I still remember the first time I made Buffalo Chicken Taquitos—it was a busy weeknight, and I wanted something tasty but simple enough to pull together without fuss. This recipe quickly became a staple in my kitchen because it checks all those boxes. The crispy baked chicken taquitos, filled with that spicy buffalo sauce chicken filling, are just so satisfying. They’re the kind of dish that fills your home with warm, inviting aromas and leaves everyone asking for seconds.
Buffalo Chicken Taquitos have earned a favorite spot in my cooking routine because they’re dependable and delicious every single time. Whether I’m making them for a casual family dinner or bringing buffalo chicken appetizers to a get-together, they never disappoint. These spicy chicken rolls hit that perfect balance of crispy outside, tender and flavorful inside, and just the right amount of heat.
If you’re like me—someone who loves food with bold flavor but also values straightforward cooking—this buffalo chicken taquitos recipe is for you. It’s a crispy taquitos recipe that doesn’t require deep frying or complicated steps, making it approachable and fun to make. Plus, the baked chicken taquitos feel a little lighter, which makes them all the easier to enjoy guilt-free.
I know that cooking can sometimes feel overwhelming, but with this Buffalo Chicken Taquitos recipe, I promise you’ll feel confident in the kitchen. It’s one of those recipes you can count on, and it will bring comfort and joy to your table. So grab your tortillas, your buffalo sauce chicken filling ingredients, and let’s get cooking together—you’re going to love this!
What You’ll Need for This Buffalo Chicken Taquitos:
Here’s the simple, straightforward list you’ll want to have on hand:
- 2 cups cooked chicken, shredded (Perfect for using rotisserie chicken or leftovers)
- 1 cup shredded cheese (cheddar or Monterey Jack work well)
- ½ cup buffalo sauce (You can find this in most grocery stores near the hot sauces)
- 8-10 small corn or flour tortillas (If you don’t have corn, flour tortillas are an easy swap)
- ¼ cup cream cheese, softened (This adds creaminess to the buffalo sauce chicken filling)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil (For brushing the taquitos before baking)
- Optional: chopped green onions or cilantro for garnish
This Buffalo Chicken Taquitos recipe is budget-friendly too. Using shredded rotisserie chicken keeps costs low, and these ingredients are staples that last well in your pantry and fridge. I always make a double batch of buffalo sauce chicken filling to have on hand for quick meals through the week.
A quick kitchen tip: warming tortillas before rolling makes them easier to handle and helps prevent cracking. You can microwave them for 20 seconds wrapped in a damp paper towel or warm them on a skillet.
If you want to store your buffalo sauce, look for those in squeeze bottles—they’re less messy and last a while. And cream cheese? Keep it wrapped tightly in the fridge and get it out ahead of time to soften for easier mixing.
How to Make This Buffalo Chicken Taquitos:
Let’s roll up our sleeves because this is the fun part. From start to finish, these Buffalo Chicken Taquitos take about 40 minutes—perfect for a weekday dinner or weekend snack.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. This little step helps keep your kitchen clean and ensures the crispy taquitos come out perfectly.
- In a large bowl, combine your shredded cooked chicken, buffalo sauce, softened cream cheese, shredded cheese, garlic powder, and onion powder. Mix everything well until that buffalo sauce chicken filling is smooth and delicious. This step is where the magic happens!
- Warm your tortillas to prevent cracking. Lay one tortilla flat and spoon about 2 tablespoons of the buffalo sauce chicken filling onto the edge, spreading it evenly in a thin line. You want enough to get the spicy chicken flavor inside but not so much that the taquito won’t roll.
- Roll the tortilla tightly around the filling—like making a little burrito—but smaller—and place it seam side down on your prepared baking sheet.
- Brush each rolled taquito lightly with olive oil. This helps them crisp up beautifully while baking.
- Bake in the preheated oven for 20-25 minutes, turning once halfway through so they brown evenly. Your Buffalo Chicken Taquitos will be golden, bubbling, and irresistibly crispy on the outside when ready.
- Let the taquitos cool just a bit before serving to avoid any molten cheese burns.
I’ve tried many crispy taquitos recipes, and this method keeps the filling moist without sogginess. Be patient with the baking time—that’s when your Buffalo Chicken Taquitos really shine.
A time-saving note: While the taquitos bake, you can tidy up the kitchen or prepare a quick side salad to round out the meal. Your kitchen will smell amazing with all that buffalo sauce chicken filling baking away.
Serving Your Buffalo Chicken Taquitos:
When it comes to serving, these Buffalo Chicken Taquitos truly shine with simple, fresh sides. I love pairing them with crunchy celery sticks and a cooling ranch or blue cheese dressing to balance the spicy chicken rolls.
They’re perfect buffalo chicken appetizers for gatherings. Every time I bring these to potlucks, friends swoon over the crispy taquitos recipe and ask me to share how to make them. The bite-sized spicy chicken rolls are easy to eat while mingling and pair beautifully with cold drinks.
