Buffalo Chicken Taquitos
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Buffalo Chicken Taquitos are basically what happens when buffalo chicken dip meets a crispy, golden taquito… and honestly, I can’t stop making them. They’re spicy, cheesy, and just the right amount of messy in the best way. Perfect for game day, movie night, or when that buffalo chicken craving hits out of nowhere.
I love using street taco sized tortillas because they make these bite-sized and totally snackable. You grab one… then another… and before you know it, half the tray is gone. Oops.
And here’s the kicker: you can roll them up ahead of time and just bake when you’re ready to serve. Zero stress, maximum flavor, and everyone thinks you worked way harder than you did.
Try my plain chicken taquitos (they’re more like southwestern style) for a different flavor! Love Buffalo flavors? Try Buffalo Sliders, Buffalo Chicken Tenders or Buffalo Chicken Dip, too!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
- Quick to make. Roll, bake, done.
- Adaptable for spice lovers (or not). Keep it mild or bring the heat.
- Freezer friendly. Perfect for meal prep or late-night snack emergencies.
- Party-approved. These little guys disappear at game day spreads, movie nights, or even dinner.
What to serve with Taquitos
Serve with ranch or blue cheese dressing and fresh celery sticks to balance the heat.
Keep the party vibes going with more easy appetizers that everyone will love. Pair these taquitos with flaky, cheesy Taco Pinwheels, or set out a tray of crunchy Mini Taco Bites for a fun, grab-and-go option. For something creamy and a little fancy, whip up my Easy Whipped Ricotta Dip and serve it with toasted bread or veggies. Together, they make the perfect spread for game day, parties, or even a casual family night.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Cream cheese. Softened cream cheese makes the filling smooth and creamy. Leave it out on the counter for 20 to 30 minutes before mixing so it blends easily.
- Buffalo wing sauce. This brings the classic spicy, tangy flavor. Frank’s RedHot is a go-to, but you can use any brand you love. Adjust the amount depending on how spicy you want your taquitos.
- Ranch or blue cheese dressing. Optional, but highly recommended. It adds extra creaminess and helps balance the heat from the buffalo sauce. Ranch keeps it mild, while blue cheese gives that bold flavor punch.
- Chicken. Shredded cooked chicken is best here. Rotisserie chicken makes it super quick, but you can also use leftover baked or poached chicken.
- Monterey jack cheese. Melts perfectly and gives the filling a mild, creamy flavor. Swap in cheddar for a sharper taste or pepper jack for extra heat.
- Green onions. These add a fresh pop of flavor and a little crunch. You could also use chives or skip them if you want a smoother filling.
- Flour tortillas (street taco size). These make perfect bite-sized taquitos. If you want larger ones, use regular soft taco tortillas and just roll fewer.
- Vegetable oil. A light brushing on top helps the tortillas bake up golden and crispy without frying. Olive oil or avocado oil will also work.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpPreheat the oven: Heat to 425°F. Lightly grease a baking sheet or line it with parchment paper. Nothing fancy, just enough so they don’t stick.
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Mix the filling: In a large bowl, stir together the cream cheese, buffalo sauce, and ranch or blue cheese dressing until smooth. Add the chicken, Monterey jack cheese, and green onions and give it a good mix.
Fill the tortillas: Spoon filling evenly down the center of each street taco tortilla. Roll them up tight and place seam-side down on the baking sheet. Bonus points if you get them all the same size – I never do.
Brush with oil: Lightly brush the tops with vegetable oil so they bake up crispy and golden. A quick swipe is all it takes.
Bake: Bake for 12–15 minutes, until golden and crisp. Resist the urge to grab one straight off the tray – molten cheese is no joke.
Serve: Serve warm with ranch or blue cheese dressing for dipping, plus some celery sticks for that classic buffalo wing vibe. Or just skip the celery and go all in on the taquitos.
Troubleshooting
- Tortillas splitting. If your tortillas crack when rolling, they may be too cold or dry. Warm them in the microwave wrapped in a damp paper towel for 20–30 seconds before filling.
- Filling leaking out. Roll the tortillas tightly and don’t overstuff. A thin line of filling is enough to keep them from bursting open.
