I still remember the first time I tried these incredible Buffalo Chicken Taquitos—they totally changed my snack game. I was at a friend’s casual game night, and they pulled out a tray of these crispy, spicy chicken taquitos that practically begged to be devoured. One bite and I was hooked; the combination of creamy, tangy buffalo sauce blending with the creamy cream cheese filling wrapped in perfectly crispy tortillas just hit all the right notes. That night, I knew I had to figure out how to make Buffalo Chicken Taquitos my way at home.
Since then, Buffalo Chicken Taquitos have become one of my go-to recipes whenever I want something that feels party-ready but is easy enough for a weeknight. The joy comes from their mouthwatering spice, the creamy filling that balances it out, and the crown jewel: that unbeatable crispiness you get from baking or frying just right. Plus, these taquitos are total crowd-pleasers, which means they bring people together—perfect for casual hangouts or even cozy solo dinners when you want a little spicy comfort.
What makes Buffalo Chicken Taquitos so special in my kitchen is how adaptable they are. Whether I’m craving that classic spicy chicken taquito experience or mixing in some fun twists like tangy ranch or jalapeño cream cheese, each bite feels like a little flavor discovery. And because they come together quickly, I often pull them out when I’m stuck wondering, “What on earth should I cook tonight?” If you’re looking for that kind of go-to recipe that’s full of flavor without fuss, stick around! I’m so excited to share everything I’ve learned about these irresistible Buffalo Chicken Taquitos—and trust me, once you try them, you’ll want to add them to your food rotation too.
Ready to dip into this deliciousness? Let’s jump right into everything that makes Buffalo Chicken Taquitos a spicy, crispy, creamy delight you’ll crave again and again.
What You’ll Need:
- 2 cups cooked shredded chicken (rotisserie chicken works great and saves time)
- 1/2 cup Buffalo sauce (your favorite brand is perfect here; Frank’s RedHot is a classic)
- 4 oz cream cheese, softened (this cream cheese filling makes each taquito extra creamy)
- 1 cup shredded cheddar cheese (for melty, cheesy goodness)
- 1/4 cup chopped green onions (adds a mild bite and fresh flavor)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 12 small flour tortillas (6-inch size works best for easy rolling)
- Vegetable oil or cooking spray (for crisping up those taquitos)
Out of cream cheese? No problem—Greek yogurt is a great easy swap in this Buffalo Chicken Taquitos recipe, keeping it creamy with a tangy twist.
You can grab all these ingredients at any regular grocery store, so no special trips required.
Budget note: This Buffalo Chicken Taquitos is kind to your wallet since you can use leftover chicken or a rotisserie bird, plus pantry staples like Buffalo sauce and flour tortillas.
Quick prep tip: Softening the cream cheese ahead of time at room temperature helps it blend smoothly into the filling without clumps.
If you happen to have some leftover Buffalo Chicken Taquitos, store them in an airtight container in the fridge for up to 3 days. They reheat beautifully in a toaster oven to regain that crispiness.
Here’s my secret little upgrade that takes this Buffalo Chicken Taquitos from good to ‘wow’: I always add a little extra Buffalo sauce into the filling for a bolder kick that sings through every bite.
Let’s Cook This Together:
Start to finish, this Buffalo Chicken Taquitos comes together in about 30 minutes—perfect for when you’re hungry but still want something special.
- Preheat your oven to 425°F and line a baking sheet with parchment paper or foil. This step helps your taquitos get that perfect crispy finish without sticking.
- In a large bowl, combine shredded chicken, Buffalo sauce, softened cream cheese, shredded cheddar, green onions, garlic powder, and onion powder. Mix until everything is evenly incorporated—a slightly messy but oh-so-worth-it task. This blend is the heart of your Buffalo Chicken Taquitos.
- Warm your tortillas briefly in the microwave for 15-20 seconds or in a dry skillet. This makes them pliable and easy to roll without tearing.
- Lay each tortilla flat, then spoon about 2-3 tablespoons of your buffalo chicken mixture onto one side. Roll it up tightly, tucking the sides in as you go. The tighter, the better for that fabulous crispy texture.
- Place each rolled Buffalo Chicken Taquito seam side down on your baking sheet. This keeps them from unrolling while cooking.
- For that beautiful golden crunch, brush or spray the tops of the taquitos with a little vegetable oil.
- Slide your tray into the oven and bake for 15-20 minutes, flipping once halfway through, until the Buffalo Chicken Taquitos are golden and crispy. Your kitchen is about to smell incredible.
Tip: If you don’t have an oven option, frying in a shallow pan with a few tablespoons of oil works too—turn each taquito carefully for an even crisp.
If your Buffalo Chicken Taquitos look like they’re a little uneven or slightly cracked after rolling, don’t worry! They still taste amazing, and the crispiness will seal things up during baking.
While these Buffalo Chicken Taquitos are baking, why not whip up a quick dip? Blue cheese or ranch dressing pairs perfectly, balancing the heat with a cool, creamy finish.
This is the step where I learned to be patient with my Buffalo Chicken Taquitos—it really does make all the difference in achieving that crunch.
After pulling them out of the oven, let them rest for a couple of minutes before serving—hot filling loves a little breathing room!
How to Serve & Savor It:
This Buffalo Chicken Taquitos truly shines when you serve it alongside crunchy celery sticks and a creamy blue cheese or ranch dressing for dipping.
