Buffalo Chicken Taquitos

These baked Buffalo Chicken Taquitos are crispy on the outside, creamy and spicy on the inside, and perfect for game day, parties, or a fun family dinner. Using street taco sized tortillas makes them bite sized and snackable. No one can eat just one.

Course Appetizer, Snack

Cuisine American, Tex Mex

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 177kcal

Author Kylee Ayotte

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.

Nutrition