If you’re craving a snack that’s packed with flavor, texture, and a little bit of heat, you have to try this Baked Buffalo Chicken Taquitos Recipe. These golden, crispy taquitos are filled with a creamy, spicy buffalo chicken mixture that’s both comforting and exciting. Unlike traditional fried versions, baking them keeps things lighter but just as delicious, making this recipe perfect for game days, casual dinners, or whenever that buffalo chicken craving strikes. Trust me, once you try these, they’ll quickly become a favorite go-to that you’ll want to share with everyone you know!
Ingredients You’ll Need
Getting the right mix of simple, fresh ingredients is key to nailing the perfect balance of spicy, creamy, and crispy in this dish. Each ingredient plays an important role in texture, flavor, and that irresistible buffalo kick.
- 4 cups shredded cooked chicken: The hearty, protein-packed base that soaks up all the buffalo sauce and cream cheese.
- ½ cup buffalo sauce: Adds the spicy, tangy buffalo flavor essential to the dish.
- 8 ounces cream cheese (softened): Creates a rich and creamy texture that tames the heat and binds the filling.
- ½ teaspoon garlic powder: Adds a subtle savory depth that brightens up the filling.
- ½ teaspoon paprika: Offers a mild smoky flavor and enhances the color.
- 1 teaspoon salt (divided): Balances and amplifies all the flavors throughout the taquitos.
- ½ teaspoon black pepper: Provides a touch of warm heat and complements the buffalo sauce.
- 15 medium (8-inch) flour tortillas: The perfect size and pliability for rolling the taquitos tightly without cracking.
- 1 tablespoon avocado oil: Helps the taquitos crisp up beautifully while keeping them light.
- Green onions (thinly sliced, for serving): Fresh garnish that adds a burst of color and mild onion flavor.
- Ranch or blue cheese dressing (for dipping): A cool, creamy dip that complements the spicy, crispy taquitos perfectly.
How to Make Baked Buffalo Chicken Taquitos Recipe
Step 1: Preheat your oven
Get things started by preheating your oven to 425°F and lining a large baking sheet with parchment paper. This high heat is the secret to achieving golden, crispy taquitos without frying.
Step 2: Mix the chicken filling
In a large bowl, combine your shredded cooked chicken, buffalo sauce, softened cream cheese, garlic powder, paprika, half of the salt, and black pepper. Stir it all together until smooth and evenly mixed. This creamy, spicy filling is what makes each bite so irresistible.
Step 3: Roll your taquitos
Lay out each tortilla and spoon about ¼ cup of the buffalo chicken filling onto one end. Roll the tortilla tightly around the filling to form a taquito, then place it seam-side down on your prepared baking sheet. Tight rolls keep everything inside and help the taquitos crisp up evenly.
Step 4: Brush with oil and season
Lightly brush avocado oil over all sides of each taquito and sprinkle with the remaining salt. This step ensures you get that perfect crunchy texture and an extra hint of flavor on the outside.
Step 5: Bake until golden and crispy
Bake the taquitos in your preheated oven for 18 to 20 minutes, flipping them halfway through so both sides turn beautifully golden. You’ll know they’re ready when they’re crispy and browned just right.
How to Serve Baked Buffalo Chicken Taquitos Recipe
Garnishes
The right garnishes can take this dish over the top. Thinly sliced green onions add a fresh crunch and vibrant color that brightens the plate. Drizzle extra buffalo sauce on top if you love an added kick.
Side Dishes
Serve these taquitos with cool, creamy ranch or blue cheese dressing for dipping—the classic companion that balances the spicy heat perfectly. For a heartier meal, pair with crunchy celery sticks or a simple side salad for refreshing contrast.
Creative Ways to Present
Want to impress guests or just mix it up? Arrange your taquitos standing upright in a jar or on a platter for easy grabbing. You can also cut them diagonally for fun bite-sized appetizers. Pair with colorful dipping bowls for that extra inviting visual charm.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is rare!), store them in an airtight container in the refrigerator. They stay fresh and tasty for up to 3 days, making for a quick snack or easy lunch the next day.
