You had me at buffalo chicken!
When brainstorming a few new Super Bowl party app ideas, these Buffalo Chicken Taquitos were requested by both my hubby AND our nanny.
But honestly? I didn’t expect to love them as much as I did… 😍
They’ve got super crispy edges, the perfect filling-to-tortilla ratio, and they’re perfect to prep ahead so you’re ready to roll when game time (or dinner time) hits.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Chicken: You’ll need about 4 cups of shredded chicken, which is roughly what you’ll get from one rotisserie chicken or about 1.5 pounds of cooked and shredded chicken breasts.
- Hot sauce: Frank’s RedHot Original is my go-to here. You could try their buffalo sauce, but I haven’t tested this recipe with other hot sauce varieties, so results may vary.
- Cream cheese: This is the base of the creamy, cheesy filling. You can mix in a little shredded cheddar if you’d like, but I wouldn’t replace all of the cream cheese.
- Tortillas: Flour tortillas work best for the ideal filling-to-tortilla ratio. Look for slightly thinner ones, since thicker tortillas don’t crisp up as well. Corn tortillas can be used, but they’ll crisp faster, so keep a close eye on them.
- Oil: Use a high smoke point oil, like avocado oil, so it doesn’t burn when baking at higher temperatures.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Make the buffalo chicken filling.
In a large bowl, stir together the shredded chicken, buffalo sauce, cream cheese, garlic powder, paprika, salt, and black pepper until smooth and evenly combined.
Pro Tip: Make sure the cream cheese is fully softened so it mixes easily and coats the chicken evenly.
Roll the taquitos.
Spoon about 1/4 cup of filling onto one end of each tortilla and roll it up tightly. Place seam-side down on a parchment-lined baking sheet so they don’t unroll while baking.
Pro Tip: If your tortillas feel stiff, warm them briefly so they roll without cracking.
Oil and season.
Lightly brush the taquitos with oil on all sides and sprinkle with the remaining salt.
Pro Tip: A light, even coating of oil is what helps the tortillas crisp up instead of drying out.
Bake until crispy.
Bake at 425°F for 18-20 minutes, flipping halfway through, until the taquitos are golden and crisp on all sides. Serve warm drizzled with extra buffalo sauce, topped with green onions, and with blue cheese or ranch dressing on the side for dipping.
Pro Tip: Flipping halfway ensures even browning and crunch.
FAQs
Yes. You can mix the filling up to 2 days in advance and store it covered in the refrigerator. Assemble and bake just before serving for the best texture.
Absolutely. Cook them in a thin layer of oil over medium heat, turning every 1-2 minutes, until golden and crisp on all sides, about 5 minutes total.
Medium (8-inch) flour tortillas work best because they roll easily and crisp without cracking.
Yes. One rotisserie chicken will give you right around the 4 cups of shredded chicken needed for this recipe.
They have a good buffalo kick but aren’t over-the-top spicy. You can always serve extra buffalo sauce on the side so everyone can adjust to taste.
Ayyyy! What went wrong?!
My taquitos cracked while rolling.
This usually means the tortillas were too cold or stiff. Warm them briefly before rolling to know they’ll stay flexible.
They aren’t as crispy as I wanted.
Make sure they’re lightly brushed with oil and not overcrowded on the pan. Space helps them crisp instead of steam.
The filling leaked out while baking.
A little bit is normal, but overfilling can cause leaks. Stick close to about 1/4 cup per tortilla and place them seam-side down.
The filling feels too thick.
This usually happens if the cream cheese wasn’t fully softened. Let it sit at room temperature longer or mix a bit more thoroughly.
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Baked Buffalo Chicken Taquitos Recipe
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Ingredients
- 4 cups shredded cooked chicken
- ½ cup buffalo sauce plus more for serving
- 8 ounces cream cheese softened
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon salt divided
- ½ teaspoon black pepper
- 15 medium 8-inch flour tortillas
- 1 tablespoon avocado oil
- Green onions thinly sliced, for serving
- Ranch or blue cheese dressing for dipping
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- In a large bowl, stir together the shredded chicken, buffalo sauce, cream cheese, garlic powder, paprika, ½ teaspoon salt, and black pepper until evenly combined.4 cups shredded cooked chicken, ½ cup buffalo sauce, 8 ounces cream cheese, ½ teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon black pepper
- Spoon about ¼ cup of the chicken mixture onto one end of each tortilla, then roll it up tightly to form a taquito. Place it seam-side down on the prepared baking sheet.15 medium
- Brush the taquitos lightly with oil on all sides and sprinkle with the remaining ½ teaspoon salt.1 tablespoon avocado oil
- Bake for 18-20 minutes, flipping halfway through, until the tortillas are golden and crisp.
- Serve warm drizzled with extra buffalo sauce, a sprinkle of green onions, and with ranch or blue cheese dressing on the side for dipping.Green onions, Ranch or blue cheese dressing
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Notes
- Skillet method: These taquitos can also be cooked in a skillet. Heat a thin layer of oil in a large skillet over medium heat and cook the taquitos seam-side down, turning every 1-2 minutes, until golden and crisp on all sides, about 5 minutes total.
- Tortilla tip: Medium (8-inch) flour tortillas work best here since they roll easily and crisp without cracking. If tortillas feel stiff, warming them wrapped in a damp paper towel in the microwave helps prevent splitting.
- Chicken shortcut: You’ll get 4 cups from about 1 ½ pounds of cooked chicken breasts, or roughly the amount you’ll get from 1 rotisserie chicken.
- Make-ahead option: The filling can be mixed up to 2 days in advance and stored covered in the refrigerator. Assemble and bake just before serving for the best texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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