For a family dinner, these go great alongside a light side salad or creamy slaw to add a fresh crunch. On warmer days, I’ve even served Buffalo Chicken Taquitos with corn on the cob or roasted veggies for a balanced plate.
Leftovers reheat wonderfully—just pop them back in the oven at 375°F (190°C) for 10 minutes to bring back the crispiness. I’ve also chopped leftover buffalo sauce chicken filling to toss into a salad or stuffed inside quesadillas the next day.
Seasonally, I’ve played around adding diced jalapeños or swapping the regular buffalo sauce for a milder version when I want less heat. Trying the Crispy Jalapeño Cream Cheese Buffalo Chicken Taquitos from Half Baked Harvest gave me some fun ideas to jazz up the filling with fresh flavors.
My family always appreciates these as a snack or easy dinner. I’m confident your friends and family will love them too.
Common Questions About This Buffalo Chicken Taquitos:
Q: Can I make parts of this Buffalo Chicken Taquitos ahead of time?
A: Absolutely! You can prepare and roll the taquitos in advance, then cover and refrigerate them for up to 24 hours before baking. This is a great time saver for busy days.
Q: What’s a good substitute for cream cheese in this Buffalo Chicken Taquitos?
A: Greek yogurt or sour cream both work as simple substitutes and add creaminess to the buffalo sauce chicken filling.
Q: Can I freeze these Buffalo Chicken Taquitos?
A: Yes, you can freeze them before baking. Arrange the rolled taquitos on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake them straight from frozen, adding a few extra minutes to the baking time.
Q: How can I make these buffalo chicken taquitos less spicy?
A: Use a mild buffalo sauce or cut the buffalo sauce in half and add a little honey for sweetness. It still tastes great and is friendlier for less spicy palates.
Q: What’s the best cheese for these spicy chicken rolls?
A: Cheddar and Monterey Jack melt well and complement the buffalo sauce. You can also try mozzarella for a milder, gooey texture.
Q: Can I use flour tortillas instead of corn?
A: Yes! Flour tortillas are a great easy swap and tend to roll without cracking.
Q: How do I keep my taquitos crisp when baking?
A: Brushing them with olive oil and turning halfway through baking helps develop even crispiness. Avoid overcrowding the pan for best results.
For more helpful tips and a slightly different twist, check out these Buffalo Chicken Taquitos recipes from Danilicious, explore cooking instructions in the New Mexico Recipes Facebook group, and get inspired by Half Baked Harvest’s unique versions.
Final Thoughts on This Buffalo Chicken Taquitos:
Buffalo Chicken Taquitos have truly earned their spot in my recipe collection. They’re reliable, fuss-free, and bring so much flavor to the table. I keep coming back to this recipe because it’s a family favorite that’s satisfying to make and eat.
My Top Tips for This Buffalo Chicken Taquitos:
- Warm your tortillas before rolling to prevent cracks that can spill filling while baking.
- Brush with olive oil for that perfect golden crisp every time.
- Don’t rush baking; turning halfway helps them crisp up without burning.
For fun variations, try adding jalapeños or swapping shredded chicken for turkey. I’ve also enjoyed a creamy ranch twist stirred into the filling for a milder buffalo sauce chicken filling. The baked chicken taquitos version gets requested most often around here because it’s lighter and easier on prep.
I hope you feel excited to try these Buffalo Chicken Taquitos in your kitchen. It’s a recipe that’s approachable, full of flavor, and just downright satisfying.
If you enjoy this, you might love my cheesy pizza dip recipe that’s a perfect partner for any appetizer spread.
Here’s to good food, easy meals, and many happy cooking memories!
Buffalo Chicken Taquitos
Crispy baked Buffalo Chicken Taquitos loaded with spicy shredded chicken and melted cheese, perfect for a flavorful appetizer or snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
- 2 cups cooked shredded chicken
- ½ cup buffalo wing sauce
- 1 cup shredded cheddar cheese
- ½ cup cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon salt
- 12 small flour tortillas
- Cooking spray or oil for brushing
- Ranch or blue cheese dressing, for serving
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine shredded chicken, buffalo wing sauce, cream cheese, shredded cheddar, garlic powder, onion powder, and salt. Mix until well incorporated.
- Warm the flour tortillas slightly to make them pliable.
- Spoon about 2 tablespoons of the chicken mixture onto each tortilla near one edge.
- Roll the tortilla tightly around the filling and place seam-side down on the baking sheet.
- Lightly brush or spray each taquito with cooking oil to help them crisp up.
- Bake for 15-20 minutes or until golden and crispy.
- Remove from oven and let cool slightly before serving with ranch or blue cheese dressing.
Notes
For extra crispiness, serve with celery sticks and a drizzle of ranch or blue cheese dressing.