Crispy Oven Baked Chicken Buffalo Taquitos
These oven-baked chicken buffalo taquitos deliver a shatteringly crisp exterior without the mess of deep frying. A creamy, tangy filling of shredded chicken, cream cheese, and buffalo sauce is rolled into tortillas and baked to golden perfection, creating a perfect snack or game-day appetizer.
Equipment
- Large mixing bowl
- Microwave or steamer
- Baking Sheet
- Parchment paper
- Pastry brush or spray bottle
- Knife
- Cutting board
- Measuring cups and spoons
- Spatula
Ingredients
- 2 cups cooked chicken shredded or finely diced
- ½ cup hot sauce such as Frank's RedHot
- 4 oz cream cheese, softened
- ½ cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 2 tablespoons vegetable oil or melted butter
- Salt and pepper to taste
- Optional: fresh chives or green onions for garnish
- Optional: extra buffalo sauce for drizzling
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the softened cream cheese, 1/2 cup of the shredded cheese blend (cheddar and Monterey Jack), and 1/4 cup of buffalo sauce. Stir until completely smooth.
- Add the shredded chicken to the cream cheese mixture and stir until every piece is coated. Season with salt and pepper to taste. Add more buffalo sauce if desired.
- Warm the tortillas: For corn tortillas, wrap a stack of 6-8 in a damp paper towel and microwave for 30-45 seconds until pliable. For flour tortillas, warming is optional but recommended.
- Lay a warm tortilla flat on your work surface. Spoon about 2 tablespoons of the chicken mixture in a line down the center. Sprinkle a small pinch of the remaining shredded cheese on top.
- Roll the tortilla tightly into a cigar shape and place it seam-side down on the prepared baking sheet. Repeat with remaining tortillas and filling.
- Lightly brush or spray the tops of all taquitos with vegetable oil or melted butter.
- Bake for 15-20 minutes, or until the taquitos are deeply golden and crispy.
- Remove from the oven and let rest on the baking sheet for 2-3 minutes. Drizzle with extra buffalo sauce and sprinkle with fresh chives or green onions before serving.
Notes
For best results, use freshly shredded cheese to avoid anti-caking agents. To prevent tortillas from cracking, warm them thoroughly before rolling. Serve immediately with ranch dressing or blue cheese dip for dipping. Leftover taquitos can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven at 375°F for 5-7 minutes. For a vegetarian version, substitute shredded jackfruit for the chicken.