Buffalo Chicken Taquitos

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Buffalo Chicken Taquitos

Few appetizers draw a crowd quite like Buffalo chicken taquitos. Roll up tangy Buffalo chicken, creamy cheeses, and a hint of heat inside a crunchy tortilla shell and you have a snack or meal that is easy, bold, and downright addictive. This comprehensive recipe covers everything: ingredient choices, method, tips, variations, and even make-ahead options. Whether you’re hosting a game night or feeding a family on a busy weeknight, Buffalo chicken taquitos are a sure win.

Why Buffalo Chicken Taquitos Win Every Time

Buffalo chicken taquitos stand out for their irresistible flavor and simple execution. The combination of creamy and spicy Buffalo chicken, partnered with crisp tortilla shells, creates an ideal balance of taste and texture. You get the punchy kick of hot sauce, richness from cheeses, and savory chicken in every bite. The best part: you can bake or air fry these, keeping things lighter without sacrificing crunch.

Some highlights include:

• Quick to Assemble: Using pre-cooked shredded chicken (like rotisserie) trims prep time.
• Customizable Heat: Adjust the Buffalo sauce to suit your spice level.
• Crowd-Pleasing: Bite-sized, dippable, and approachable for both adults and kids.
• Perfectly Crunchy: Baked or air fried for a golden shell.

Ingredients: Choosing Your Players

Take a look at the lineup that makes Buffalo chicken taquitos shine. Each ingredient plays a key role—don’t be afraid to tailor the mix to your own taste.

Optional add-ins include: diced jalapeños, pepper jack cheese, black beans, or a sprinkle of green onions for more texture and flavor.

Step-by-Step: Making Buffalo Chicken Taquitos

These taquitos come together with minimal fuss and maximum flavor. Here’s a breakdown you can follow whether you’re a kitchen pro or a first-timer.

1. Prep Work

• Preheat your oven to 425°F (220°C). If using an air fryer, set it to 400°F (205°C).
• Line a baking sheet with parchment paper for easy cleanup.
• Have all your ingredients measured and within reach.

2. Mix the Filling

• In a large mixing bowl, blend the softened cream cheese with Buffalo sauce, ranch dressing, and garlic powder until smooth.
• Add shredded chicken, cheddar cheese, and (if using) blue cheese. Fold to coat everything evenly.

Tip: Soften cream cheese at room temperature for seamless mixing.

3. Make the Tortillas Pliable

Corn tortillas can crack if not softened. Stack them between damp paper towels and microwave for 30 seconds. This makes rolling easy.

4. Fill and Roll

• Spoon about 1/4 cup of filling along the center of each tortilla.
• Roll up tightly, placing the seam side down to secure them.

Tip: Don’t overstuff—this helps keep your taquitos tidy and less likely to burst.

5. Bake (or Air Fry)

• Arrange rolled taquitos on the prepared baking sheet.
• Mist or brush the tops lightly with cooking spray or olive oil.
• Bake for 15-20 minutes until crisp and golden, turning halfway. In the air fryer, 7-8 minutes usually brings a golden crunch.

6. Serve

Transfer hot taquitos to a platter. Serve them with a selection of dips—ranch, blue cheese, extra Buffalo sauce, or even guacamole.

Tips for Foolproof Buffalo Chicken Taquitos

Getting a batch of perfect taquitos is all about a few key pointers:

• Fine Shreds: The finer the chicken shreds, the creamier and less chunky the filling.
• Warm Tortillas: Heat is your friend—never skip this nonstick step.
• Spritz for Crunch: Oil helps with browning and crisping, especially in the oven.
• Fillings: Don’t be afraid to play with flavors—pepper jack adds spice; black beans add heartiness.
• Portion Control: Stick to about 1/4 cup of filling per taquito.
• Flip for Evenness: Flipping halfway ensures even crunch on all sides.

If you’re looking for ways to spice things up, toss in some minced jalapeños or a dash of cayenne. For a milder batch, use less Buffalo sauce and more ranch.

