When you need a weeknight dinner that actually gets everyone excited, baked buffalo chicken taquitos deliver. Crispy on the outside, creamy and tangy on the inside, and on the table in just 30 minutes, these have become a reliable go-to in my kitchen when the week gets busy and takeout feels too easy.
The rotisserie chicken shortcut makes these completely realistic on a Tuesday night. You skip the braising, skip the frying, and still end up with something that feels genuinely special. Whether you’re feeding a hungry family or putting something out for friends, this is the kind of dinner that disappears fast.
A high oven temperature does the heavy lifting here, giving the tortillas a golden, shatteringly crisp exterior without a drop of oil in a pan. The cream cheese filling keeps everything inside moist and flavorful, so you get great contrast in every bite.
Why You’ll Love This Crispy Baked Buffalo Chicken Taquitos
This recipe works because it respects your time without cutting corners on flavor. The filling comes together in one bowl, the assembly moves quickly, and cleanup is minimal thanks to a parchment-lined sheet pan.
The flavor balance is what makes these stand out. The buffalo sauce brings heat and tang, the cream cheese smooths everything out, and the shredded cheddar adds a savory, melty layer that holds the whole filling together. Blue cheese crumbles are optional, but if you love that classic wing flavor, they’re worth adding.
These also freeze beautifully, which means a double batch now saves you on a future busy night. And since they bake rather than fry, you get real crunch without the oil splatter or the extra cleanup.
Ingredients for Crispy Baked Buffalo Chicken Taquitos
I always recommend starting with a good rotisserie chicken here. It’s already seasoned, already tender, and you can shred it in minutes. The rest of the filling comes from fridge staples you likely have on hand.
The Buffalo Filling:
- 3 cups shredded cooked chicken (rotisserie works perfectly)
- 4 oz cream cheese, softened to room temperature
- 1/3 cup buffalo wing sauce (Frank’s RedHot is my go-to)
- 1/4 cup ranch or blue cheese dressing
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/4 cup blue cheese crumbles (optional)
- 2 green onions, thinly sliced
The Shells:
- 12 to 15 small flour tortillas (fajita or street taco size)
- 1 tablespoon olive oil or avocado oil (for brushing)
The Buffalo Ranch Dip:
- 1/2 cup ranch dressing
- 1 to 2 tablespoons buffalo sauce
The cream cheese needs to be fully softened before mixing, otherwise it won’t blend smoothly with the buffalo sauce and you’ll end up with lumps in the filling. I pull it from the fridge about 30 minutes before I start. For the buffalo sauce, Frank’s RedHot is the classic choice and gives a clean, vinegary heat that doesn’t overpower everything else. If blue cheese isn’t your thing, simply double up on the cheddar and move on.
How to Make Crispy Baked Buffalo Chicken Taquitos
The key to getting these truly crisp without frying comes down to two things: brushing with oil and placing them seam-side down. Skip either step and you’ll end up with a different result. Follow them and the oven does exactly what you need.
- Preheat your oven to 425°F and line a large baking sheet with parchment paper or foil.
- In a large bowl, whisk the softened cream cheese, buffalo sauce, and ranch dressing together until smooth. Fold in the shredded chicken, shredded cheese, blue cheese crumbles if using, and green onions. Mix until everything is evenly coated.
- Wrap the tortillas in a damp paper towel and microwave for 20 to 30 seconds. This step matters. Warm tortillas roll without cracking or splitting. Cold tortillas break the moment you try to roll them tight.
- Spoon about 2 tablespoons of filling in a line down the center of each tortilla, then roll as tightly as you can.
- Place each taquito seam-side down on the baking sheet. This keeps them closed without needing toothpicks.
- Lightly brush the tops with oil or hit them with a quick coat of cooking spray. This is what creates that golden crunch.
- Bake for 12 to 15 minutes, until the edges are golden and the shells are crisp.
- While they bake, whisk together the ranch and buffalo sauce for dipping. Serve the taquitos hot with the dip and extra green onions alongside.
Pro tip: Place an oven-safe wire rack on top of your baking sheet and set the taquitos on the rack instead of directly on the pan. Hot air circulates underneath, giving you 360-degree crispiness so the bottoms get just as crunchy as the tops.
