Buffalo Chicken Taquitos are a fun and spicy twist on a classic favorite! These crispy little rolls are filled with tender shredded chicken mixed with tangy buffalo sauce and a bit of creamy cheese, giving them a perfect balance of heat and flavor. The crunchy outside and gooey filling make them such a satisfying snack or meal.
I love making these taquitos whenever I want something that packs a punch but is still easy to eat. They’re great for game day, casual dinners, or even a quick snack when you’re craving something tasty and a little bit spicy. Plus, I find that using leftover chicken makes them super quick to put together, which is always a win in my book!
My favorite way to serve these is with a side of ranch or blue cheese dressing for dipping—it’s like the perfect cool partner to the spicy buffalo chicken inside. I also like adding a little chopped green onion or a sprinkle of fresh cilantro on top to brighten up each bite. These taquitos always disappear fast whenever I bring them out!
Key Ingredients & Substitutions
Chicken: Using cooked shredded chicken is key for easy mixing with the sauce. Leftover rotisserie chicken works great here, saving you time and adding flavor.
Buffalo Wing Sauce: Frank’s RedHot is popular for its tangy heat. You can swap it for any hot sauce or make your own mix with hot sauce and melted butter for a milder touch.
Cheese: Cheddar or Monterey Jack gives a nice melt and mild taste. For creaminess, cream cheese blends well with the spicy sauce. Try pepper jack for a little extra kick.
Tortillas: Small 6-inch flour tortillas work best because they roll easily and crisp up nicely. Corn tortillas can be used but tend to be more fragile and might crack when rolling.
Optional toppings: Crumbled blue cheese or feta adds a cool, salty contrast. If you want to skip cheese, fresh herbs like cilantro or parsley brighten the dish.
How Do I Get My Taquitos Crispy Without Breaking The Tortillas?
Keeping the tortillas flexible enough to roll without tearing is the biggest challenge. Here’s what helps:
- Warm tortillas before filling by wrapping them in a damp paper towel and microwaving for about 20 seconds. This softens them and makes rolling easier.
- Don’t overfill your taquitos—about 2-3 tablespoons of filling is enough to keep rolling tight and neat.
- Roll tightly but gently, and place seam-side down on the baking sheet to help them hold shape while cooking.
- Lightly spray the outside with cooking spray before baking to promote even browning and crispness.
- If frying, use oil heated to about 350°F (175°C) to get a quick, crisp crust without soaking up oil.
With these tips, your taquitos should come out golden and crunchy, with no cracks or spills. Patience and gentle handling go a long way!
Equipment You’ll Need
- Baking sheet or frying pan – I recommend a baking sheet for baking or a deep fryer/skillet for frying; both give crispy results.
- Microwave – to warm tortillas quickly and make rolling easier.
- Mixing bowls – for combining the chicken, sauce, and cheese smoothly.
- Cooking spray – helps taquitos crisp up evenly in the oven.
- Tongs or a slotted spoon – for turning or removing fried taquitos without breaking them.
Flavor Variations & Add-Ins
- Use shredded cooked turkey or chicken breasts for a different protein option.
- Swap cheddar for pepper jack or pepper Monterey Jack for extra spice.
- Add sautéed onions or jalapeños inside the filling for more flavor or heat.
- Top with chopped fresh cilantro, green onions, or a squeeze of lime for a fresh twist.
Buffalo Chicken Taquitos Recipe
Ingredients You’ll Need:
For The Filling:
- 2 cups cooked chicken, shredded
- 1/2 cup buffalo wing sauce (e.g., Frank’s RedHot)
- 1 cup shredded cheddar cheese or Monterey Jack cheese
- 1/4 cup cream cheese, softened
For The Taquitos:
- 10-12 small flour tortillas (6-inch size)
- Cooking spray or oil for baking/frying
For Topping and Serving:
- 1/4 cup crumbled blue cheese or feta cheese (optional)
- Fresh cilantro or parsley, chopped (for garnish)
- Ranch or blue cheese dressing, for serving
How Much Time Will You Need?
Preparing these taquitos takes about 10 minutes, with an additional 15-20 minutes to bake or 2-3 minutes to fry until they’re golden and crispy. So overall, you’re looking at about 25-30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Buffalo Chicken Filling:
In a medium bowl, mix together the shredded chicken, buffalo wing sauce, softened cream cheese, and shredded cheddar or Monterey Jack cheese. Stir until everything is well combined and creamy.
2. Warm and Roll the Tortillas:
Wrap the tortillas in a damp paper towel and microwave them for about 20 seconds to make them soft and flexible. Spoon 2-3 tablespoons of the buffalo chicken mixture onto one edge of each tortilla. Roll up the tortilla tightly like a cigar.
3. Bake or Fry the Taquitos:
If baking, place the rolled taquitos seam-side down on a baking sheet lined with parchment paper or lightly greased. Spray the tops lightly with cooking spray. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes until they’re golden and crisp.
If frying, heat oil in a deep fryer or skillet to about 350°F (175°C). Carefully fry the rolled taquitos for 2-3 minutes or until golden brown and crispy. Drain them on paper towels.
4. Serve and Enjoy:
Place the cooked taquitos on a serving platter. Drizzle extra buffalo sauce over them, sprinkle with crumbled blue cheese or feta, and garnish with chopped cilantro or parsley. Serve warm with ranch or blue cheese dressing for dipping.
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.
Can I Make Buffalo Chicken Taquitos Ahead of Time?
Absolutely. Prepare and roll the taquitos, then refrigerate them covered for up to one day before baking or frying. You can also freeze them for longer storage and cook straight from frozen—just add a few extra minutes to the cooking time.
Can I Substitute Corn Tortillas Instead of Flour?
Yes, but corn tortillas are a bit more fragile and may crack while rolling. To help prevent this, warm them well before rolling and consider slightly dampening them to increase flexibility.
How Do I Store Leftover Taquitos?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through and crispy, or microwave if short on time, but the texture may soften.
