Buffalo chicken Taquitos

These Buffalo Chicken Taquitos are officially one of David’s top ten favorite dinners. He asks for them almost every other week — and honestly, I don’t blame him. They’re creamy, flavorful, and just the right amount of spicy.

This recipe actually takes me back to my days in Young Women’s. One of our activities was all about easy meals — each leader brought a simple dish they loved making, especially from their college days. I still remember how fun it was to discover new recipes that night. In fact, it was the first time I ever tried gnocchi! I don’t remember exactly what my leader made, but I do remember it included canned chicken, Frank’s RedHot, and cream cheese — which, by the way, would all work perfectly in this recipe too.

Now let me just say: my husband and I are total spice whimps. And we both love this. The cream cheese mellows out the heat from the buffalo sauce, making it flavorful without being overwhelming. If you love extra heat, though, you can absolutely kick it up a notch.

One of my favorite things about this recipe is how easy it is. You just roll them up, pop them in the oven, and you’re done. No standing over hot oil, no messy stovetop splatter. One day I might try pan-frying them when I’m feeling ambitious, but for now I love how simple and mess-free baking is. (David insists they’re perfect exactly as they are, so maybe I shouldn’t mess with a good thing.)

Oh — and did I mention they freeze beautifully? That is… if they even make it past dinner. This is a great recipe to double and stash away for a busy night in the future.

Buffalo Chicken Taquitos

5 from 1 vote

These Buffalo Chicken Taquitos are creamy, cheesy, and packed with flavor — but still mild enough for the spice-sensitive crowd (like us!). They’re baked instead of fried, which makes them easy, less messy, and perfect for a quick weeknight dinner.

They also freeze beautifully, so don’t be afraid to double the batch!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 4

Course: Main Course

Cuisine: Mexican

Calories: 675

Ingredients Method Notes

Ingredients

  

• 2 Chicken Breasts cooked, shredded
• 8 oz Cream Cheese softened
• 1 Cup Shredded Cheese cheddar or mexian blend works
• 2 Tbsp Franks RedHot
• 1 tea Garlic Powder
• 1 tea Onion Powder
• 1 tea Salt + Pepper to taste
• 10 Corn Tortillas
• Olive Oil

Method

 

Prep

1. Preheat the oven to 400℉

Cook & Shred the Chicken

1. Cook the chicken breasts using your preferred method (bake, boil, or slow cook), then shred with two forks.

Make the Filling

1. In a large bowl, combine the shredded chicken, softened cream cheese, shredded cheese, Frank’s RedHot, garlic powder, onion powder, salt, and pepper.
2. Mix until everything is evenly combined and creamy.

Soften the Tortillas

1. To prevent cracking, wrap the tortillas in a clean damp towel and place them on a plate. Microwave for about 30 seconds, or until warm and pliable.

Fill & Roll

1. Place about 2 tablespoons of filling in the center of each tortilla.
2. Roll tightly and place seam-side down on a foil-lined baking sheet. Repeat until all the filling is used.

Brush with Oil

1. Lightly brush or spray the tops of each taquito with olive oil. This helps them crisp up and turn golden in the oven.

Bake

1. Bake for 20-25 minutes, or until the tortillas are lightly golden and slightly crispy on the edges.

Notes

Notes

• If you like extra heat, add more buffalo sauce or a pinch of cayenne.
• For extra crispiness, you can flip them halfway through baking.
• To freeze: assemble but don’t bake. Freeze on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding 5–7 extra minutes.
• Also, did I mention the amount of protein these have ~24g per 2 taquitos!