Buffalo Chicken Taquitos are a fun and tasty twist on two favorites: spicy buffalo chicken and crispy taquitos. These little rolled-up snacks are packed with shredded chicken, tangy buffalo sauce, and melted cheese, all wrapped in a crunchy tortilla shell. They’re perfect when you’re craving something with a bit of heat and a lot of flavor.
I love making these when I want a snack that feels like a treat but is easy to share. I usually bake them in the oven until they’re golden and crispy, which keeps the kitchen smelling amazing without making too much mess. Sometimes, I like to add a little ranch or blue cheese dip on the side to cool down the spice and make each bite extra tasty.
These taquitos are great for game days, casual dinners, or whenever you need a quick snack that packs a punch. I’ve found that friends and family always ask for seconds, and they never last long on the table. They’re simple to make ahead of time too, so you can have them ready to heat up whenever the buffalo chicken craving hits.
Key Ingredients & Substitutions
Shredded Chicken: Rotisserie chicken works best for its flavor and tender texture. If you don’t have one, boiled or baked chicken breast shredded by hand is a good alternative.
Buffalo Wing Sauce: This gives the taquitos their signature spicy kick. You can adjust the amount or swap for a milder hot sauce if you prefer less heat.
Cheese: Cheddar or Monterey Jack melt nicely and add creaminess. For a sharper flavor, try pepper jack. If dairy-free, use vegan cheese.
Cream Cheese: Helps bind the filling and adds richness. If you want a lighter option, you can try Greek yogurt, but keep it thick to avoid sogginess.
Tortillas: Small flour tortillas are easier to roll and crisp up well, but corn tortillas work too—just warm them well to avoid cracking.
How Do I Get Crispy Taquitos Without Frying?
Baking taquitos can be tricky because you want them crispy but not soggy. Here are my tips:
- Warm tortillas first so they don’t crack when rolled.
- Roll filling tightly and place seam-side down on the baking sheet to keep them from unrolling.
- Brush lightly with oil or melted butter; this helps brown the tortilla and adds crunch.
- Bake on a single layer with space between taquitos for even heat circulation.
- Check at 15 minutes and bake longer if needed until golden crispy.
Following these steps gives you crunchy taquitos with less mess and fewer calories than frying!
Equipment You’ll Need
- Oven and baking sheet – I prefer baking to keep crispy without the mess of frying.
- Mixing bowl – for blending the chicken, sauce, and cheese easily.
- Microwave or skillet – to warm tortillas so they don’t crack when rolling.
- Pastry brush – for lightly coating taquitos with oil or butter for extra crispiness.
- Kitchen towel or plastic wrap – to cover tortillas while warming.
Flavor Variations & Add-Ins
- Add chopped cooked bacon or crumbled blue cheese for extra richness and flavor.
- Mix in chopped green onions or cilantro for a fresh, herby touch.
- Use pepper jack or another spicy cheese to boost heat and flavor.
- Include diced celery or carrots for a touch of crunch and sweetness.
Buffalo Chicken Taquitos Recipe
Ingredients You’ll Need:
For The Filling:
- 2 cups cooked shredded chicken (rotisserie or boiled chicken breast)
- ½ cup buffalo wing sauce (adjust to spice preference)
- 1 cup shredded cheddar cheese or Monterey Jack cheese
- ¼ cup cream cheese, softened
For The Taquitos:
- 10-12 small flour or corn tortillas
- 1 tablespoon vegetable oil or melted butter (for brushing tortillas)
Optional Toppings & Garnishes:
- Chopped cilantro for garnish
- Ranch dressing or blue cheese dressing for drizzling or dipping
- Shredded lettuce and diced tomatoes for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15-20 minutes to bake, so around 30 minutes total from start to finish. Warming the tortillas and rolling the taquitos is quick and easy, while baking gives them a perfect crispy texture.
Step-by-Step Instructions:
1. Prepare the Filling:
In a large bowl, mix together the shredded chicken, buffalo wing sauce, softened cream cheese, and shredded cheese. Stir until everything is well blended and creamy.
2. Warm and Roll the Tortillas:
Warm the tortillas to make them soft and flexible. You can microwave them wrapped in a damp paper towel for 20-30 seconds or heat them briefly in a dry skillet. Place about 2-3 tablespoons of the buffalo chicken filling on one end of each tortilla. Roll tightly to seal the filling inside.
3. Prepare for Baking:
Place the rolled taquitos seam-side down on a baking sheet lined with parchment paper or lightly greased. Brush each taquito lightly with vegetable oil or melted butter to help them crisp up in the oven.
4. Bake Until Crispy:
Bake at 400°F (200°C) for 15-20 minutes, or until the tortillas are golden brown and crispy. Keep an eye on them to avoid burning.
5. Serve and Enjoy:
Let the taquitos cool for a few minutes. Garnish with chopped cilantro and drizzle ranch or blue cheese dressing and extra buffalo sauce on top if you like. Serve warm alongside shredded lettuce and diced tomatoes for a fresh crunch.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken before shredding and mixing it with the sauce. Thaw overnight in the fridge or use the defrost setting on your microwave for quicker thawing.
Can I Make Buffalo Chicken Taquitos Ahead of Time?
Absolutely! Prepare and roll the taquitos, then store them in the fridge covered for up to 24 hours before baking. You can also freeze them for longer storage—just bake from frozen, adding a few extra minutes to the cooking time.
What’s the Best Way to Reheat Leftovers?
To keep them crispy, reheat leftovers in a 350°F (175°C) oven for about 10 minutes. Avoid microwaving, which can make the tortillas soggy.
Can I Substitute Corn Tortillas for Flour Tortillas?
Yes! Corn tortillas work too but warm them well to prevent cracking when rolling. They’ll have a slightly different texture and flavor but still taste delicious.