Go Back

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!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
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!