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