There’s something about crispy tortillas wrapped tight around spicy, tangy chicken that just hits different. Baked Buffalo Chicken Taquitos are that perfect combo of crunchy outside, creamy inside, with just enough heat to wake up your weeknight platewithout the mess of frying or the heaviness of winter casseroles.
I started making these last spring when I needed something easy but still exciting enough to look forward to after long days. After a long day, I need dinner to be comforting but not heavyand these deliver every time. The trick is baking them seam-side down so they seal themselves without toothpicks (learned that after testing way too many batches). I’ve been blogging about approachable dinners for years, and this one’s become my go-to reset meal when I want flavor without the fuss.
These Baked Buffalo Chicken Taquitos are a crowd-pleasing snack that perfectly balances crispy shells with a spicy, creamy filling. Ideal for an easy dinner or a fun family meal, this buffalo chicken recipe delivers a satisfying kick that’s sure to please whether it’s game day or a busy weeknight.
Cook the chicken breasts in a skillet over medium heat until they are fully cooked through, about 20 minutes, then let them cool before shredding.
Combine the shredded chicken with buffalo sauce and softened cream cheese in a bowl until the mixture is thoroughly blended.
Place the tortillas flat on a surface, spread the chicken filling evenly onto each, roll them tightly, and secure with toothpicks if necessary.
Arrange the taquitos seam-side down on a baking sheet lined with parchment paper.
Bake in the oven for 15 to 20 minutes until they turn golden brown and get crispy.
Serve the taquitos garnished with chopped green onions and a spoonful of sour cream for dipping.
Notes
For faster prep, swap cooked chicken breasts with shredded rotisserie chicken. Try buffalo sauce alternatives like ranch or BBQ for a different twist. Adding chopped bell peppers or spinach inside the filling boosts nutrition and flavor.
Why You’ll Love These
These taquitos give you all the crispy, tangy satisfaction without standing over a fryer or wrestling with a pile of dishes. Here’s what makes them a standout:
Baked, not fried: They crisp up beautifully in the oven with way less cleanup and no splatter.
Spicy, creamy center: The buffalo sauce and cream cheese combo is tangy and richperfect for anyone who loves a little kick.
Perfect for busy nights: After testing dozens of weeknight dinners, this one’s become my reset recipe when I need something reliable that still feels special.
Family-friendly: You can dial the heat up or down, and they’re just as good for kids as they are for adults.
It’s my go-to when I’m tired and still want dinner to feel like dinnernot just something thrown together.
What You’ll Need
The ingredient list is short and easy to shop for, with everyday items you can find at any U.S. grocery store. Here’s what goes into each taquito:
Boneless, skinless chicken breasts: About 1 pound does the job. You can also use rotisserie chicken to save time.
Buffalo sauce: This brings the tangy heatuse your favorite brand or adjust the amount if you’re sensitive to spice.
Cream cheese: Softened cream cheese makes the filling creamy and helps everything stick together.
Shredded cheddar cheese: Adds a salty, melty layer that balances the spice.
Flour tortillas: 8-inch tortillas are the easiest to roll without tearing.
Pro Tip: Let the cream cheese sit at room temperature for 20 minutes before mixingit blends so much easier that way.
How the Recipe Comes Together
The beauty of Baked Buffalo Chicken Taquitos is how simple the process is. You cook the chicken, toss it with the creamy buffalo mixture, roll it up, and bake. That’s it.
Start by cooking your chicken breasts in a skillet until they’re fully doneabout 20 minutes over medium heat. Let them cool just enough to handle, then shred with two forks. In a bowl, mix the shredded chicken with buffalo sauce and softened cream cheese until everything’s coated and creamy. Add in the shredded cheddar and stir again.
Lay your tortillas flat, spoon the filling down the center of each one, then roll them up tight. Place them seam-side down on a parchment-lined baking sheetthis keeps them from unrolling without needing toothpicks. Bake at 400°F for 15 to 20 minutes, until the edges turn golden and crispy.