Dipping Sauce Ideas

While Buffalo chicken taquitos already deliver a flavorful punch, dipping sauces transform them into an interactive eating experience. A few favorites:

• Classic Ranch or Blue Cheese: These creamy dressings cool the heat, pairing well with the spicy filling.
• Extra Buffalo Sauce: Up the ante for heat lovers.
• Guacamole: For fresh, creamy contrast.
• Sour Cream and Chive: The tang pairs perfectly with the richness inside.

Offer several options to please everyone at the table.

Make Ahead and Storage

Buffalo chicken taquitos shine as both an immediate snack and a make-ahead appetizer. Planning for a party or prepping for the week? Here’s how to keep them fresh.

Make Ahead

• Filling: Mix up the filling up to 3 days in advance. Store covered in the fridge.
• Rolled Taquitos: Assemble taquitos, place on a tray, and refrigerate a few hours ahead. Bake when ready.

Storing Leftovers

• Refrigeration: Cool baked taquitos completely. Place in an airtight container and refrigerate up to 3 days.
• Freezing: Arrange cooked, cooled taquitos in a single layer on a baking sheet. Freeze until solid, then store in a freezer-safe bag for up to 3 months.

Reheating

• Oven: 375°F for 10-15 minutes (from chilled) restores crispiness.
• Air Fryer: 350°F for 3-5 minutes is quick and effective.
• Microwave: 30-60 seconds works, but the texture will be softer.

To reheat from frozen, bake at 375°F for about 20 minutes until hot all the way through.

Table: At-a-Glance – Recipe Summary

Delicious Variations

• Vegetarian: Substitute cooked black beans or pulled jackfruit for chicken.
• Low-Carb: Use low-carb tortillas or large lettuce leaves.
• Spicy: Mix in pickled jalapeños or top with hot sauce before baking.
• Kids’ Version: Use less Buffalo sauce, more ranch, and stick to cheddar.

Buffalo chicken taquitos deliver every time. This simple, flexible recipe transforms leftover chicken and a handful of pantry staples into something both comforting and exciting. Serve them as an appetizer, a main course, or a party snack—these taquitos never disappoint.

Try different cheeses, swap in your favorite hot sauce, and don’t forget the dipping sauces. Crunchy, creamy, spicy—these taquitos bring the best of Buffalo flavor right to your table.

🖨️ Print

Buffalo Chicken Taquitos

⭐⭐⭐⭐⭐

4.8 from 1 votes

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Course: Main Course / Cuisine: Mexican

Prep Time 10 minutes

Cooking Time 20 minutes

Servings 6 servings

Calories 501 cal

Buffalo chicken taquitos are my new go-to for parties or a cozy night in. They feature tangy Buffalo sauce, creamy cheeses, and tender shredded chicken.

Ingredients

• 1/4 cup ranch dressing
• 1/2 cup Buffalo wing sauce, plus more for serving
• 3 cups shredded cooked chicken (rotisserie chicken works great)
• 12 small corn tortillas
• 1 cup shredded cheddar cheese
• olive oil or avocado spray
• 1/4 cup crumbled blue cheese, optional
• 8 ounces cream cheese, softened
• 1/2 teaspoon garlic powder

Instructions

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Alternatively, preheat the air fryer to 400°F (205°C).
2. In a large bowl, beat the cream cheese until soft and smooth. Scrape the bottom and sides of the bowl. Blend in the Buffalo sauce, ranch dressing, and garlic powder.
3. Add the shredded chicken. Add the cheddar cheese. Add the blue cheese, if using. Mix until everything is well combined. Make sure all ingredients are evenly coated in the sauce.
4. Warm the tortillas in the microwave for about 20-30 seconds. This makes them more pliable. Spoon about 1/4 cup of the Buffalo chicken mixture down the center of each tortilla. Fold one side over the filling. Continue rolling tightly to enclose the filling. Place them seam-side down on the prepared baking sheet. Leave 1-2 inches between each.
5. Spray the tops of the taquitos lightly with olive oil or avocado spray. Bake in the oven for 15-20 minutes. Alternatively, cook in batches in the air fryer for about 8 minutes. Flip halfway through. The taquitos should be golden brown and crispy. The cheese should be melted.
6. Serve warm. Offer additional Buffalo sauce. Provide ranch or blue cheese dressing for dipping. Enjoy.