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
Scale
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.
