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A plate showcases delicious Buffalo Chicken Taquitos, perfect for a party appetizer or quick snack.

Best Buffalo Chicken Taquitos Ever

These Buffalo Chicken Taquitos offer a crispy, golden-brown shell filled with a creamy and tangy buffalo chicken mixture, perfect for game day or a quick weeknight dinner. This easy recipe combines simple ingredients for a big flavor punch, making it a family favorite.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Appetizer, Main Course, Snack
Cuisine: American, Tex-Mex
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound cooked chicken, shredded
  • 1/2 cup Buffalo wing sauce e.g., Frank's RedHot
  • 1/4 cup cream cheese, softened
  • 1/4 cup ranch dressing
  • 1/4 cup shredded cheddar cheese
  • 2 tablespoons chopped green onions
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 12-15 corn tortillas
  • 2 tablespoons olive oil or cooking spray
  • Optional: Blue cheese crumbles
  • Optional: Ranch or blue cheese dressing
  • Optional: Chopped celery
  • Optional: Shredded carrots

Equipment

  • Medium bowl
  • Measuring cups
  • Measuring spoons
  • Microwave or skillet
  • baking sheet
  • parchment paper
  • Oven
  • Air fryer (optional)

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a medium bowl, combine shredded chicken, Buffalo wing sauce, softened cream cheese, ranch dressing, cheddar cheese, green onions, garlic powder, and black pepper.
  3. Mix well until evenly combined. Taste and adjust seasonings as needed.
  4. Warm the corn tortillas. Wrap a stack of tortillas in a damp paper towel and microwave for 30-60 seconds, or until they're pliable. You can also warm them in a dry skillet over medium heat for a few seconds per side.
  5. Lay a warmed tortilla on a flat surface.
  6. Spoon about 2-3 tablespoons of the Buffalo chicken filling onto the center of the tortilla.
  7. Tightly roll the tortilla, starting from one end and working towards the other.
  8. Place the rolled taquito seam-side down on a baking sheet lined with parchment paper.
  9. Repeat with the remaining tortillas and filling.
  10. Brush the taquitos with olive oil or lightly spray them with cooking spray.
  11. Bake for 15-20 minutes, or until the taquitos are golden brown and crispy. Flip them halfway through for even browning.
  12. Remove the taquitos from the oven and let them cool slightly before serving.
  13. Serve with your favorite toppings.

Notes

For even crispier taquitos, use an air fryer. Preheat air fryer to 375°F (190°C). Lightly spray the taquitos with cooking spray. Place the taquitos in the air fryer basket in a single layer and air fry for 8-10 minutes, flipping halfway through. You can assemble the taquitos ahead of time and store them in the refrigerator for up to 24 hours before baking. To freeze, place the assembled taquitos on a baking sheet lined with parchment paper and freeze until solid, then transfer to a freezer-safe bag and store for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time. Leftover baked taquitos can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer. For extra heat, add cayenne pepper. Mix in chopped bell peppers, onions, or corn to the filling. Use Monterey Jack or pepper jack cheese. Add diced avocado or guacamole.