Buffalo Chicken Taquitos

You won’t be able to resist these Buffalo Chicken Taquitos. Tortillas filled with chicken, cheese, and tangy buffalo sauce, then baked until crisp and delicious. Dip in my easy ranch blue cheese dipping sauce, yum! A simple weeknight dinner or delicious party snack.

What You’ll Love About Buffalo Chicken Taquitos:

Are you team buffalo? Well if you are you have landed on the right page! My all time favorite dip is buffalo chicken dip. I make it every year for Halloween and it’s always a hit!

These Buffalo Chicken Taquitos have all the same great flavors as the classic dip only rolled up in a crispy hand held tortilla. You’ll love my easy ranch blue cheese dipping sauce. It truly takes these over the top providing a cool, creamy layer with every spicy bite.

Make these taquitos for a quick and easy dinner option using a rotisserie chicken, or serve up as an appetizer for any casual occasion.

Are These Taquitos Super Spicy?

If you’re wondering what kind of spice level these taquitos carry it’s actually quite mild. You can add as little or as much buffalo sauce as you like. I am a total wuss when it comes to spice and these have the perfect amount; just a little zing and great flavor.

My Baked Potato Chip Chicken Strips are also a great recipe that can serve as both a meal or an appetizer.

Simple Ingredients For Buffalo Chicken Taquitos:

• Chicken- I use cooked, shredded chicken breast that is lightly seasoned with salt and pepper.
• Cream cheese- This gives the filling some creaminess.
• Ranch dressing- Offers additional flavor.
• Monterey Jack cheese- I love the mild flavor of Monterey Jack cheese, plus it’s melts super creamy.
• Seasonings- Salt, garlic powder, paprika
• Buffalo sauce- For this recipe I use Frank’s original buffalo sauce.
• Tortillas- The fajita size tortillas are the perfect taquito size.
• Olive oil- Use to grease the pan and brush the tops of the taquitos.
• Green onions- I add sliced green onions to add a pop of color and freshness after the taquitos are baked.

Substitutions:

(Optional) Ranch Blue Cheese Dipping Sauce:

• Sour cream
• Ranch mix
• Buttermilk
• Blue cheese crumbles

If you don’t care for blue cheese let me convince you this dip is more ranchy flavored than blue cheese. The teensy amount of blue cheese just offers richness, not funk. If it’s more a mind game just leave out the blue cheese and the dip will still be great!

How To Make Buffalo Chicken Taquitos:

See full instructions in recipe card below

Step One. Heat oven to 425℉. Brush a large sheet pan with olive oil to grease the surface.

Step Two. In a medium size bowl combine cream cheese, ranch dressing, buffalo sauce, and garlic powder. Stir in chicken and cheese.

Step Three. Use a small scoop or spoon to scoop chicken mixture down the middle of your tortilla, about 2 tablespoons. Roll tortilla tightly and place seam side down on prepared sheet pan. Repeat with the rest of the chicken mixture and tortillas.

Step Four. Lightly brush the tops of the taquitos with olive oil, then sprinkle with a little kosher salt and paprika.

Step Five. Bake in the oven for 20-25 minutes or until deep golden brown and crispy on all sides. Top with sliced green onions and serve with ranch blue cheese dipping sauce.

Recipe Tips:

Common Questions:

Other Recipes You Might Enjoy:

• Bacon and Cheese Mashed Potato Bites
• Guacamole with Corn Feta Salad
• Cocktail Sweet and Sour Meatballs
• Pimento Cheese Dip
• Bacon Wrapped Water Chestnuts

Buffalo Chicken Taquitos

You won't be able to resist these Buffalo Chicken Taquitos. Tortillas filled with chicken, cheese, and tangy buffalo sauce, then baked until crisp and delicious. Dip in my easy ranch blue cheese dipping sauce, yum! A simple weeknight dinner or delicious party snack.

Print Pin Rate

Course: Appetizer, Dinner

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 17 Taquitos

Calories: 110kcal

Equipment

• 1 medium bowl
• 1 Large sheet pan

Ingredients

For The Taquitos:

• 4 ounces super soft cream cheese
• 1/3 cup Frank's original hot sauce
• 1/4 cup prepared ranch dressing
• 1/4 tsp garlic powder
• 3 cups cooked, shredded chicken use a rotisserie to make it even faster
• 1 cup shredded Monterey Jack cheese
• 1 20 pack fajita size flour tortillas
• olive oil
• kosher salt
• paprika
• 2 sliced green onions for garnish optional

Ranch Blue Cheese Dip:

• 1/2 cup sour cream
• 2 1/2 tsp ranch seasoning mix
• 2-3 tbsp buttermilk or use regular milk
• 1/4 cup crumbled blue cheese

Instructions

Preheat oven to 425℉ and brush the surface of your sheet pan with olive oil.

• In a medium size bowl combine softened cream cheese, ranch dressing, Frank's hot sauce, and garlic powder. Once incorporated stir in chicken and Jack cheese.
• Add about 2 tablespoon of chicken mixture down the center of one flour tortilla. Roll tightly and place seam side down on prepared sheet pan. Repeat with the rest of the chicken mixture and tortillas, making sure the tortillas are not touching on the pan. You should end up with about 15-17 tortilla rolls.
• Brush a little olive oil on the top of each tortilla then sprinkle with kosher salt and paprika. Bake in preheated oven for 20-25 minutes or until super crispy on all sides.
• Meanwhile make ranch blue cheese dip by combining all the dip ingredients in a small bowl. Keep in the refrigerator until ready to serve with the taquitos.
• When taquitos are baked top with sliced green onions and serve with dipping sauce.

Notes

Tips:

 

• Baking pan- Make sure to use a large sheet pan so the taquitos have plenty of room without touching. This will ensure all sides get nice and crisp.
• Make it spicier- If you like it extra spicy just add more buffalo sauce to taste.

 

Substitutions: 

 

• Meat- This recipe works great with both white and dark meat. Use a rotisserie chicken to make these taquitos super fast. Cooked ground chicken is also a good option.
• Ranch dressing- Use prepared ranch from the grocery store or homemade.
• Cheese- Cheddar, pepper Jack, Colby Jack, or mozzarella cheese are good options for chicken taquitos.
• Tortillas- Use any kind of flour, low-carb, or gluten-free tortilla you like. You can also use corn tortillas although they are a bit more difficult to stay together. Make sure to heat them before filling and rolling them with the chicken mixture.

 

Common Questions: 

 

Why didn’t my taquitos get crispy?

If your taquitos are not crispy enough they just need to bake longer. Sometimes just 3 or 4 minutes can make a big difference.

How long can buffalo chicken taquitos sit out?

Two hours would be the max to make sure bacteria doesn’t develop.

How do I keep my tortillas from falling apart after I roll them?

Make sure there is enough filling on the inside and use a softer tortilla. You can also warm the tortillas to make them more pliable.

Can I freeze chicken taquitos?

Yes! Make sure to cool taquitos completely and place in a sealed freezer safe bag in a single layer. Freeze for up to 2-months. When ready to eat, heat oven to 350℉. Place taquitos on a sheet pan lined with parchment paper and heat until warmed through, about 20-minutes.

Can I leave out the buffalo sauce and still make the taquitos?

Yes! You can replace the buffalo sauce with more ranch, or use BBQ sauce for something different.

 

 

Nutritional facts are for 1 taquito and does not include dipping sauce.

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition

Calories: 110kcal | Carbohydrates: 2g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 268mg | Potassium: 76mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 152IU | Vitamin C: 0.001mg | Calcium: 63mg | Iron: 0.4mg

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