If you are craving a snack that packs a punch of flavor while staying crispy and light, this Baked Buffalo Chicken Taquitos Recipe is your new best friend in the kitchen. Perfectly tender shredded chicken mingled with spicy buffalo sauce and creamy cheese is wrapped up in a warm flour tortilla, baked to a golden crisp. This recipe is a crowd-pleaser that offers a satisfying bite every time, ideal for game days, casual gatherings, or simply lighting up an ordinary weeknight with a burst of bold flavors.
Ingredients You’ll Need
The magic behind this Baked Buffalo Chicken Taquitos Recipe lies in its simplicity and quality ingredients. Each component plays a crucial role — from the tender shredded chicken that provides the hearty base to the rich cream cheese which adds a velvety texture and mellows the heat of the buffalo sauce.
- Shredded cooked chicken (4 cups): Use leftover rotisserie chicken for ease and great flavor.
- Buffalo sauce (½ cup): Adds that signature spicy kick that defines this dish.
- Cream cheese (8 ounces, softened): Brings creaminess that balances the bold sauce perfectly.
- Garlic powder (½ teaspoon): Enhances the savory depth with a subtle garlic aroma.
- Paprika (½ teaspoon): Adds smokiness and a hint of warmth.
- Salt (1 teaspoon, divided): Essential for seasoning and bringing out all other flavors.
- Black pepper (½ teaspoon): Offers a touch of heat and complexity.
- Flour tortillas (15 medium, 8-inch): The perfect vessel for rolling and crisping your filling.
- Avocado oil (1 tablespoon): Used to brush the taquitos for that golden, crispy finish.
- Green onions (thinly sliced, for serving): Adds freshness and a pop of color at the end.
- Ranch or blue cheese dressing: For dipping, providing a cool counterpoint to the spicy taquitos.
How to Make Baked Buffalo Chicken Taquitos Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 425°F and lining a large baking sheet with parchment paper. This sets you up for a perfectly cooked and easy-to-clean baking experience, ensuring your taquitos come out golden and crisp every time.
Step 2: Prepare the Chicken Filling
In a large bowl, combine the shredded cooked chicken with buffalo sauce, softened cream cheese, garlic powder, paprika, half the salt, and black pepper. Mix everything together until well blended, making sure each strand of chicken is coated with that creamy, spicy goodness.
Step 3: Roll the Taquitos
Grab one tortilla at a time and spoon about ¼ cup of the chicken mixture onto one end. Roll it up tightly, sealing the filling securely inside. Place each rolled taquito seam-side down on your prepared baking sheet to keep them from unrolling while baking.
Step 4: Brush with Oil and Season
Brush each taquito lightly with avocado oil on all sides, then sprinkle them with the remaining salt. This step is key to achieving that coveted crisp, golden exterior without frying, keeping the taquitos lighter but still utterly satisfying.
Step 5: Bake to Perfection
Bake the taquitos for 18 to 20 minutes, flipping them halfway through the cooking process. Keep an eye on them as they turn irresistibly golden brown and crispy, signaling that they are ready to come out and be devoured.
Step 6: Serve and Enjoy
Once baked, serve your taquitos warm, drizzled with extra buffalo sauce and sprinkled with sliced green onions. Don’t forget your side of ranch or blue cheese dressing for dipping – it adds a cool contrast that makes each bite a celebration of flavors.
How to Serve Baked Buffalo Chicken Taquitos Recipe
Garnishes
Finishing your taquitos with thinly sliced green onions adds a fresh, sharp bite and bright color that elevates the dish visually and in flavor. A drizzle of extra buffalo sauce amps up the heat and tanginess for those who crave more intensity.
Side Dishes
This dish pairs wonderfully with crunchy celery sticks and carrot batons for a classic buffalo combo, or you can balance the spice with a creamy coleslaw. If you’re looking for more substance, a simple side salad or Mexican street corn complements these taquitos beautifully.
Creative Ways to Present
For a fun twist, serve these taquitos open-faced on a platter with dollops of guacamole, sour cream, and diced tomatoes for a colorful taco-style bar. Another idea is arranging them standing upright in a mason jar for a unique appetizer display that guests can grab and go.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, place your leftover baked buffalo chicken taquitos in an airtight container and refrigerate. They will stay fresh for up to 3 days, making them an excellent option for quick snacks or lunch the next day.
