There’s something about tangy buffalo sauce wrapped in a crispy tortilla that just hits different. Baked Buffalo Chicken Taquitos are the kind of dish that feels like a fun treat but comes together faster than takeoutand without all the grease.
This is my go-to when I’m tired and still want a real dinner. I first started making these back in culinary school when I was craving something spicy but didn’t want to deep fry anything after a long day in the kitchen. The key is brushing the tortillas with just enough oil so they crisp up beautifully in the ovenno splatter, no mess. After ten years of testing recipes, I can tell you this one’s a keeper for those nights when you need comfort without the heaviness of winter food.
These Baked Buffalo Chicken Taquitos are a delicious and spicy snack perfect for an easy dinner or a busy weeknight meal. Crispy on the outside and full of flavorful buffalo sauce and cream cheese inside, they make a great family dinner or simple meal option everyone will love.
Cook the chicken breasts in a skillet over medium heat until they are thoroughly cooked, which will take around 20 minutes, then let them cool off before shredding.
In a large mixing bowl, blend the shredded chicken with buffalo sauce and softened cream cheese until everything is well combined.
Lay out each flour tortilla flat, spoon the chicken mixture onto them, then roll each tortilla tightly; use toothpicks if you need to keep them secure.
Place your rolled taquitos seam-side down on a baking sheet lined with parchment paper.
Bake the taquitos in your preheated oven for about 15 to 20 minutes, until they are crispy and golden brown.
When ready, plate and garnish with chopped green onions and a scoop of sour cream for serving.
Notes
For a quicker option, try using rotisserie chicken. You can swap buffalo sauce with ranch or BBQ sauce to mix up the flavors. Adding veggies like bell peppers or spinach inside the filling is a great way to increase nutrition without sacrificing taste.
Why You’ll Love These Baked Buffalo Chicken Taquitos
These are pure weeknight gold. You get crispy tortillas wrapped around tangy buffalo chicken fillingall baked, not fried. It’s the kind of dinner that tastes indulgent but doesn’t weigh you down, which makes it perfect when you’re tired but still want something satisfying.
Fast and forgiving: From fridge to table in 35 minutes, with ingredients you probably already have.
No deep fryer needed: Everything crisps up beautifully in the oven with zero mess.
Hits that comfort spot: Tangy, creamy, and just spicy enough to feel like a treat.
Kid-approved: Even picky eaters tend to love thesethey’re like handheld buffalo chicken bites.
What You’ll Need (And Why It Works)
This recipe keeps things simple. You’re working with chicken breasts, buffalo sauce, cream cheese, shredded cheddar, and flour tortillas. The magic happens when the cream cheese mellows out the heat from the buffalo sauce, creating a filling that’s creamy, tangy, and totally crave-worthy.
Pro Tip: Let the cream cheese soften on the counter for 20 minutes before mixingit blends so much easier and you won’t end up with lumps.
Ingredient
Easy Swap
Boneless chicken breasts
Rotisserie chicken (shred about 3 cups)
Buffalo sauce
Ranch or BBQ sauce for milder flavor
Flour tortillas
Corn tortillas (warm them first so they don’t crack)
Cheddar cheese
Monterey Jack or pepper jack for extra kick
How to Make Them (Step by Step)
Start by cooking your chicken breasts in a skillet over medium heat until fully cooked throughabout 20 minutes. Let them cool slightly, then shred with two forks. In a mixing bowl, combine the shredded chicken with buffalo sauce and softened cream cheese. Stir until everything’s well blended and creamy.
Lay your tortillas flat and spoon the chicken mixture down the center of each one. Roll them up tightly and place seam-side down on a parchment-lined baking sheet. This keeps them from unrolling and helps them crisp evenly. Bake at 400°F for 15–20 minutes, until the edges turn golden and crispy.
Note: If your tortillas are a little stiff, warm them in the microwave for 10 seconds wrapped in a damp towelthey’ll roll without tearing.
Tips for Getting Them Extra Crispy
The secret to crispy taquitos without frying? Don’t skip the parchment paper, and make sure they’re seam-side down. You can also brush the tops lightly with a bit of oil before baking if you want them even more golden. After years of testing recipes like this, I’ve found that giving them space on the baking sheetdon’t crowd themmakes a big difference in texture.
Use a wire rack on top of your baking sheet for extra airflow underneath.
Flip them halfway through baking if you want crispy all around.
Let them rest for 2–3 minutes after baking so the filling setsit makes them easier to handle.
How to Serve and Store
Serve these warm with sour cream, ranch dressing, or extra buffalo sauce for dipping. I like to top mine with chopped green onions for a little freshness. They’re great alongside a simple salad or some carrot sticks if you want to round out the meal.
Storage
How Long
Refrigerator (airtight container)
Up to 3 days
Freezer (wrapped individually)
Up to 2 months
Reheat in oven at 350°F
10–12 minutes until crispy again
Pro Tip: Don’t reheat these in the microwavethey’ll get soggy. The oven or even an air fryer brings back that crispy texture perfectly.
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FAQs (Baked Buffalo Chicken Taquitos)
Can I make these ahead of time?
Yes! You can assemble the taquitos and refrigerate them for up to 24 hours before baking. Cover them tightly with plastic wrap to prevent drying. For best results, brush with oil right before baking to ensure they crisp up properly.
What type of tortillas work best?
Corn tortillas are traditional and hold up well when baked, giving the best texture. Warm them slightly before rolling to prevent cracking. Flour tortillas work too but may get softer. Choose 6-inch tortillas for the perfect size.
How do I prevent them from getting soggy?
Make sure your chicken filling isn’t too wet before rolling. Drain excess buffalo sauce and pat the chicken dry. Brush the outside with oil or melted butter before baking, and place seam-side down on the baking sheet for crispy results.
Can I freeze leftover taquitos?
Absolutely! Cool completely, then freeze in a single layer before transferring to freezer bags. They’ll keep for up to 3 months. Reheat from frozen in a 400°F oven for 8-10 minutes until heated through and crispy again.
What dipping sauces pair well with this dish?
Ranch dressing and blue cheese are classic choices that cool down the spice. Sour cream, guacamole, or a creamy cilantro lime sauce also work wonderfully. For extra heat lovers, try mixing hot sauce with cream cheese for a spicy dip.
These Baked Buffalo Chicken Taquitos come together in just 35 minutes and deliver that perfect crispy-outside, creamy-inside bite every single time. You’ll love how golden and satisfying they turn outtangy, comforting, and just spicy enough to feel like a real treat without any of the fuss.
Want to switch things up? Try swapping the buffalo sauce for barbecue or ranch for a milder version the kids will devour. You can also toss in some diced jalapeños or black beans to stretch the filling. A trick I learned from my aunt’s kitchen: if you have leftover rotisserie chicken in the fridge, this recipe becomes even fasterjust shred it and mix it with the sauce and cream cheese. Store any extras wrapped individually in the freezer, and reheat them in the oven at 350°F whenever you need a quick lunch or after-school snack.
I’d love to hear how these turn out in your kitchentag me if you share a photo, or tell me what dipping sauce you loved best. Did you grow up with taquitos like these, or is this a new favorite for your family? Save this recipe for a night when you need dinner to feel effortless but still totally homemade. Some nights just need an easy dinner that still feels like home.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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