Freezing
This Baked Buffalo Chicken Taquitos Recipe freezes beautifully. Be sure to freeze them uncooked on a tray first so they don’t stick, then transfer to a freezer-safe bag. Bake straight from frozen, adding a few extra minutes to the baking time for hot, crispy taquitos anytime you want.
Reheating
To reheat your taquitos and bring back that lovely crispiness, use an oven or toaster oven at 375°F for about 8 to 10 minutes. Avoid microwaving as it can make the tortillas soggy and disappointing.
FAQs
Can I use corn tortillas instead of flour?
While corn tortillas can work, they tend to be less flexible and more likely to crack when rolled tightly, making flour tortillas the preferred choice for crispy, intact taquitos.
How spicy is this Baked Buffalo Chicken Taquitos Recipe?
The level of heat largely depends on your buffalo sauce choice. You can use a milder sauce or add more if you love extra spice. The cream cheese also helps mellow the heat nicely.
Can I make the filling ahead of time?
Absolutely! Prepare the buffalo chicken filling a day ahead and keep it covered in the fridge. Roll and bake the taquitos when you’re ready to serve for super quick prep.
What can I use if I don’t have cream cheese?
If cream cheese isn’t on hand, Greek yogurt or sour cream can be substituted to add creaminess, though the texture and tang will be slightly different.
Are these taquitos kid-friendly?
Definitely! If you want to tone down the spice, use a milder buffalo sauce or reduce the amount. Kids often love the crispy, cheesy texture and will enjoy dipping them in ranch dressing.
Final Thoughts
There’s something so satisfying about these crispy, creamy, and spicy Baked Buffalo Chicken Taquitos Recipe that it’s impossible to stop at one. Whether you’re feeding a crowd or looking for a flavorful weeknight treat, this recipe delivers all the excitement of buffalo chicken in a convenient, baked form. So, grab your tortillas and your favorite buffalo sauce and dive into making these irresistible taquitos today—you won’t regret it!
Print
Baked Buffalo Chicken Taquitos Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 16 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
These Baked Buffalo Chicken Taquitos offer a crispy, spicy twist on a classic favorite by combining shredded chicken with tangy buffalo sauce and creamy cream cheese, all rolled in warm flour tortillas and baked to golden perfection. Perfect as a party appetizer or quick weeknight meal, they’re served with ranch or blue cheese dressing for dipping.
Ingredients
Filling 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
Tortillas & Coating
- 15 medium (8-inch) flour tortillas
- 1 tablespoon avocado oil
For Serving
- Green onions (thinly sliced)
- Ranch or blue cheese dressing
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and for easy clean-up.
- Make Chicken Filling: In a large bowl, combine shredded cooked chicken, buffalo sauce, softened cream cheese, garlic powder, paprika, ½ teaspoon salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated to create a creamy, spicy filling.
- Roll Taquitos: Lay out a flour tortilla and spoon about ¼ cup of the chicken mixture onto one end. Roll the tortilla tightly around the filling to form a taquito. Place each rolled taquito seam-side down on the prepared baking sheet to help them stay closed during baking.
- Brush with Oil and Season: Lightly brush the tops and sides of each taquito with avocado oil for browning and crispiness. Sprinkle the remaining ½ teaspoon salt evenly over the taquitos for added flavor.
- Bake Taquitos: Bake the taquitos in the preheated oven for 18 to 20 minutes. Halfway through, flip them over to ensure even browning. Bake until tortillas are golden brown and crisp.
- Serve: Remove from the oven and serve warm. Drizzle with additional buffalo sauce if desired, sprinkle with thinly sliced green onions, and provide ranch or blue cheese dressing on the side for dipping.
Notes
- Use leftover cooked chicken or rotisserie chicken for convenience.
- For extra crispiness, you can broil the taquitos for 1-2 minutes at the end, watching carefully to prevent burning.
- Substitute corn tortillas for a gluten-free option, though they may be more delicate to roll.
- Adjust the amount of buffalo sauce to your preferred spice level.
- Store leftover taquitos in an airtight container in the refrigerator for up to 3 days, and reheat in the oven to retain crispiness.