Step
Time
What to Watch For
Cook chicken
20 minutes
No pink in the center
Mix filling
5 minutes
Cream cheese fully blended
Roll & arrange
5 minutes
Seam-side down on sheet
Bake
15–20 minutes
Golden edges, crispy tortilla
Smart Swaps and Tweaks
This recipe is flexible, so feel free to adjust based on what you have on hand or what your family loves:
Use rotisserie chicken: Saves 20 minutes and works just as welljust shred and toss with the sauce.
Try a different sauce: Swap buffalo for ranch dressing or BBQ sauce if you want a milder flavor.
Add veggies: Toss in finely diced bell peppers or a handful of spinach for extra nutrition without changing the texture.
Make them spicier: Add a pinch of cayenne or use extra hot buffalo sauce.
Note: If your tortillas are stiff or cold, warm them for 10 seconds in the microwave before rollingthey won’t crack as easily.
How to Serve and Store
Serve these hot from the oven with a sprinkle of chopped green onions and a dollop of sour cream on the side. They’re great as a main dish with a simple side salad, or as a snack for game day or movie night.
Storage Method
How Long
Best Reheating Tip
Room temperature
2 hours max
Not recommended
Refrigerator
3–4 days
Reheat in oven at 350°F for 10 minutes
Freezer
Up to 2 months
Bake from frozen at 375°F for 20–25 minutes
Pro Tip: If you’re meal prepping, assemble the taquitos but don’t bake them. Freeze them unbaked, then bake straight from the freezer when you’re ready to eat.
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FAQs ( Baked Buffalo Chicken Taquitos )
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is actually perfect for this dish. Simply shred about 3 cups of meat, removing any skin first. Mix it with the buffalo sauce and seasonings as directed. This shortcut saves time without sacrificing flavor.
How do I prevent the tortillas from cracking when rolling?
Warm the tortillas first by wrapping them in damp paper towels and microwaving for 30 seconds. This makes them pliable and less likely to tear. Work with one tortilla at a time, keeping others covered to stay warm and flexible.
What dipping sauces pair well with these?
Ranch dressing and blue cheese are classic choices that cool down the heat. Sour cream mixed with fresh chives or a creamy avocado dip also work wonderfully. For heat lovers, try extra buffalo sauce or sriracha mayo.
How long can I store leftover taquitos?
Store cooled taquitos in the refrigerator for up to 3 days in an airtight container. For longer storage, freeze them for up to 3 months. Reheat in a 375F oven for 8-10 minutes to restore crispiness.
Can I make these ahead of time?
Yes! Assemble the taquitos completely, then cover and refrigerate for up to 24 hours before baking. You can also freeze unbaked ones for up to 2 months. Add 5-8 extra minutes to the baking time if cooking from frozen.
From prep to plate, these Baked Buffalo Chicken Taquitos take about 45 minutes and deliver every single time. You’ll love how the edges crisp up golden while the inside stays creamy and rich with that tangy buffalo kick. It’s the kind of dinner that smells incredible while it bakes and tastes even better than you hoped.
If you want a little more heat, brush the tops with extra buffalo sauce before bakingit caramelizes beautifully. You can also swap the cheddar for pepper jack if your family likes things spicy, or add a handful of green onions right into the filling for a fresh pop. Leftovers reheat so well in the oven that I actually look forward to them the next day, which is rare for me. A trick I learned from my aunt’s kitchen: always bake seam-side down and skip the toothpicksit saves time and they hold together perfectly on their own.
I’d love to know how yours turn outtag me if you share a photo, or tell me in the comments if you grew up eating taquitos a certain way. This recipe is one I come back to again and again, and I hope it becomes a favorite in your home too. Save it, share it with someone who needs an easy win this week, and enjoy every crispy, tangy bite. Some nights just need an easy dinner that still feels like home.