What to Serve with Crispy Baked Buffalo Chicken Taquitos
Rounding out the meal is easy because these taquitos already bring bold flavor, so the sides just need to balance and complement.
Celery and carrot sticks: These lean straight into the buffalo wing theme and give you something cool and crunchy between bites. They also make the meal feel a little lighter.
Simple green salad: A crisp romaine salad with a light ranch dressing pairs well here without competing with the main flavors.
Mexican street corn: The sweetness of corn with a little crema and chili powder is a natural match for the spicy filling.
Cilantro lime rice: If you want to turn this into a heartier plate, a scoop of rice alongside makes it more substantial and balances the heat.
Refried beans: Creamy, seasoned refried beans work especially well for dipping or spooning alongside each taquito.
Guacamole: The cool, fatty richness of guacamole cuts through the buffalo heat in a way that works really well.
Pro Tips & Variations
Make ahead: Assemble the taquitos, place them on a baking sheet, and freeze until solid. Transfer to a freezer bag and bake from frozen at 400°F for 20 to 25 minutes. I’ve kept them frozen for up to two months.
For extra crunch: The wire rack trick mentioned above is worth the extra dish. It genuinely changes the texture on the bottom.
Gluten-free version: Corn tortillas work here, but you need to steam them well first. Wrap them in a damp towel and microwave longer, or heat them directly over a gas flame for a few seconds each side. If they’re not pliable enough, they’ll crack.
Turn up the heat: Add a pinch of cayenne to the filling or swap in a hotter buffalo sauce. If you want to dial it back, reduce the buffalo sauce to 1/4 cup and add a little more ranch.
Cheese swaps: Monterey Jack melts slightly creamier than cheddar and is a great alternative. Pepper Jack adds another layer of heat if you want it.
Storage & Reheating Tips
Leftover baked buffalo chicken taquitos keep well in an airtight container in the refrigerator for up to three days. I find the oven or air fryer gives the best reheating results. A 375°F oven for 8 to 10 minutes brings the crunch back without drying out the filling. The microwave works in a pinch but softens the shell, so use it only when you’re in a hurry.
For meal prep, the filling can be made up to two days ahead and stored in the fridge. When you’re ready to eat, warm the tortillas, roll, and bake. Assembled unbaked taquitos can also go straight into the freezer for a future dinner.
Common Questions
Can I use corn tortillas instead of flour? Yes, but they require more prep. Steam them well before rolling or they will crack. Corn tortillas give a slightly different texture and work well for a gluten-free version.
What if my cream cheese is still cold when I start? The filling won’t mix smoothly. Microwave the cream cheese for 15 to 20 seconds to soften it quickly, then whisk it with the buffalo sauce before adding the other ingredients.
Can I make these in an air fryer? Yes. Cook at 400°F for 8 to 10 minutes, turning halfway through. They come out very crispy and it’s a great option when you’re only making a small batch.
These baked buffalo chicken taquitos are the kind of recipe that earns a regular spot in your dinner rotation. They’re fast, satisfying, and flexible enough to work for a weeknight meal or a casual gathering. Give them a try and see how quickly the tray empties.
Crispy Baked Buffalo Chicken Taquitos
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
- In a large bowl, whisk together the softened cream cheese, buffalo sauce, and ranch dressing until smooth. Fold in the shredded chicken, shredded cheese, blue cheese crumbles if using, and sliced green onions until evenly combined.
- Wrap the tortillas in a damp paper towel and microwave for 20 to 30 seconds until warm and pliable. This prevents them from cracking when rolled.
- Spoon about 2 tablespoons of the chicken filling in a line down the center of each tortilla. Roll as tightly as possible.
- Place each taquito seam-side down on the prepared baking sheet. This keeps them closed during baking without toothpicks.
- Lightly brush the tops of the taquitos with oil or spray with cooking spray for a golden, crispy exterior.
- Bake for 12 to 15 minutes, until the edges are golden brown and the shells are crisp.
- While the taquitos bake, whisk together the ranch dressing and buffalo sauce to make the dipping sauce. Serve taquitos hot with the dip and extra green onions.