Freezing
You can freeze these taquitos before baking by lining them on a tray in a single layer and freezing until firm. Transfer them to a freezer bag or container, then bake straight from frozen, adding a few extra minutes to the baking time for a fast and flavorful meal anytime.
Reheating
To reheat, place the taquitos in a 375°F oven for 8-10 minutes until warmed through and crispy again. Avoid microwaving if possible, as the tortillas tend to get soggy, and you definitely want to keep the crunch alive in this Baked Buffalo Chicken Taquitos Recipe.
FAQs
Can I use chicken breast instead of shredded cooked chicken?
Absolutely! You can poach or roast chicken breasts and shred them yourself, which will work perfectly in this recipe. Just make sure the chicken is fully cooked and shredded finely for the best texture inside the taquitos.
What if I don’t have buffalo sauce?
If buffalo sauce isn’t on hand, you can mix hot sauce with melted butter and a bit of vinegar to mimic the classic flavor. Adjust the spice level to your liking to keep that authentic buffalo flavor intact.
Can I make these gluten-free?
Yes, swap the flour tortillas for gluten-free corn tortillas or any gluten-free tortilla of your preference. They might be a bit more delicate to roll, so handle gently and brush with oil carefully to avoid cracking.
Is there a way to make the taquitos spicier?
For an extra kick, add chopped jalapeños or a pinch of cayenne pepper into the chicken filling. Another trick is serving with a spicier buffalo sauce or a drizzle of hot honey on top for sweet heat.
Can these be made vegetarian?
Definitely! Substitute the chicken with shredded jackfruit or a mixture of sautéed mushrooms and black beans to replicate the texture and heartiness. Just mix them with buffalo sauce and cream cheese as directed for a delicious meatless option.
Final Thoughts
This Baked Buffalo Chicken Taquitos Recipe is a game-changer for anyone who loves bold flavors with a crispy finish but wants a simple, baked alternative to frying. It brings together spice, creaminess, and crunch in every bite, making it an absolute must-try recipe to add to your collection. Once you taste these, they may just become your favorite go-to for feeding a crowd or treating yourself to something fun and flavorful!
Print
Baked Buffalo Chicken Taquitos Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 16 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
These Baked Buffalo Chicken Taquitos are a flavorful and crispy appetizer or snack that combines shredded chicken tossed in spicy buffalo sauce with creamy cream cheese, wrapped in flour tortillas and baked to golden perfection. They are easy to make and perfect for game day or casual gatherings.
Ingredients
Chicken Filling
- 4 cups shredded cooked chicken
- ½ cup buffalo sauce (plus more for serving)
- 8 ounces cream cheese, softened
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon salt, divided
- ½ teaspoon black pepper
Taquitos
- 15 medium (8-inch) flour tortillas
- 1 tablespoon avocado oil
For Serving
- Green onions, thinly sliced
- Ranch or blue cheese dressing
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking.
- Make chicken filling: In a large bowl, mix together the shredded cooked chicken, buffalo sauce, softened cream cheese, garlic powder, paprika, ½ teaspoon salt, and black pepper until all ingredients are well combined and creamy.
- Roll taquitos: Place about ¼ cup of the chicken mixture at one end of each flour tortilla, then roll it up tightly to form a taquito. Lay each rolled taquito seam-side down on the prepared baking sheet to hold its shape while baking.
- Brush with oil: Lightly brush the outside of each taquito with avocado oil on all sides to help achieve a golden, crispy texture. Sprinkle the remaining ½ teaspoon salt evenly over the taquitos for seasoning.
- Bake in oven: Bake the taquitos in the preheated oven for 18 to 20 minutes, flipping them halfway through the baking time to ensure they brown evenly on both sides. The taquitos should be golden and crisp when done.
- Serve warm: Once baked, serve the taquitos warm drizzled with extra buffalo sauce and sprinkled with thinly sliced green onions. Offer ranch or blue cheese dressing on the side for dipping to complement the spicy flavor.
Notes
- For extra crispiness, you can use corn tortillas instead of flour.
- If you like your taquitos spicier, increase the amount of buffalo sauce in the filling or add a pinch of cayenne pepper.
- Leftover taquitos can be stored in the refrigerator and reheated in the oven to maintain crispness.
- To make this recipe gluten-free, substitute the flour tortillas with gluten-free tortillas.
- These taquitos are perfect for meal prepping and freezing; bake them directly from frozen, adding a few extra minutes to the baking time.
