Buffalo Chicken Taquitos are a fun and tasty twist on classic taquitos, packed with juicy shredded chicken, spicy buffalo sauce, and melty cheese all wrapped in a crispy tortilla. These little rolled-up bites are perfect when you want something with a little zip and crunch at the same time. They’re a crowd-pleaser whether you’re serving them for a game day snack or a casual dinner.
I love making these Buffalo Chicken Taquitos because they’re super simple to put together, but they taste like you spent a long time in the kitchen. I usually toss the chicken in extra buffalo sauce before rolling them up, which gives every bite an extra kick. And if you like a bit of creamy cool-down on the side, ranch or blue cheese dressing makes a perfect dip.
One of my favorite ways to serve these is with a side of crunchy celery sticks and a fresh green salad to balance out the spice. They also freeze really well, so I like to make a big batch and keep some in the freezer for whenever the buffalo craving hits. These taquitos always bring the party vibes and get everyone reaching for seconds!
Key Ingredients & Substitutions
Shredded Chicken: Rotisserie chicken is a time-saver and adds great flavor. If you prefer, use leftover cooked chicken or poach chicken breasts for a leaner option.
Buffalo Sauce: Frank’s RedHot is classic, but you can use any hot sauce you like. For less heat, mix it with a bit of melted butter or ranch dressing.
Cheddar & Cream Cheese: Cheddar adds a nice sharp flavor, while cream cheese gives creaminess and helps all ingredients stick together. You can swap cheddar for Monterey Jack or mozzarella for a milder taste.
Tortillas: I usually use small flour tortillas because they roll up easily and crisp up well. Corn tortillas work but can be less flexible. Warming tortillas before rolling prevents cracking.
How Do You Get Taquitos Super Crispy Without Frying?
Since baking makes these taquitos healthier than frying, the key is to make sure they crisp up nicely in the oven.
- Warm the tortillas first, either in the microwave or on a skillet, so they don’t crack when rolling.
- Roll the filling tightly in the tortillas, and always place them seam side down on the baking sheet to keep them sealed.
- Brush or spray a light coating of oil on each taquito before baking to promote golden, crispy edges.
- Bake at a high temperature (425°F) for 15-20 minutes, turning once halfway through to ensure even crisping.
- Remove when all sides are golden brown. Let them cool for a minute to firm up before serving.
These steps help you get that crunchy texture without deep frying, keeping the taquitos delicious and slightly lighter.
Equipment You’ll Need
- Baking sheet – I use this to give the taquitos a crispy outside without frying.
- Mixing large bowl – perfect for combining the chicken, sauce, cheese, and spices easily.
- Microwave or skillet – helps warm the tortillas so they roll smoothly without cracking.
- Pastry brush or spray bottle – for lightly coating the taquitos with oil to crispy up in the oven.
- Silicone tongs or spatula – to place and turn the taquitos without breaking them when baking.
Flavor Variations & Add-Ins
- Use cooked shredded turkey or cauliflower for a different protein or a vegetarian option.
- Add chopped green chiles or jalapeños into the filling for extra heat and flavor.
- Swap cheddar for pepper jack or Monterey Jack for a different cheesy twist.
- Mix in chopped cilantro, green onions, or crumbled blue cheese on top before serving for extra freshness and flavor.
Buffalo Chicken Taquitos Recipe
Ingredients You’ll Need:
For The Filling:
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1/2 cup buffalo sauce (such as Frank’s RedHot)
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
For Assembly and Serving:
- 10-12 small flour or corn tortillas
- Cooking spray or a small amount of oil for brushing
- Ranch or blue cheese dressing, for drizzling or dipping
- Fresh chopped cilantro or green onions, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15-20 minutes to bake. Warming the tortillas briefly helps make rolling easier for another few minutes. In total, plan for about 30 minutes from start to finish to enjoy crispy, spicy taquitos hot from the oven.
Step-by-Step Instructions:
1. Prepare the Filling:
In a large bowl, mix together the shredded chicken, buffalo sauce, shredded cheddar cheese, softened cream cheese, garlic powder, onion powder, black pepper, and smoked paprika until well combined. This mixture will give you that creamy, spicy, and cheesy filling that’s full of flavor.
2. Warm and Roll Tortillas:
Warm the tortillas slightly to make them easier to roll without cracking—microwave them wrapped in a damp paper towel for about 20 seconds. Place about 2-3 tablespoons of your buffalo chicken filling on one side of each tortilla. Spread it evenly but leave a little space at the edges for sealing. Then, roll each tortilla tightly into a cigar shape and place them seam side down on a baking sheet lined with parchment paper or lightly greased.
3. Bake Until Crispy and Golden:
Lightly brush or spray each taquito with cooking oil to help them crisp up in the oven. Bake in your preheated oven at 425°F (220°C) for 15-20 minutes, or until they turn golden brown and crispy on the outside.
4. Serve and Garnish:
Remove the taquitos from the oven and drizzle with your favorite ranch or blue cheese dressing. Sprinkle fresh chopped cilantro or green onions on top for a burst of freshness. Serve immediately with extra buffalo sauce or dipping sauces on the side.
Enjoy these Buffalo Chicken Taquitos as a perfect appetizer, snack, or even a casual meal ready in just half an hour!
Can I Make Buffalo Chicken Taquitos Ahead of Time?
Yes! You can prepare and roll the taquitos in advance, then refrigerate them covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
Can I Use Corn Tortillas Instead of Flour Tortillas?
Absolutely! Corn tortillas work well but are less flexible, so warming them gently before rolling is especially important to prevent cracking.
How Should I Store Leftover Taquitos?
Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F for about 10 minutes to restore crispiness.
What Can I Substitute for Buffalo Sauce?
If you prefer less heat or don’t have buffalo sauce, you can mix your favorite hot sauce with melted butter or use BBQ sauce for a milder flavor twist.