Buffalo Chicken Taquitos
Bright, crunchy, and loaded with spicy-sweet buffalo flavor, these taquitos are perfect for snacks or weeknight dinners, delivering creamy heat in every crisp bite.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts (about 3–4) Can use store-bought rotisserie chicken as a time saver.
- 1 cup buffalo sauce Adjust for heat preference.
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese Can substitute with pepper jack for spiciness.
- 8 pieces flour tortillas (8-inch) Warm before rolling to prevent cracking.
Optional Garnishes
- chopped green onions For serving.
- sour cream For serving.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Heat a small amount of oil in a skillet over medium heat and add chicken breasts. Cook for 6–8 minutes per side or until cooked through (165°F/74°C). Remove and let rest for 3-5 minutes.
- Shred the chicken using two forks or a stand mixer on low until flaky.
- In a bowl, mix the shredded chicken with buffalo sauce and softened cream cheese until evenly coated. Fold in shredded cheddar and taste for spiciness.
Assembling
- Warm each tortilla for 10–15 seconds in the microwave or briefly in a skillet.
- Spoon about 2–3 tablespoons of the filling along one edge of each tortilla, roll tightly, and place seam-side down on the prepared baking sheet.
Baking
- Bake for 15–20 minutes until the tortillas are golden and crispy. For extra crunch, broil for an additional 1–2 minutes.
- Serve hot, topped with green onions and sour cream if desired.
Notes
For best texture, freeze in a single layer before transferring to a bag. Reheat baked or unbaked. Store in an airtight container for up to 3-4 days in the fridge.