Baked Buffalo Chicken Taquitos

Game-Day Favorite

Warm, crispy, and full of tangy heat — these taquitos are the kind of snack that disappears fast at parties. They’re easy to make ahead and bake, so you get crispy edges without the fuss of frying. If you love hearty, shareable bites you can prep in advance, this recipe is for you.

introduction

Baked Buffalo Chicken Taquitos deliver spicy buffalo flavor wrapped up in a crunchy shell — perfect for weeknight dinners, game days, or snack-heavy gatherings. They’re family-friendly, freezer-friendly, and reheated beautifully. If you’re building a party menu, consider adding a hearty option like corned beef and cabbage baked to round things out.

Ingredients Needed :

• Protein
  • 3–4 boneless, skinless chicken breasts (about 1 lb)
• Sauce & Cheese
  • 1 cup buffalo sauce
  • 8 oz cream cheese, softened
  • 1 cup shredded cheddar cheese
• Wraps & Garnishes
  • 8 flour tortillas (8-inch)
  • Chopped green onions (optional)
  • Sour cream (optional)
  • Cilantro (optional)
  • Lime wedges (optional)
  • Extra buffalo sauce (optional)

If you love the buffalo flavor but want a vegetarian spin, try a similar idea with roasted veggies, like in these buffalo cauliflower tacos.

Step-by-Step Instructions :

1. Preheat oven to 400°F (200°C).
2. Cook chicken in a skillet over medium heat until fully cooked (about 20 minutes). Allow to cool before shredding.
3. In a bowl, combine shredded chicken with buffalo sauce and cream cheese until well mixed.
4. Lay tortillas flat and fill each with the chicken mixture. Roll tightly and secure with toothpicks if needed.
5. Place rolled taquitos seam-side down on a parchment-lined baking sheet.
6. Bake for 15-20 minutes, or until golden brown and crispy.
7. Serve topped with chopped green onions and a dollop of sour cream.

Serving Suggestions Baked Buffalo Chicken Taquitos

Serve these with cooling sides to balance the heat: ranch or blue cheese dressing, a crisp wedge salad, or celery sticks. For heartier plates, pair with something savory like a chicken philly cheesesteak as part of a larger spread.

Tips for Success Baked Buffalo Chicken Taquitos

• Shred warm chicken: It pulls apart easier while still slightly warm, so don’t let it sit too long before shredding.
• Don’t overfill tortillas: A couple tablespoons of filling keeps rolls tight and prevents bursting while baking.
• Crisp them evenly: Place seam-side down and leave space between taquitos so hot air circulates.
• Make-ahead friendly: Assemble and freeze on the baking sheet, then transfer to a bag — bake straight from frozen with a few extra minutes.
• Use quality buffalo sauce: A flavorful sauce makes the filling pop; if you like creamy heat, mix in a little ranch.
• For a cozy dip alternative, serve with a warm, soothing bowl like chicken velvet soup on the side.

variation (if any)

• Blue Cheese Buffalo Taquitos: Stir 1/4 cup crumbled blue cheese into the filling for a tangy twist.
• Rotisserie Shortcut: Use 2 cups shredded rotisserie chicken to skip stovetop cooking.
• Vegetarian Version: Swap shredded chicken for roasted cauliflower and extra cream cheese, inspired by buffalo-style veggie recipes.

FAQs

Q: Can I use corn tortillas instead of flour?
A: Yes — corn tortillas can be used but are less flexible. Warm them briefly in a damp towel to prevent cracking when rolling.

Q: How do I reheat leftovers so they stay crispy?
A: Reheat taquitos in a 375°F oven for 8–10 minutes or in an air fryer at 350°F for 4–6 minutes for best crispiness.

Q: Can these be frozen?
A: Absolutely. Freeze assembled taquitos on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 5–8 minutes to the baking time.

Q: Are these kid-friendly?
A: Yes — reduce the buffalo sauce to tame the heat, or offer extra sauce on the side so everyone can customize their spice level.

Baked Buffalo Chicken Taquitos

Warm, crispy, and full of tangy heat, these taquitos are a perfect game-day snack that can be made ahead and baked for a delicious, easy treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 8 taquitos

Course: Appetizer, Snack

Cuisine: American

Calories: 260

Ingredients Method Notes

Ingredients

  

Protein

• 1 lb 3–4 boneless, skinless chicken breasts

Sauce & Cheese

• 1 cup buffalo sauce
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese

Wraps & Garnishes

• 8 pieces flour tortillas (8-inch)
• Chopped green onions (optional)
• Sour cream (optional)
• Cilantro (optional)
• Lime wedges (optional)
• Extra buffalo sauce (optional)

Method

 

Preparation

1. Preheat oven to 400°F (200°C).
2. Cook chicken in a skillet over medium heat until fully cooked (about 20 minutes). Allow to cool before shredding.
3. In a bowl, combine shredded chicken with buffalo sauce and cream cheese until well mixed.
4. Lay tortillas flat and fill each with the chicken mixture. Roll tightly and secure with toothpicks if needed.

Baking

1. Place rolled taquitos seam-side down on a parchment-lined baking sheet.
2. Bake for 15-20 minutes, or until golden brown and crispy.
3. Serve topped with chopped green onions and a dollop of sour cream.

Notes

Shred warm chicken for easier preparation. Don’t overfill tortillas to prevent bursting. Place seam-side down to ensure crispiness. These taquitos can be assembled and frozen in advance.