Buffalo Chicken Taquitos
These Buffalo chicken taquitos combine two of my favorite things – the spicy kick of buffalo wings and the crispy crunch of rolled tacos. I started making these when I needed something I could prep ahead for game days, but now they’re a regular in my rotation.
The chicken filling is easy to throw together using leftover rotisserie chicken or whatever cooked chicken you have on hand. Rolling them up and baking until crispy takes some time, but it’s worth it for that satisfying crunch. They’re perfect for feeding a crowd since you can make them in big batches, and they stay crispy for a while after baking. Plus, the ranch dipping sauce helps tame the heat for anyone who’s spice-sensitive.
What you need for Buffalo Chicken Taquitos
Ingredients You’ll Need For This Recipe
- 3 cups shredded cooked chicken
- 8 oz cream cheese, softened
- 1/2 cup buffalo wing sauce
- 1 cup shredded cheddar cheese
- 12-14 small flour tortillas
- 2 tablespoons vegetable oil
- 1/4 cup blue cheese or ranch dressing (for serving)
- 2 green onions, chopped (for garnish)
- Celery sticks (for serving)
How to make Buffalo Chicken Taquitos
Let me walk you through making these crispy, spicy taquitos – they’re always a hit at my house! Here’s how to make them:
1. Start by letting your cream cheese sit out for about 30 minutes to properly soften. Trust me, this makes mixing way easier and prevents lumpy filling.
2. In a large bowl, combine the softened cream cheese and buffalo sauce, mixing until smooth and evenly blended. The mixture should be a uniform orange color with no white streaks.
3. Fold in your shredded chicken and cheddar cheese. I like to use my hands (clean, of course!) to really work everything together until the chicken is evenly coated. The mixture should hold together when squeezed.
4. Warm your tortillas slightly in the microwave (about 30 seconds, wrapped in slightly damp paper towels) – this prevents them from cracking when you roll them. Work with just 3-4 tortillas at a time, keeping the rest covered.
5. Place about 3 tablespoons of filling in a line across the bottom third of each tortilla. Don’t overfill – you want them snug but not bursting. Roll them up tightly, like a cigar, and place seam-side down on a plate.
6. Heat your vegetable oil in a large skillet over medium heat. You’ll know it’s ready when a small piece of tortilla sizzles gently when dropped in.
7. Working in batches of 3-4, place the taquitos seam-side down in the hot oil. Cook for about 2-3 minutes per side, until they’re golden brown and crispy. They should make a hollow sound when tapped with tongs.
8. As you remove them from the pan, place them on a paper towel-lined plate to drain any excess oil. They’ll crisp up more as they cool slightly.
9. Drizzle with blue cheese or ranch dressing, sprinkle with chopped green onions, and serve with celery sticks while they’re still warm and crispy.
The whole process takes about 30-40 minutes, and you’ll end up with perfectly crispy taquitos that are creamy and spicy inside with that classic buffalo chicken flavor we all love.
🔍 Recipe Notes & Tips
- Use rotisserie chicken to save time – one whole chicken gives the perfect amount
- Frank’s RedHot works best for authentic buffalo flavor
- Cold cream cheese = lumpy filling. Don’t skip the softening step
- Double-stack your tortillas if they’re breaking
- Keep oil at medium heat – too hot burns tortillas before filling warms
- Toothpicks can hold rolls together while frying if needed
🍽️ Serving Suggestions
- Drinks: Cold beer (lager or pale ale), ranch water, or margaritas
- Dips: Blue cheese dressing, ranch, extra buffalo sauce
- Sides: Celery sticks, carrot sticks, Mexican street corn
🎯 Make it Work for
- Game Day: Make ahead, reheat in the oven at 350°F for 10 mins
- Party Appetizer: Cut in half for bite-sized pieces
- Lunch Prep: Make a batch Sunday, reheat in air fryer
- Kids: Use mild buffalo sauce, and serve with extra ranch
📦 Storage & Leftovers
- Store in an airtight container in the fridge for up to 3 days
- Don’t store in plastic wrap – gets soggy
- Reheat in the air fryer for 3-4 mins at 375°F for best crunch
- Oven reheat: 350°F for 10 mins
- Don’t microwave – they’ll get chewy
Buffalo Chicken Taquitos
Ingredients
- 3 cups shredded cooked chicken
- 8 oz cream cheese softened
- 1/2 cup buffalo wing sauce
- 1 cup shredded cheddar cheese
- 12-14 small flour tortillas
- 2 tablespoons vegetable oil
- 1/4 cup blue cheese or ranch dressing for serving
- 2 green onions chopped (for garnish)
- Celery sticks for serving
Instructions
- Start by letting your cream cheese sit out for about 30 minutes to properly soften.
- In a large bowl, combine the softened cream cheese and buffalo sauce, mixing until smooth and evenly blended. The mixture should be a uniform orange color with no white streaks.
- Fold in your shredded chicken and cheddar cheese. The mixture should hold together when squeezed.
- Warm your tortillas slightly in the microwave (about 30 seconds, wrapped in slightly damp paper towels) – this prevents them from cracking when you roll them. Work with just 3-4 tortillas at a time, keeping the rest covered.
- Place about 3 tablespoons of filling in a line across the bottom third of each tortilla. Roll them up tightly, like a cigar, and place seam-side down on a plate.
- Heat your vegetable oil in a large skillet over medium heat. You’ll know it’s ready when a small piece of tortilla sizzles gently when dropped in.
- Working in batches of 3-4, place the taquitos seam-side down in the hot oil. Cook for about 2-3 minutes per side, until they’re golden brown and crispy. They should make a hollow sound when tapped with tongs.
- As you remove them from the pan, place them on a paper towel-lined plate to drain any excess oil. They’ll crisp up more as they cool slightly.
- Drizzle with blue cheese or ranch dressing, sprinkle with chopped green onions, and serve with celery sticks while they’re still warm and crispy.
