Buffalo Chicken Taquitos are a fun and tasty twist on classic Mexican street food, packed with spicy shredded chicken and melty cheese wrapped in crispy, golden tortillas. These little rolls are bursting with bold buffalo sauce flavor, making them perfect for anyone who loves a bit of a kick in their snacks.
I love making these because they come together pretty quickly and are always a hit at parties or game days. My favorite tip is to add a cool ranch or blue cheese dip on the side—it balances out the heat and makes every bite even better. Plus, they’re easy to hold and munch on, which means less mess and more fun.
Whenever I serve these, friends and family always ask for seconds. They’re the kind of snack that brings everyone together and makes you want to keep reaching for just one more. If you’re looking for a crowd-pleaser that’s simple to make but full of flavor, these Buffalo Chicken Taquitos might just become your new favorite go-to.
Key Ingredients & Substitutions
Chicken: Shredded cooked chicken is the base here. Rotisserie chicken is my go-to for saving time, but boiled or leftover roasted chicken works great too.
Buffalo Wing Sauce: This adds the spicy kick. If you want less heat, use mild buffalo sauce or mix with some melted butter to tone it down.
Cream Cheese & Cheese: Cream cheese makes the filling creamy and helps hold it all together. I used cheddar, but Monterey Jack or a Mexican cheese blend are tasty alternatives.
Tortillas: Small flour tortillas work best since they roll easily without cracking. Corn tortillas can be used but warm them well to prevent breaking.
Blue Cheese Crumbles: Optional topping that balances the spice with tangy flavor. Ranch dressing or extra shredded cheese can substitute if you’re not a fan.
How Can I Make Sure My Taquitos Get Super Crispy?
The key to crispy taquitos is in how you prepare and cook them:
- Warm the tortillas just until soft to avoid cracking when rolling.
- Roll the filling tightly and place seam side down on the baking sheet so they don’t unravel.
- Lightly spray or brush the outside with oil to help achieve that golden, crispy texture.
- Bake at a high temperature (400°F/200°C) for about 15-20 minutes, turning once if needed, until they’re crunchy and browned.
- If you have an air fryer, it’s a great option to crisp them up quickly—in 8 to 10 minutes.
Following these steps helps you get that perfect crunch without deep frying, making the taquitos lighter yet still delicious.
Equipment You’ll Need
- Oven and baking sheet – I use these for even heat and crispiness without frying.
- Large mixing bowl – perfect for combining the shredded chicken and sauce so everything coats evenly.
- Microwave or skillet – to warm the tortillas, making them pliable for rolling without tearing.
- Cooking spray or oil – helps the taquitos get crispy and golden in the oven or air fryer.
- Oven mitts and tongs – for handling hot baking sheets safely and turning the taquitos if needed.
Flavor Variations & Add-Ins
- Use cooked shredded turkey or rotisserie chicken seasoned with taco spices for a different flavor base.
- Make them creamier by adding diced cooked potatoes or chopped green chiles into the filling.
- Try different cheeses like pepper Jack or Monterey Jack for varied melting and flavor profiles.
- Add chopped green onions, cilantro, or a squeeze of lime for fresh, zesty notes on top.
Buffalo Chicken Taquitos Recipe
Ingredients You’ll Need:
For The Filling:
- 2 cups cooked chicken, shredded (rotisserie or boiled chicken breast)
- ½ cup buffalo wing sauce (such as Frank’s RedHot)
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese or Mexican blend cheese
For The Taquitos:
- 8-10 small flour or corn tortillas
- Cooking spray or oil, for baking/air frying
For Serving and Topping (Optional):
- ¼ cup blue cheese crumbles
- 2 tablespoons fresh cilantro, chopped
- Ranch or blue cheese dressing for dipping
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15-20 minutes to bake. If you’re baking, plan for roughly 30 minutes total including warming the tortillas and rolling the taquitos. Air frying is a bit faster, around 20 minutes total. Perfect for a quick snack or party appetizer.
Step-by-Step Instructions:
1. Prepare Your Oven and Mixing Bowl:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray or oil. In a large bowl, mix together the shredded chicken, buffalo sauce, softened cream cheese, and shredded cheese until creamy and well combined.
2. Warm the Tortillas:
To make rolling easier without tearing, warm the tortillas briefly. You can microwave them wrapped in a damp paper towel for about 20-30 seconds, or warm them one by one in a skillet for a few seconds on each side.
3. Assemble the Taquitos:
Spoon about 2-3 tablespoons of the buffalo chicken mixture onto one edge of each tortilla. Roll the tortilla tightly into a cigar shape, and place each taquito seam side down on your prepared baking sheet. Repeat until all filling and tortillas are used.
4. Make Them Crispy and Bake:
Lightly spray or brush the outside of each taquito with oil to help crisp them up in the oven. Bake at 400°F (200°C) for 15-20 minutes, until the tortillas turn golden brown and crispy. If you’d like, you can turn them halfway through baking for even crispiness. Alternatively, air fry them at 400°F (200°C) for 8-10 minutes, flipping once.
5. Serve With Tasty Toppings:
Remove the taquitos from the oven and let cool slightly. Drizzle with more buffalo sauce if you like, and sprinkle blue cheese crumbles and fresh cilantro over the top. Serve warm alongside ranch or blue cheese dressing for dipping.
Enjoy your spicy, crunchy Buffalo Chicken Taquitos as a delicious snack or appetizer that everyone will love!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken before shredding. You can thaw it overnight in the fridge or use the defrost setting on your microwave for faster results.
Can I Make Buffalo Chicken Taquitos Ahead of Time?
Absolutely! Assemble the taquitos and store them in the fridge on the baking sheet covered with plastic wrap for up to 24 hours before baking. Then bake fresh when ready to serve.
How Should I Store Leftover Taquitos?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through and crispy again.
Are Corn or Flour Tortillas Better for This Recipe?
Flour tortillas tend to roll more easily without cracking and crisp up nicely in the oven. If using corn tortillas, warm them thoroughly first to make rolling easier and prevent breakage.