- Not getting crispy. Make sure to brush or spray the tortillas lightly with oil before baking. For extra crunch, flip them halfway through baking.
- Too spicy. Cut back on the buffalo sauce or mix in extra cream cheese or ranch to mellow the heat.
- Too mild. Add more buffalo sauce or use pepper jack cheese for extra kick.
- Taquitos unrolling. Place them seam-side down on the baking sheet so they stay closed while baking. You can also secure with a toothpick if needed.
FAQs
Yes! You can roll the taquitos, cover, and keep them in the fridge for up to 24 hours before baking.
Absolutely. Roll them up, freeze on a baking sheet until solid, then transfer to a freezer bag. Bake straight from frozen, adding a few extra minutes.
Yes! Heat about 1 inch of oil in a skillet and fry until golden and crispy. Drain on paper towels before serving.
You can, but they’re trickier to roll and can crack. If you do, warm them well before rolling.
Kylee’s Notes
- Warm tortillas slightly to make rolling easier.
- Don’t overfill or they will burst open during baking.
- For extra crunch, sprinkle a little shredded cheese on top before baking.
- Line your baking sheet with parchment for easier cleanup.
- Let them cool for 1-2 minutes before serving so the filling sets.
How to store leftovers
Cool completely, then store in an airtight container in the fridge for up to 3 days.
Freezing instructions: Freeze unbaked or baked taquitos in a single layer on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few minutes to the cook time.
Reheating tips: Reheat in the oven at 350°F for 8-10 minutes or in the air fryer at 375°F for 4-5 minutes to keep them crispy.
More recipes to love
- Baked Coconut Shrimp. These easy baked coconut shrimp are the perfect appetizer or light dinner. Crispy, crunchy and with a dipping sauce, this one is a winner!
- Jalapeno Popper Cheese Ball. Make this easy Jalapeno Popper Cheese Ball for your next party or gathering, and watch it disappear fast! This is a great make ahead appetizer!
- Sausage Stuffed Mini Peppers. These little beauties are the best appetizer in town! A yummy mix of spicy sausage, cream cheese, onion and garlic mean these disappear fast! Make a double batch for a crowd.
- ALL APPETIZER RECIPES
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Buffalo Chicken Taquitos
Ingredients
- 4 ounces cream cheese softened
- 1/3 cup buffalo wing sauce
- 2 tablespoons ranch or blue cheese dressing optional
- 2 cups cooked chicken shredded
- 1 cup Monterey jack cheese shredded (or cheddar)
- 1-2 green onions chopped
- 16-18 flour tortillas street taco sized
- 1 tablespoon vegetable oil
Instructions
- Preheat oven: Heat to 425°F. Lightly grease a baking sheet or line with parchment paper.
- Mix the filling: In a large bowl, mix 4 ounces cream cheese, 1/3 cup buffalo wing sauce, and 2 tablespoons ranch or blue cheese dressing until smooth. Stir in 2 cups cooked chicken, 1 cup Monterey jack cheese, and 1-2 green onions.4 ounces cream cheese, 1/3 cup buffalo wing sauce, 2 tablespoons ranch or blue cheese dressing, 2 cups cooked chicken, 1 cup Monterey jack cheese, 1-2 green onions
- Fill the tortillas: Spoon about 1-2 tablespoons of filling down the center of each of the street taco sized 16-18 flour tortillas. Roll tightly and place seam-side down on the baking sheet.16-18 flour tortillas
- Brush with oil: Lightly brush tops with 1 tablespoon vegetable oil for crispiness.1 tablespoon vegetable oil
- Bake: Bake 12-15 minutes, until golden and crisp.
- Serve: Serve with ranch or blue cheese dressing for dipping, plus celery sticks and carrots for that buffalo wing vibe.
Notes
- Warm tortillas slightly to make rolling easier.
- Don’t overfill or they will burst open during baking.
- For extra crunch, sprinkle a little shredded cheese on top before baking.
- Line your baking sheet with parchment for easier cleanup.
- Let them cool for 1-2 minutes before serving so the filling sets.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