On weekends when we have friends over, I love pairing these spicy chicken taquitos with an easy, fresh salad or my trusty chicken avocado ranch burritos for a full spread of crowd-pleasers.
They work amazingly well as appetizer finger food at game days, casual parties, or anytime you want to impress without stress.
For a colorful presentation, arrange the Buffalo Chicken Taquitos on a platter with small bowls of dipping sauces—visually inviting and super inviting to munch on.
Leftovers? No worries! Chop these crispy taquitos and toss them into a salad for a spicy twist, or slice them shorter and serve on mini slider buns with toppings for a fun lunch makeover.
Seasonally, I’ve tried adding jalapeños to the cream cheese filling to amp up the heat during cooler months, blending spicy warmth with creamy comfort.
This recipe reminds me so much of other favorites that balance spice and creaminess, like my turmeric ginger chicken noodle soup for warming up or the easy chicken spaghetti recipe for fuss-free dinners.
If you like these Buffalo Chicken Taquitos, you might want to check out this crispy jalapeño cream cheese buffalo chicken taquitos twist over at Half Baked Harvest for some extra inspiration.
Your Questions, Answered:
- Can I prep parts of this Buffalo Chicken Taquitos ahead?
Absolutely! You can mix up the buffalo chicken filling a day ahead and store it in the fridge. Then, when you’re ready, assemble and bake fresh for that unbeatable crispiness. - What’s a good swap for the flour tortillas?
Corn tortillas can work if softened well, though they’re a bit more fragile. Or try whole wheat tortillas for a nuttier flavor that’s still sturdy enough to roll. - Can I make these Buffalo Chicken Taquitos for fewer people?
Definitely. This recipe scales well—you can halve the ingredients for just a small batch of crispy taquitos without losing flavor. - How spicy are these Buffalo Chicken Taquitos?
They pack a nice punch due to the Buffalo sauce, but the cream cheese filling and cheese mellow the heat, making it balanced but lively. - Can I bake these instead of frying?
Baking is my favorite way since it’s less messy and still gets your Buffalo Chicken Taquitos deliciously crispy. Just be sure to brush with oil and flip halfway through. - What if I don’t have cooked chicken?
No stress—poaching chicken breasts or thighs until juicy and shredding them works perfectly. Rotisserie chicken is my go-to shortcut whenever I’m short on time. - Any fun variations you recommend?
I once tried adding sautéed mushrooms to the filling for an earthy twist, and a reader shared a killer version using some Aldi buffalo ranch chicken taquitos seasoning for a flavor kick. - Where can I find more Buffalo Chicken Taquitos cooking tips?
For more on Buffalo Chicken Taquitos, check out this Buffalo chicken taquitos recipe and cooking instructions from New Mexico Recipes.
Final Foodie Thoughts:
Buffalo Chicken Taquitos hold a special spot in my foodie heart because they marry easy prep with bold, irresistible flavors. The combo of spicy chicken, creamy filling, and that magical crispy tortilla never fails to bring joy to the table.
My top Buffalo Chicken Taquitos tips:
- Warm your tortillas before rolling for fewer tears and a tighter wrap.
- Don’t skip the oil brush on top—it’s the secret to golden crunch.
- Use rotisserie chicken for speed without sacrificing flavor.
Three tasty variations I’ve loved:
- Jalapeño cream cheese for an extra spicy creaminess combo.
- Adding a sprinkle of fresh cilantro and lime juice right before serving for a zesty pop.
- Mixing in some chopped bacon for a smoky twist that friends can’t get enough of.
The classic buffalo chicken with cream cheese filling version is the one that gets the most requests—there’s just something about that combination nobody can resist.
I encourage you to make this Buffalo Chicken Taquitos recipe your own, experimenting with fillings, sauces, and sides until it fits your perfect flavor vibe.
I hope you love how this recipe brings that crunch, spice, and creamy goodness into your kitchen like it does ours.
Go on, fellow foodies—dig in, share, and enjoy all the everyday deliciousness that Buffalo Chicken Taquitos bring to your table!
If you’re loving the chicken vibe, don’t miss my chicken avocado ranch burritos or my turmeric ginger chicken noodle soup for more everyday favorites.
And if you’re hungry for another quick family pleaser, check out my easy chicken spaghetti recipe for simple, comforting meals.
Buffalo Chicken Taquitos
Crispy, spicy Buffalo Chicken Taquitos packed with shredded chicken and tangy buffalo sauce, perfect as a flavorful appetizer or snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 taquitos
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
- 2 cups cooked shredded chicken
- 1/2 cup buffalo wing sauce
- 1 cup shredded cheddar cheese
- 1/4 cup blue cheese crumbles (optional)
- 8 small flour tortillas
- Cooking spray or oil for brushing
- Ranch or blue cheese dressing for dipping
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, mix shredded chicken, buffalo wing sauce, cheddar cheese, and blue cheese crumbles if using.
- Spoon about 2-3 tablespoons of the chicken mixture onto the center of each tortilla.
- Roll the tortillas tightly and place seam-side down on the prepared baking sheet.
- Lightly brush or spray the taquitos with oil to help them crisp up.
- Bake for 15-20 minutes or until golden brown and crispy.
- Serve hot with ranch or blue cheese dressing for dipping.
Notes
For extra crispiness, you can bake the taquitos on a wire rack placed over the baking sheet or lightly pan-fry them instead of baking.