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
Scale
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.
