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Crispy Baked Buffalo Chicken Taquitos

Golden, crispy baked buffalo chicken taquitos filled with a creamy buffalo and cream cheese mixture, ready in just 30 minutes using rotisserie chicken.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups shredded cooked chicken rotisserie chicken works perfectly
  • 4 oz cream cheese softened to room temperature
  • 1/3 cup buffalo wing sauce such as Frank's RedHot
  • 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
  • 12 small flour tortillas fajita or street taco size
  • 1 tbsp olive oil or avocado oil for brushing
  • 1/2 cup ranch dressing for the dipping sauce
  • 1 tbsp buffalo sauce for the dipping sauce, adjust to taste

Equipment

  • Large baking sheet
  • Parchment paper or foil
  • large mixing bowl
  • Oven-safe wire rack (optional, for extra crispiness)
  • pastry brush

Method
 

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
  2. 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.
  3. 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.
  4. Spoon about 2 tablespoons of the chicken filling in a line down the center of each tortilla. Roll as tightly as possible.
  5. Place each taquito seam-side down on the prepared baking sheet. This keeps them closed during baking without toothpicks.
  6. Lightly brush the tops of the taquitos with oil or spray with cooking spray for a golden, crispy exterior.
  7. Bake for 12 to 15 minutes, until the edges are golden brown and the shells are crisp.
  8. 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.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 375°F oven for 8 to 10 minutes to restore crunch. Freeze: Assemble unbaked taquitos, freeze on a tray until solid, then transfer to a freezer bag. Bake from frozen at 400°F for 20 to 25 minutes. Gluten-Free: Use corn tortillas and steam them well before rolling. Cheese Swap: If you don't enjoy blue cheese, double the shredded cheddar. Wire Rack Tip: Set taquitos on an oven-safe wire rack over the baking sheet for 360-degree crispiness.