Best Buffalo Chicken Taquitos
These Buffalo Chicken Taquitos are a crispy, golden-brown delight filled with a creamy, spicy buffalo chicken mixture. Perfect as a snack, appetizer, or light meal, they're sure to be a hit at any game day or party.
Equipment
- Large bowl
- Measuring cups
- Measuring spoons
- Microwave or Oven or Skillet
- Damp paper towels
- Foil (for oven method)
- Baking Sheet
- Parchment paper
- Air fryer (optional)
- Large Skillet (optional)
- Tongs (optional)
- Toothpicks (optional)
- Paper towel-lined plate (optional)
Ingredients
- 1.5 lbs cooked chicken, shredded
- ½ cup buffalo wing sauce Frank's RedHot recommended
- 4 oz cream cheese, softened
- ½ cup shredded cheddar cheese
- ¼ cup ranch dressing
- ¼ cup chopped green onions
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 20-24 corn tortillas 6-inch size
- 2 tablespoons vegetable oil
- Ranch dressing, for topping optional
- Blue cheese dressing, for topping optional
- Chopped green onions, for topping optional
- Shredded cheddar cheese, for topping optional
Instructions
- In a large bowl, combine the shredded chicken, buffalo wing sauce, softened cream cheese, cheddar cheese, ranch dressing, green onions, garlic powder, and onion powder.
- Mix well until everything is evenly combined and the filling is creamy. Taste and adjust seasonings as needed. Add more buffalo sauce for extra kick if desired.
- Warm the tortillas using one of the following methods:
- Microwave Method: Stack about 5 tortillas at a time, wrap them in a damp paper towel, and microwave for 30-45 seconds, or until they are pliable.
- Oven Method: Wrap the tortillas in foil and warm in a 350°F (175°C) oven for about 10-15 minutes.
- Skillet Method: Heat a dry skillet over medium heat. Warm each tortilla for about 15-20 seconds per side, until softened.
- Place about 2-3 tablespoons of the buffalo chicken filling down the center of each warmed tortilla. Do not overfill.
- Tightly roll up each tortilla, starting from one end and securing it with a toothpick, if necessary.
- Place the rolled taquitos seam-side down on a baking sheet lined with parchment paper.
- Cook the taquitos using one of the following methods:
- Baking: Preheat oven to 400°F (200°C). Brush the taquitos lightly with vegetable oil. Bake for 15-20 minutes, or until they are golden brown and crispy.
- Air Frying: Preheat air fryer to 375°F (190°C). Brush the taquitos lightly with vegetable oil. Air fry for 8-10 minutes, flipping halfway through, until they are golden brown and crispy.
- Frying: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Carefully place the taquitos seam-side down in the hot oil. Fry for 2-3 minutes per side, or until they are golden brown and crispy. Remove the taquitos from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Remove any toothpicks before serving.
- Serve immediately with your favorite toppings, such as ranch dressing, blue cheese dressing, chopped green onions, and shredded cheddar cheese.
Notes
Don't overfill the tortillas. Warm the tortillas properly to prevent cracking. Use a good quality buffalo wing sauce. Get creative with the fillings, such as black beans, corn, or diced jalapenos. Assemble the taquitos ahead of time and store them in the refrigerator for up to 24 hours. Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy, or in an air fryer for about 5-7 minutes. You can freeze assembled, unbaked taquitos for up to 2 months. Bake straight from frozen at 400°F (200°C) for about 25-30 minutes. For spicier taquitos, add more buffalo wing sauce or cayenne pepper. For less spicy taquitos, use a milder sauce or add more ranch or cream cheese.