with cooking spray, then set it aside.
- Make the Filling: In a medium bowl, mix together the shredded chicken, softened cream cheese, and buffalo sauce until well blended. Fold in the shredded cheddar cheese and mix until combined.
- Warm Tortillas: Wrap the tortillas in a damp towel and warm them in the microwave for 45 seconds, or until they are soft and pliable.
- Assemble: Spoon 2-3 tablespoons of the chicken filling into the center of each warm tortilla. Sprinkle the filling with a bit of the crumbled blue cheese.
- Roll: Roll the tortillas up tightly around the filling and place them seam-side down on the prepared baking sheet (on the rack).
- Bake: Spray the tops of the rolled-up tortillas with cooking spray to help them brown. Bake for 10-15 minutes, or until lightly browned and crisp.
- Serve: Serve warm.
Pro Tip: Using a cooling rack placed on the baking sheet is the secret to a crispy bottom. If you bake them directly on the pan, the bottoms can sometimes get soggy from the steam of the filling.
Recipe Tips
- Softened Cream Cheese: Ensure your cream cheese is truly softened before mixing. If it is cold, it won’t blend evenly with the buffalo sauce and chicken.
- Seam Side Down: Placing the taquitos seam-side down uses the weight of the taquito to seal it shut during baking, so you don’t need toothpicks.
- Don’t Overfill: Stick to the 2-3 tablespoons of filling. If you overstuff them, they might burst open in the oven.
FAQs
- What dipping sauce should I serve? Ranch dressing or blue cheese dressing are the classic choices to cool down the spicy buffalo flavor.
- Can I freeze these? Yes! You can freeze the baked taquitos. To reheat, place them in a 350-degree oven until warmed through and crisp.
- Can I make these ahead? You can mix the filling a day in advance and store it in the fridge. Assemble and bake just before serving for the best crispy texture.
Serving Suggestions
- Vegetables: Serve with celery sticks and carrot sticks for a refreshing crunch.
- Dip: A bowl of warm queso or cool ranch dressing is perfect for dunking.
- Salad: Pair with a simple green salad to turn this appetizer into a full meal.
Make This Recipe in Advance
- Freezing: You can assemble the taquitos and freeze them uncooked on a baking sheet, then transfer to a bag. Bake from frozen, adding a few extra minutes to the cook time.
- Storage: Leftovers keep well in the fridge for up to 3 days. Reheat in the oven or air fryer to restore the crunch; microwaving will make them soft.
Buffalo Chicken Taquitos
- Total Time: 25 minutes
- Yield: 10 Taquitos 1x
Description
These Buffalo Chicken Taquitos are the ultimate game-day appetizer or fun family dinner, packing all the spicy, creamy flavors of buffalo dip into a crispy handheld shell. Filled with tender shredded chicken, tangy buffalo sauce, and two types of cheese, they are baked to golden perfection without the mess of deep frying. With a crunchy flour tortilla exterior and a gooey, savory filling, these rolled tacos are impossible to stop eating.
Ingredients
- 2 cups shredded cooked chicken (rotisserie works great)
- 4 ounces cream cheese, softened
- 2 tablespoons buffalo sauce
- 1/2 cup shredded Cheddar cheese
- 1/4 cup crumbled Blue cheese (optional)
- 10 fajita-sized flour tortillas (approx. 6 inches)
- Cooking spray
Instructions
Prep
Preheat the oven to 400°F (200°C). Place a wire cooling rack onto a baking sheet and spray it with cooking spray. Set aside.
Make the Filling
In a medium bowl, mix together the shredded chicken, softened cream cheese, and buffalo sauce until thoroughly blended. Fold in the shredded Cheddar cheese.
Warm Tortillas
Wrap the stack of tortillas in a damp paper towel. Microwave for 45 seconds or until they are soft and pliable. This prevents cracking during rolling.
Assemble
Spoon 2-3 tablespoons of the chicken mixture into the center of a warm tortilla. Sprinkle a little crumbled Blue cheese over the filling (if using).
Roll
Tightly roll the tortilla around the filling. Place it seam-side down on the prepared wire rack. Repeat with the remaining tortillas.
Bake
Spray the tops of the taquitos lightly with cooking spray (this helps them brown). Bake for 10 to 15 minutes, or until the tortillas are golden brown and crispy.
Serve
Serve warm with Ranch or Blue Cheese dressing for dipping.
Notes
The Rack Method: Baking these on a wire rack set over a baking sheet allows hot air to circulate underneath. This ensures the bottoms get crispy instead of soggy. If you don’t have a rack, you can bake them directly on parchment paper, but flip them halfway through.
Seam-Side Down: Placing the rolled taquitos seam-side down uses their own weight to seal them shut, so you don’t need to fuss with toothpicks.
Softened Cheese: Make sure the cream cheese is at room temperature so it blends smoothly with the sauce.
Spice Level: 2 tablespoons of buffalo sauce yields a mild-medium heat. For a spicier kick, add a dash of cayenne pepper or increase the hot sauce quantity slightly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer / Dinner
- Method: Baking
- Cuisine: American / Tex-Mex
Nutrition
- Serving Size: 2 Taquitos
- Calories: 310
- Sugar: 2g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 60mg
Keywords: buffalo chicken taquitos, baked taquitos recipe, game day appetizers, spicy chicken rolls, easy party food, creamy buffalo chicken, crispy tortillas
