Buffalo Chicken Taquitos
These 6-ingredient Buffalo Chicken Taquitos make an excellent, super-filling snack or dinner! Start with cooked, shredded chicken to have them ready in 30 minutes or less!
We are buffalo chicken fanatics in this house, and this delicious taquito recipe is a quick and easy way to satisfy the craving! We love it with chicken tenders, in casserole form, stuffed in zucchini, as a chili, or in a dip! This recipe combines our favorite buffalo chicken flavor with creamy filling and a crunchy shell for the BEST appetizer, lunch, or snack!
This easy recipe makes 30 taquitos, perfect for a party or meal prepping! These are freezer friendly and super easy to reheat, so it’s a great option when you know you have a busy week coming up. Oven and air fryer instructions are included, so it’s super convenient, too!
P.S. Love taquitos but keeping it low-carb? Try our Buffalo Chicken Keto Taquitos instead!
Ingredients
Here is a quick overview of what you will need for this easy snack recipe. Find exact measurements in the printable recipe card at the bottom of the page.
- Corn tortillas – Flour tortillas or low carb tortillas are fine if you prefer those.
- Shredded chicken – Great way to use leftover baked, grilled or rotisserie chicken
- Cream cheese – Low fat or full fat versions are fine
- Buffalo sauce and Ranch seasoning packet – These add tons of flavor. I used Frank’s Buffalo Sauce. Feel free to use homemade ranch seasoning instead of the packet if you like.
- Shredded cheese – You can use any kind, but I used sharp cheddar cheese. Feel free to mix flavors together like mozzarella cheese and gouda or even a crumble of blue cheese!
How to make Buffalo Chicken Taquitos
This is super simple, but I’m including step-by-step photos to help make it even easier! You will need two baking sheets (greased with cooking spray) and either a microwave and dish towel or pan and stovetop to warm up your tortillas.
Mix cheesy chicken filling
While your oven is preheating, mix your shredded chicken, softened cream cheese, ranch seasoning, shredded cheese, and buffalo sauce in a medium-sized mixing bowl. Once well combined, set aside.
Warm tortillas
If using flour tortillas, feel free to skip this step–They don’t crumble like corn tortillas do when they are cold. Corn tortillas must be warmed before rolling or they will break. You can choose one of two methods:
- Place all tortillas in a clean dish towel, then microwave for 45 seconds.
- Lightly spray each tortilla with oil, then place in a warm skillet over medium low heat until warm and pliable
It’s best to do this in batches so your tortillas don’t become too cold before you fill them. I warmed six tortillas, filled them, rolled them, then repeated these steps with the next batch of 6 until the filling was gone.
Fill and roll taquitos
Add 1-2 tablespoons of the buffalo chicken mixture to one side of the tortilla and roll. Lay it seam-side down on the baking sheet. Repeat this with the remaining tortillas and filling. Once all taquitos are rolled and on the pan, lightly spray the tops with oil — This is an optional step, but it does help them achieve a lovely golden brown color with a nice crunch.
Bake
Place the filled baking sheets into the preheated oven and bake about 20 minutes. When the filling is nice and hot, the tops are golden brown, and the cheese is bubbling, they are done!
Serve
We love these served hot with a tasty dip like Jalapeno Ranch or a creamy blue cheese dressing. It makes a great kid-friendly dinner with Instant Pot Mac and Cheese or some Easy Roasted Zucchini. You could have a great appetizer dinner by adding some Mini Pizza Snacks and Spinach Stuffed Mushrooms, too!
Storage & Reheating
These keep well in the fridge up to 4 days when stored in an airtight container. Make sure to allow them to cool completely before closing in the container–Any residual heat can turn into moisture, causing the taquitos to become soggy.
If you want to make several batches, you can freeze the cooled taquitos up to 3 months! Simply flash freeze on a pan (single layer, not touching) for 2-4 hours, then transfer to a freezer bag for later. The flash freezing step helps ensure you can pull out just the number you need, and they won’t all stick together.
To reheat, you can microwave (50% power in 1-minute increments), but you will lose the crispy texture. I highly recommend reheating in the oven (350 for 5-10 minutes) or air fryer (350 for 3-4 minutes) if you want the tortillas to keep that great crunch.
Taquito FAQ’s
Cold or room temperature corn tortillas will break and crumble to pieces if you try to roll them! The solution: Warm them! You can do this with the microwave (wrap tortillas in a clean dish towel, then blast for 45 seconds) or on the stove top (spray each tortilla with a little oil, then warm in a pan over medium low heat until pliable).
Yes, you are not cooking these long enough to safely cook raw chicken. You must use pre-cooked chicken.
Yes, these work great in the air fryer! You may have to cook them in batches since you want these to get nice and crispy. Preheat your air fryer to 390 degrees for 3 minutes, spray the basket with oil, then place a few taquitos in the basket (seam-side down, keep them in a single layer, not touching too much so the airflow can make them crispy). Cook 4-5 minutes, then continue with the rest of the batch.
More buffalo chicken recipes
Get the Recipe: Buffalo Chicken Taquitos
Ingredients
- 1 pound chicken breast, cooked and shredded
- 1 8-ounce package cream cheese, softened (reduced fat is fine)
- 1 cup shredded cheese
- 1/2 cup buffalo sauce, or to your taste
- 1 1-ounce packet ranch seasoning
- 30 corn tortillas
Instructions
Oven Instructions:
- Preheat oven to 400
- Mix shredded chicken, softened cream cheese, ranch seasoning, cheese, and buffalo sauce until well combined.
- Spray two cookie sheets with cooking spray and set aside.
- Warm corn tortillas (Microwave in a clean dish towel for 45 seconds or lightly spray/brush lightly with oil and heat in a skillet over medium low heat until warm and pliable) *
- Add 1-2 Tablespoons of chicken filling to one side of the tortilla and roll, then lay seam side down on the cookie sheet. Repeat this until all your filling is gone.
- When your cookie sheet is full of taquitos, lightly spray the top with cooking spray just to help them brown a bit.
- Bake about 20 minutes. Serve with ranch and enjoy!
Air Fryer Instructions:
- Mix shredded chicken, softened cream cheese, ranch seasoning, cheese, and buffalo sauce until well combined. Set aside.
- Warm corn tortillas (Microwave in a clean dish towel for 45 seconds or lightly spray/brush lightly with oil and heat in a skillet over medium low heat until warm and pliable) *
- Place 1-2 Tablespoons of filling along one end of the warm tortilla and tightly roll, laying seam side down.
- Preheat the air fryer at 390 degrees F for 3 minutes. Add the taquitos seam side down and lightly spray with oil. Fry 4 minutes and check, cook 1-2 more minutes or until they reach your desired crispiness.
Notes
Love these, Annie! My fridge is overflowing with corn tortillas, and I think I have everything else on hand to make these too. Can’t wait!
Andi We really love these!! I hope you like it! They are so easy!