Buffalo Chicken Taquitos are crispy, spicy, and cheesy rolled tortillas packed with shredded chicken and zesty buffalo sauce. Baked or air-fried until golden, they’re the perfect snack, appetizer, or even quick dinner. I love how they deliver bold flavor with minimal ingredients and effort.
Why You’ll Love This Recipe
I love this recipe because it’s fast, flavorful, and easy to customize. The combination of spicy buffalo sauce, creamy cheese, and tender chicken rolled into a crispy shell is absolutely addictive. Whether I’m serving a party crowd or just need a fun weeknight meal, these taquitos are always a hit. Plus, I can bake or air fry them, so they’re lighter than deep-fried versions.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cooked shredded chicken (rotisserie works great)
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Buffalo wing sauce
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Cream cheese, softened
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Shredded cheddar or Monterey Jack cheese
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Garlic powder
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Onion powder
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Small flour or corn tortillas
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Cooking spray or olive oil
Directions
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I preheat the oven to 425°F (220°C) or prep my air fryer.
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In a bowl, I mix the shredded chicken, buffalo sauce, softened cream cheese, shredded cheese, garlic powder, and onion powder until well combined.
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I warm the tortillas slightly to make them easier to roll.
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I place a few tablespoons of the chicken mixture onto each tortilla and roll them tightly.
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I place the taquitos seam-side down on a baking sheet lined with parchment or in the air fryer basket.
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I lightly spray the tops with cooking spray or brush with oil.
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I bake for 15–20 minutes or air fry at 400°F (200°C) for about 10 minutes, until golden and crispy.
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I serve them hot with ranch or blue cheese dressing for dipping.
Servings and timing
This recipe makes about 10–12 taquitos, enough to serve 4 people as a meal or more as a snack. It takes me around 10 minutes to prep and about 15–20 minutes to cook, depending on the method I use.
Variations
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I sometimes add chopped green onions or celery to the filling for crunch.
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To make them extra cheesy, I sprinkle more cheese on top before baking.
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I use different tortillas—flour for softer bites, corn for crispier edges.
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For a smoky twist, I add a bit of smoked paprika or chipotle powder.
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To make them milder, I use less buffalo sauce or mix it with ranch dressing.
storage/reheating
I store leftover taquitos in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer at 350°F (175°C) for 5–7 minutes until hot and crispy again. The microwave works too, but they won’t stay crispy.
FAQs
Can I freeze Buffalo Chicken Taquitos?
Yes, I freeze them before or after baking. For unbaked, I freeze on a tray, then transfer to a bag. I bake from frozen, just adding a few extra minutes.
What’s the best chicken to use?
I like using rotisserie chicken for convenience, but any cooked shredded chicken works. Leftover grilled or roasted chicken is great too.
Can I make these ahead of time?
Definitely. I assemble them ahead and refrigerate until ready to bake. It’s perfect for prepping for parties or busy nights.
What can I serve with them?
I usually serve them with celery sticks, ranch or blue cheese dressing, and maybe a simple salad. They also go great with fries or coleslaw.
How do I keep them from unrolling?
I make sure the seam is down when baking, and I don’t overfill them. If needed, I can secure them with toothpicks during baking (just remember to remove them before eating).
Conclusion
Buffalo Chicken Taquitos are one of my favorite ways to enjoy bold buffalo flavor in a fun, crunchy bite. They’re easy, satisfying, and always a crowd-pleaser. Whether I’m making them for game day, a party, or a quick dinner, they come out perfectly every time—and disappear just as fast.
