Baked Buffalo Chicken Taquitos Recipe

Baked Buffalo Chicken Taquitos are what happens when game-day flavors meet weeknight convenience. You get everything you love about buffalo wings — spicy, creamy, tangy heat, wrapped inside a crispy golden tortilla that’s oven-baked instead of fried.

They’re crunchy on the outside, creamy and bold on the inside, and completely dunk-worthy. Whether you’re feeding a crowd or just craving something snacky and satisfying, these taquitos hit that perfect balance between comfort food and easy prep.

Why I Keep Making This Dish?

I keep making these because they’re ridiculously reliable and always a hit. The filling is creamy from the softened cream cheese, bold from the buffalo sauce, and perfectly seasoned so every bite feels balanced. Baking them instead of frying keeps things lighter while still giving you that crisp, golden exterior.

They’re also incredibly versatile. I’ve served them as party appetizers, easy weeknight dinners, and even sliced them into smaller portions for snack boards. The fact that the filling can be made ahead makes them even more practical. They’re simple, satisfying, and just spicy enough to keep things interesting.

Tips I Learned the Hard Way

• Soften the cream cheese fully. If it’s too cold, it won’t blend smoothly and you’ll end up with uneven pockets in the filling.
• Don’t overfill the tortillas. About ¼ cup per tortilla keeps them tightly rolled and prevents splitting while baking.
• Place seam-side down. This keeps them from unrolling as they crisp in the oven.
• Flip halfway through baking. It ensures even browning and crispness on all sides.
• Brush oil lightly but thoroughly. A thin coat helps achieve that golden texture without making them greasy.
• Warm stiff tortillas first. A quick microwave wrap in a damp towel prevents cracking while rolling.
• Use freshly shredded chicken. It absorbs the buffalo sauce better and keeps the filling juicy.

Variations You Can Mess Around With

• Add shredded cheddar. For an extra cheesy interior.
• Mix in blue cheese crumbles. If you love bold buffalo flavor.
• Make them spicier. Add a dash of cayenne or extra buffalo sauce.
• Use corn tortillas. For a slightly different texture (warm them first).
• Air fryer option. Cook at 400°F for about 8–10 minutes, flipping halfway.
• Add diced celery. For a subtle crunch inside the filling.
• Make mini taquitos. Slice tortillas in half for smaller party bites.

How To Make Baked Buffalo Chicken Taquitos?

Ingredients

• 4 cups shredded cooked chicken
• ½ cup buffalo sauce (plus more for serving)
• 8 ounces cream cheese, softened
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• 1 teaspoon salt, divided
• ½ teaspoon black pepper
• 16 medium (8-inch) flour tortillas
• 1 tablespoon avocado oil
• Green onions, thinly sliced (for serving)
• Ranch or blue cheese dressing (for dipping)

Equipment

• Large mixing bowl
• Spoon or spatula
• Large baking sheet
• Parchment paper
• Pastry brush
• Measuring cups and spoons

Instructions

Step 1:
Preheat the oven to 425°F and line a large baking sheet with parchment paper.

Step 2:
In a large bowl, stir together shredded chicken, buffalo sauce, cream cheese, garlic powder, paprika, ½ teaspoon salt, and black pepper until evenly combined.

Step 3:
Spoon about ¼ cup of the chicken mixture onto one end of each tortilla. Roll tightly into a taquito and place seam-side down on the prepared baking sheet.

Step 4:
Brush the taquitos lightly with avocado oil on all sides and sprinkle with the remaining ½ teaspoon salt.

Step 5:
Bake for 18–20 minutes, flipping halfway through, until golden brown and crisp.

Step 6:
Serve warm drizzled with extra buffalo sauce, topped with sliced green onions, and with ranch or blue cheese dressing on the side.

Nutritional Information

Nutrient	Amount
Calories	285 kcal
Carbohydrates	19 g
Fat	15 g
Protein	21 g

Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

How I Like to Serve This

• With extra buffalo drizzle. A light drizzle right before serving intensifies the flavor.
• Alongside ranch and blue cheese. Offering both lets guests choose their favorite dip.
• With celery and carrot sticks. Adds freshness and crunch to balance the richness.
• As a game-day platter. Stack them high and garnish generously with green onions.
• With a simple side salad. Turns them into a more complete meal.
• Sliced in halves. Makes them easier to serve at parties.

Storage, Leftovers, and Next-Day Thoughts

• Store in an airtight container. Keeps well in the refrigerator for up to 3 days.
• Reheat in the oven or air fryer. This restores crispness better than microwaving.
• Avoid microwaving if possible. It softens the tortilla.
• Make filling ahead. Can be stored for up to 2 days before assembling.
• Freeze unbaked taquitos. Bake straight from frozen, adding a few extra minutes.
• Great for meal prep. Easy to reheat for quick lunches or snacks.

FAQs (Real Questions People Actually Ask)

Can I use rotisserie chicken?
Yes, it’s a perfect shortcut and provides great flavor.

Can I fry them instead?
Absolutely. Cook in a skillet with a thin layer of oil until golden on all sides.

Are they very spicy?
They have moderate heat, but you can adjust the buffalo sauce to taste.

Can I make them dairy-free?
Yes, use a dairy-free cream cheese alternative.

Why are my tortillas cracking?
They were likely too cold or dry. Warm them slightly before rolling.

Can I make them ahead for a party?
Yes, assemble and refrigerate, then bake fresh before serving.