Buffalo Chicken Taquitos are a fun and tasty twist on classic taquitos, bringing together shredded chicken, spicy buffalo sauce, and melty cheese wrapped in crispy golden tortillas. They’re the perfect mix of crunchy outside and soft, flavorful filling inside, with just the right kick from the buffalo sauce.
I love making these for game day or casual get-togethers because they’re easy to eat with your hands and everyone always asks for more. I usually serve them with a side of cool ranch or blue cheese dressing to balance the heat, and it just makes the whole dish feel extra comforting. Plus, they’re quick to whip up when you want something satisfying without spending hours in the kitchen.
One of my favorite things about Buffalo Chicken Taquitos is how versatile they are—you can make them spicier or milder depending on your mood. I also like adding a little bit of chopped celery inside for some extra crunch, just like buffalo wings. These taquitos always bring smiles around the table and make great leftovers too!
Key Ingredients & Substitutions
Shredded Chicken: Rotisserie chicken is my go-to for this recipe because it’s tender and already cooked. You can also use leftover chicken or even cook chicken breasts and shred them yourself for a fresher taste.
Buffalo Sauce: This gives the taquitos their signature spicy kick. If you prefer less heat, use mild wing sauce or mix the buffalo sauce with a little melted butter to tone it down.
Cheese: I suggest a sharp cheddar or Mexican cheese blend for a great melt and flavor. You can swap in mozzarella or Monterey Jack if you want a milder flavor and stretchy texture.
Cream Cheese: This helps make the filling creamy and holds everything together. If you want to skip cream cheese, try using Greek yogurt for a lighter option.
Tortillas: Small flour tortillas work best since they roll easily and get crispy. Corn tortillas are a gluten-free choice, but be gentle when rolling as they can crack more easily.
How Do I Get Crispy, Well-Rolled Taquitos Every Time?
Rolling and baking taquitos so they stay tightly wrapped and crisp up perfectly can be tricky! Here’s my step-by-step tip:
- Warm tortillas briefly in the microwave to make them flexible and less likely to crack.
- Add a modest amount of filling—about 2-3 tablespoons—to avoid overstuffing.
- Roll the tortilla tightly around the filling, tucking the seam underneath to hold it during baking.
- Place them seam side down on the pan to help them stay closed.
- Don’t forget to lightly brush or spray them with oil. This small step makes a big difference in getting golden, crunchy outsides.
- Bake at a hot temperature (around 400°F) to crisp them quickly without drying out the filling.
Following these tips will give you perfectly crispy Buffalo Chicken Taquitos that hold together well and taste amazing.
Equipment You’ll Need
- Baking sheet – I like to use a rimmed sheet for even heat and easy handling of the taquitos.
- Mixing bowl – perfect for stirring together the filling ingredients until well combined.
- Microwave-safe plate or towel – to warm the tortillas for easy rolling without cracking.
- Cooking spray or brush – helps the taquitos crisp up nicely in the oven.
- Cooking tongs or a spatula – for carefully placing and turning the taquitos during baking.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked ground beef or turkey for a different protein twist.
- Mix in chopped celery or carrots for extra crunch, mimicking buffalo wing textures.
- Use pepper jack or mozzarella cheese instead of cheddar for a milder or differently melting cheese.
- Add a dash of cumin or chili powder to the filling for more spice and depth of flavor.
Buffalo Chicken Taquitos
Ingredients You’ll Need:
For The Filling:
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- ½ cup buffalo wing sauce (adjust to taste)
- 1 cup shredded cheddar cheese or Mexican blend cheese
- ¼ cup cream cheese, softened
- ¼ cup chopped green onions (plus extra for garnish)
- Optional: chopped celery for extra crunch
For Rolling and Baking:
- 8-10 small flour tortillas (6-8 inch size)
- Cooking spray or oil for brushing/baking
- Blue cheese crumbles or ranch dressing, for garnish and serving
Time Needed to Make Buffalo Chicken Taquitos
This recipe takes about 10 minutes to prepare the filling and roll the taquitos, plus 15-20 minutes to bake until golden and crispy. Total time is around 30 minutes, making it a quick and flavorful snack or meal.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent the taquitos from sticking.
2. Make the Buffalo Chicken Filling:
In a large bowl, mix together the shredded chicken, buffalo sauce, shredded cheese, softened cream cheese, and chopped green onions. Stir until everything is combined well and creamy. If you like, add chopped celery for an extra crunch.
3. Warm and Roll the Tortillas:
Warm the tortillas in the microwave for about 20 seconds to make them flexible. On each tortilla, spoon about 3 tablespoons of the buffalo chicken mixture in a line near one edge. Roll the tortilla tightly around the filling and place it seam side down on the baking sheet. Repeat with all tortillas and filling.
4. Bake to Crisp:
Lightly spray or brush the taquitos with cooking oil to help them crisp while baking. Bake for 15-20 minutes, turning halfway through, until golden and crispy.
5. Serve and Garnish:
Remove the taquitos from the oven, and if you like, drizzle with extra buffalo sauce. Garnish with more chopped green onions and blue cheese crumbles. Serve hot with ranch or blue cheese dressing for dipping.
Enjoy your crispy, cheesy, and spicy Buffalo Chicken Taquitos!
Can I Use Frozen Chicken for the Taquitos?
Yes, you can use frozen chicken, but be sure to thaw it completely before shredding. The best way is to thaw it overnight in the fridge or quickly in cold water. This ensures even mixing and the filling stays creamy.
Can I Make Buffalo Chicken Taquitos Ahead of Time?
Absolutely! You can assemble the taquitos and refrigerate them for a few hours before baking. They also freeze well—just bake from frozen, adding a few extra minutes to the cooking time.
What’s the Best Way to Store Leftovers?
Store any leftover taquitos in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer to keep them crispy rather than microwaving, which can make them soggy.
Can I Substitute Corn Tortillas Instead of Flour?
Yes, corn tortillas work as a gluten-free alternative, but they are less flexible and may crack when rolling. Warm them well before rolling and handle gently to prevent tearing.