Buffalo Chicken Taquitos are a fun, spicy twist on a classic favorite. These crispy, golden taquitos are filled with shredded chicken tossed in tangy buffalo sauce, with a little melty cheese to cool things down. They have just the right kick, making them perfect for game day snacks, parties, or a quick weeknight dinner.
I love making these because they come together super fast and always get eaten up quickly! I usually use rotisserie chicken to make it even easier, and adding ranch or blue cheese dressing on the side is my go-to for dipping. It’s like a little explosion of flavor in every crunchy bite.
When I serve these, I like to arrange them on a big plate with some celery sticks and extra dipping sauce around. It makes everything feel a bit more special and is a guaranteed crowd-pleaser whether you’re feeding family or friends. Plus, they’re just plain fun to eat!
Key Ingredients & Substitutions
Shredded Chicken: Rotisserie chicken is my go-to for shredded chicken to save time and add flavor. You can also cook chicken breasts or thighs and shred them yourself for fresher taste.
Buffalo Wing Sauce: Frank’s RedHot is classic for that perfect buffalo flavor. If you want less heat, try a milder hot sauce or mix the buffalo sauce with a little honey for sweetness.
Cream Cheese: Softened cream cheese helps make the filling creamy and mild, balancing the heat. You can swap with Greek yogurt for a lighter option but expect a tangier taste.
Tortillas: Small flour or corn tortillas both work fine here. I prefer flour because they roll easier and crisp nicely, but corn tortillas add a traditional touch.
How Do You Get Crispy Taquitos Without Deep Frying?
Baking is the easiest way to get crispy taquitos with less mess and fewer calories than frying.
- Warm tortillas slightly before rolling to prevent cracking.
- Roll your filling tightly to keep everything inside.
- Place them seam-side down on the baking sheet to keep them closed.
- Lightly spray them with cooking oil for great crispiness.
- Bake at a high temperature (400°F) for 15-20 mins, flipping halfway to brown evenly.
This method gives a crispy outside with melty, flavorful filling inside, without extra oil or heavy frying.
Equipment You’ll Need
- Baking sheet – I prefer this for even heat and easy cleanup when crisping the taquitos in the oven.
- Large mixing bowl – helps you combine all the filling ingredients quickly and easily.
- Cooking spray – a must for helping the taquitos get crispy in the oven and prevent sticking.
- Microwave or skillet – to warm tortillas before rolling, making them more flexible and easier to work with.
- Sharp knife or pizza cutter (optional) – for slicing the blue cheese crumbles or chopping green onions.
Flavor Variations & Add-Ins
- Cheese Swap: Use pepper jack or Monterey Jack instead of cheddar for a milder or spicier flavor.
- Extra Protein: Add crumbled cooked bacon or chopped cooked shrimp for extra flavor and texture.
- Veggie Boost: Mix in diced bell peppers or jalapeños for more crunch and heat.
- Herb Twist: Fold in chopped cilantro or parsley for fresh, bright flavor.
Buffalo Chicken Taquitos Recipe
Ingredients You’ll Need:
For The Filling:
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- ½ cup buffalo wing sauce (e.g., Frank’s RedHot)
- ½ cup cream cheese, softened
- 1 cup shredded cheddar cheese
- ¼ cup blue cheese crumbles (optional)
- ¼ cup chopped green onions (plus extra for garnish)
For The Taquitos:
- 10-12 small flour or corn tortillas
- Cooking spray or oil for baking/frying
For Serving:
- Ranch or blue cheese dressing
- Celery sticks (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and roughly 15-20 minutes to bake, making it a quick and satisfying snack or meal. You’ll spend just a few minutes mixing and rolling your filling into tortillas before popping them into the oven for a crispy finish.
Step-by-Step Instructions:
1. Preparing the Filling:
In a large bowl, mix together the shredded chicken, buffalo wing sauce, softened cream cheese, shredded cheddar cheese, blue cheese crumbles (if using), and chopped green onions. Stir until all ingredients are evenly combined and creamy.
2. Rolling the Taquitos:
Warm your tortillas for about 20 seconds in the microwave or briefly on a skillet to make them soft and easy to roll. Lay each tortilla flat, scoop about 2 tablespoons of the buffalo chicken mixture onto one edge, and roll tightly into a taquito. Place each rolled taquito seam side down on a greased or parchment-lined baking sheet to keep them closed.
3. Baking to Crispy Perfection:
Lightly spray the outside of the taquitos with cooking spray; this will help them crisp up nicely in the oven. Bake at 400°F (200°C) for 15-20 minutes, flipping halfway through to ensure every side is golden and crunchy.
4. Serving Your Taquitos:
Once the taquitos are done, let them cool just a bit. Sprinkle with extra blue cheese crumbles and chopped green onions for a fresh touch. Drizzle with extra buffalo sauce if you like things spicy. Serve warm alongside ranch or blue cheese dressing and crunchy celery sticks for the perfect combo!
Can I Use Frozen Chicken for Buffalo Chicken Taquitos?
Yes, you can use frozen chicken, but be sure to thaw it completely before shredding. Thaw in the fridge overnight or use the defrost setting on your microwave for quicker results.
Can I Make Buffalo Chicken Taquitos Ahead of Time?
Absolutely! Prepare and roll the taquitos, then cover and refrigerate them for up to 24 hours before baking. You may need to add a couple extra minutes to baking time if baking straight from the fridge.
What’s the Best Way to Store Leftovers?
Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to keep them crispy.
Can I Substitute Tortillas in This Recipe?
Yes, both small flour and corn tortillas work well. Flour tortillas tend to roll easier and get crispier, while corn tortillas add a traditional flavor but can be a bit more fragile, so warm them well before rolling.