Description
These Buffalo Chicken Taquitos are crispy, spicy, and packed with cheesy goodness! They’re perfect for game day, a quick dinner, or a snack. Made with shredded chicken, buffalo sauce, and gooey cheese, they’re rolled up in tortillas and baked (or fried) to golden perfection. Serve them with ranch or blue cheese dressing for the ultimate bite!
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1/2 cup buffalo sauce (like Frank’s RedHot)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/4 cup ranch or blue cheese dressing
- 10 small flour or corn tortillas
- Cooking spray or oil (for baking or frying)
For Serving:
- Ranch or blue cheese dressing
- Chopped green onions
- Extra buffalo sauce
Instructions
- Preheat oven to 425°F (220°C) if baking. Line a baking sheet with parchment paper and spray with cooking spray.
- In a bowl, mix shredded chicken, buffalo sauce, garlic powder, onion powder, paprika, cheddar cheese, cream cheese, and dressing until well combined.
- Warm the tortillas in the microwave for about 15 seconds to make them pliable.
- Spoon about 2 tablespoons of filling onto each tortilla and tightly roll it up like a taquito.
- Place the taquitos seam-side down on the baking sheet. Lightly spray or brush them with oil.
- Bake for 15-18 minutes or until golden and crispy.
- Air Fryer Option: Air fry at 400°F for 8-10 minutes, flipping halfway.
- Frying Option: Heat oil in a skillet over medium heat and fry taquitos for 2-3 minutes per side until golden.
- Serve hot with ranch or blue cheese dressing, extra buffalo sauce, and green onions. Enjoy!
Notes
- Make it spicier: Add a pinch of cayenne pepper to the filling.
- Use rotisserie chicken for an easy shortcut.
- Want it extra crispy? Brush with butter before baking.
- Storage: Store leftovers in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the oven or air fryer.