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!
I am emotionally spent after Wednesday’s post, so no cute stories today, just a really good recipe! 🙂
We are buffalo chicken fanatics in this house.
We have buffalo sauce on pizza, baked potatoes, chicken tenders, mac and cheese, chicken casserole, fries, basically anything. In fact, if I am feeling uninspired for our dinner menu, I know anything with that flavor combo is going to be a big hit. This was no exception.
I kind of used the flavors from buffalo chicken dip (but with cheddar cheese instead of blue cheese) and just wrapped it up in corn tortillas and baked. How simple is that? And because I just threw the chicken in the crock pot before I went to work I didn’t even actually have to cook.
Just shred, mix, roll, bake, eat. My kind of dinner. Even better: I’ve included Air Fryer instructions down below in the recipe card, so you can make these even quicker!
This also makes a ton; I actually made half this amount because there is only two of us, and if I would have made the full recipe, Mr. Maebell would have felt obligated to eat all of them as a result. Every single one.
This is a great one to keep handy because it makes a quick dinner or a great lunch with things you probably already have on hand. Serve with a great big salad, and you have a crowd pleasing dinner!
Buffalo Chicken Taquito Ingredients:
- 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
- Ranch seasoning packet
- Shredded cheese (you can use any kind, but I used sharp cheddar. Feel free to mix flavors together like cheddar and gouda)
How to make Buffalo Chicken Taquitos:
- 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 in batches.
- Two options: 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
- It’s best to do this in batches because the tortillas must be warm when you roll them. I warmed 6 tortillas, filled, rolled, then moved onto the next batch of 6 until the filling was gone.
- 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 (optional).
- Bake about 20 minutes. Serve with ranch and enjoy!
Why do my corn tortillas keep crumbling, and how do I get it to stop?
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 in two ways:
- Stove top option: Spray the tortillas with a bit of oil and brush or rub it evenly over both sides. Then, heat the tortilla in a skillet over a medium low heat until the wraps become pliable. You aren’t cooking the tortillas until they are crisp, or browned. Just remove them from the skillet when they are warm and easy to bend and manipulate.
- Microwave option: Wrap 5-6 tortillas in a clean dish towel and microwave for about 45 seconds until they are warm and pliable.
You likely want to work in batches. If you warm all 30 tortillas at once, then they will already be too cool when you start to fill and roll them! I warmed 6 tortillas, filled, rolled, then moved onto the next batch of 6 until all my filling was gone.
Taquito Filling Varieties:
One of the best things about this recipe is how easy it is to customize for your preferences! Don’t like spice? Then you can leave out the buffalo sauce! Don’t have ranch seasoning? Then use 2-4 tablespoons of ranch dressing instead. You could even use other sauces like avocado ranch or your favorite BBQ sauce.
You could easily use beef instead of chicken in this recipe if you have ground or shredded beef on hand! Cooked turkey or shrimp would also make a great protein in this recipe.
The cheese is extremely versatile as well–You can substitute any cheese you’d like, even mix multiple types! Using a smoked gouda or gruyere would be delicious!
How should I store and reheat my Buffalo Chicken Taquito leftovers?
Taquitos are great for meal prep and can be refrigerated or frozen. In either case, allow your Taquitos to cool completely before placing them into a sealed container or a tightly wrapped freezer bag for storage. They should last up to 4 days in the fridge or 3 months in the freezer.
Air-fryer: Preheat the air fryer to 350 degrees Fahrenheit before placing your Taquitos into the frying basket. Spray them with a little oil and fry 5 minutes, or until they’re fully heated through, crisp and delicious.
Oven: Preheat the oven to 350 degrees Fahrenheit before placing your Taquitos onto a baking sheet. Spray them with a little oil and bake for around 10-15 minutes, or until they’re fully heated through, crisp and delicious.
Microwave: Simply place your Taquitos onto a microwavable plate and then heat on high power for 30 second intervals. To restore Taquitos to their former crispy glory, though, I would definitely recommend reheating in the oven or air fryer.
Get the Recipe: Buffalo Chicken Taquitos
Ingredients
- 1 pound chicken breast, cooked and shredded
- 1 8- ounce package of cream cheese, softened (reduced fat is fine)
- 1 cup shredded cheese
- 1/2 cup buffalo sauce, or to your taste
- 1 package of 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
More Buffalo Chicken Recipes:
Like I said at the beginning, we LOVE buffalo chicken! Let me share some of my favorite recipes with you…
- Spicy Homemade Buffalo Chips
- Keto Buffalo Chicken Muffins (low-carb + great for meal prep!)
- Slow Cooker Buffalo Chicken Chili
- Air Fryer Buffalo Chicken Wings
- Buffalo Chicken Zucchini Boats (keto friendly + an air fryer option!)
- Buffalo Chicken Stuffed Sweet Peppers
- Keto Buffalo Chicken Taquitos (low-carb + only 3 ingredients!)
- Keto Buffalo Chicken Lettuce Wrap (low-carb!)
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!