Buffalo Chicken Taquitos on a Plate

Easy Homemade Buffalo Chicken Taquitos

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Okay, let’s dive into my recipe for easy homemade buffalo chicken taquitos. This is one of those dishes that just screams “family fun night!”

The aroma while these are baking is incredible – that tangy buffalo sauce mingling with the warm tortillas and melted cheese. It’s a total comfort food experience. The best part is the satisfying crunch when you bite into them, followed by the creamy, flavorful filling. Mmm!

Now, I’ll admit, the first batch wasn’t exactly magazine-cover worthy. Some were a little… overstuffed (okay, way overstuffed) and a few even burst open in the oven. But hey, we all have those cooking fails, right? That’s how we learn! And after a few tweaks, I perfected the technique, and these buffalo chicken taquitos have become a regular on our dinner rotation.

What I love most about these taquitos is how adaptable they are. You can easily customize the spice level to suit your family’s tastes, add different cheeses, or even sneak in some veggies (don’t tell my kids!). And on those crazy weeknights when time is tight, you can prep the filling ahead of time and just assemble and bake when you’re ready.

Trust me, once you try this recipe, you’ll be hooked. It’s a crowd-pleaser, a time-saver, and a guaranteed way to bring a little bit of deliciousness to your day.

INGREDIENTS:

Here’s what you’ll need to whip up a batch of these easy homemade buffalo chicken taquitos:

Buffalo Chicken Taquitos Ingredients Laid Out Save
  • 2 cups cooked, shredded chicken: I usually use leftover rotisserie chicken or bake some chicken breasts specifically for this. The source is a great resource for nutritional info about chicken.
  • 1/2 cup buffalo wing sauce: My family loves Frank’s RedHot, but feel free to use your favorite brand. Adjust the amount depending on how spicy you like it.
  • 1/4 cup cream cheese, softened: This adds a lovely creaminess and helps bind the filling together.
  • 1/2 cup shredded cheddar cheese: I like a sharp cheddar for a bit of a kick, but you can use any cheese that melts well, like Monterey Jack or Colby.
  • 1/4 cup ranch dressing: This cools down the spice a bit and adds another layer of flavor. I always use the refrigerated kind, it just tastes fresher.
  • 1 tablespoon chopped green onions: These add a nice pop of freshness and color.
  • 10-12 small flour tortillas: I prefer the 6-inch size for taquitos. Corn tortillas can be used, but they are more likely to crack while rolling.
  • Cooking spray: To help the taquitos get nice and crispy.

Shopping Tip: Keep an eye out for rotisserie chickens on sale at your local grocery store. They’re a great time-saver and a budget-friendly way to get cooked chicken.

Kitchen Wisdom: Here’s a trick my mom taught me: if your tortillas are a little stiff, wrap them in a damp paper towel and microwave them for 15-20 seconds. This will make them more pliable and easier to roll without cracking.

Storage Tip: If you have leftover buffalo wing sauce, store it in an airtight container in the refrigerator. It’s great for making buffalo chicken dip, wings, or even adding a kick to your scrambled eggs!

STEP-BY-STEP INSTRUCTIONS:

Alright, let’s get cooking! Here’s how to make these easy homemade buffalo chicken taquitos step-by-step:

Buffalo Chicken Taquitos Preparation Steps Save
  1. Preheat your oven to 400°F (200°C). While the oven is heating up, lightly grease a baking sheet with cooking spray. Making sure your oven is properly preheated ensures even cooking and that perfect crispy texture we’re after. Don’t skip this step!
  2. In a medium bowl, combine the shredded chicken, buffalo wing sauce, cream cheese, cheddar cheese, ranch dressing, and green onions. Mix everything together until it’s well combined. Don’t worry if the cream cheese isn’t perfectly smooth; it will melt in the oven. Ensure that the mixture is evenly distributed for consistent flavor in every bite.
  3. Warm the tortillas. This is important to prevent them from cracking. Wrap the tortillas in a damp paper towel and microwave for 15-20 seconds. Alternatively, you can warm them in a dry skillet over medium heat for a few seconds per side. Warming the tortillas makes them more pliable and prevents frustration during the rolling process.
  4. Fill the tortillas. Place about 2-3 tablespoons of the chicken mixture onto each tortilla, near one edge. Be careful not to overfill them, or they might burst open while baking. I learned the hard way that less is more when it comes to taquito filling! The amount of filling is crucial; too much, and you risk a messy bake.
  5. Roll the tortillas tightly. Start with the edge closest to the filling and roll it up like a cigar. If the tortillas aren’t staying closed, you can brush the edge with a little water to help seal them. A tight roll ensures the filling stays put and the taquitos maintain their shape.
  6. Place the taquitos seam-side down on the prepared baking sheet. This will help them stay closed while baking. Placing them seam-side down uses gravity to your advantage, keeping everything neatly sealed.
  7. Spray the taquitos with cooking spray. This will help them get nice and crispy. I like to use a generous amount of spray. Cooking spray is the secret to that golden, crispy exterior that everyone loves.
  8. Bake for 15-20 minutes, or until the taquitos are golden brown and crispy. In my kitchen, this usually takes about 18 minutes. Keep an eye on them, as baking times can vary depending on your oven. You’ll hear a slight sizzling sound, and the aroma of buffalo chicken will fill your kitchen. Keep a close watch to prevent burning, as oven temperatures can vary.
  9. Let the taquitos cool for a few minutes before serving. This will help them crisp up even more. Allowing them to cool slightly not only prevents burning your mouth but also allows them to achieve maximum crispiness.

Personal Cooking Tip: If you want to make these ahead of time, you can assemble the taquitos and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.

Time-Saver: To shred chicken quickly, use two forks to pull the meat apart. It’s much faster than using your fingers!

Reassuring Note: If some of the filling spills out during baking, don’t panic! Just scoop it up and enjoy it as a little snack.

SERVING IDEAS:

My family goes crazy for these easy homemade buffalo chicken taquitos! The kids love it when I cut them in half and serve them with a side of ranch dressing for dipping. My husband likes them with a dollop of sour cream and a sprinkle of extra green onions.

Here are some of my go-to side dishes:

  • Celery and carrot sticks: These provide a nice, cool contrast to the spiciness of the taquitos.
  • Blue cheese dressing: A classic pairing with buffalo chicken.
  • Guacamole: Adds a creamy, fresh element to the meal.
  • A simple side salad: A light and refreshing counterpoint to the richness of the taquitos.

This is the perfect dish for game night, a casual get-together with friends, or even a quick and easy weeknight dinner. My friends always ask for the recipe when I make these for parties.

If you have extras (which is rare in my house!), they make a great lunch the next day. Just reheat them in the oven or microwave until they’re warmed through.

For a fun seasonal variation, try adding a sprinkle of crumbled blue cheese and some chopped cilantro to the filling during the holidays. It adds a festive touch!

FAQs:

Oh, I’m so glad you asked! Here are some common questions I get about this easy homemade buffalo chicken taquitos recipe:

  1. Can I use corn tortillas instead of flour tortillas?You can, but I find that flour tortillas are more pliable and less likely to crack when rolling. If you do use corn tortillas, be sure to warm them really well before filling them to make them more flexible.
  2. What if I don’t have cream cheese?No problem! You can substitute sour cream or Greek yogurt for the cream cheese. It will still add creaminess to the filling.
  3. Can I make these spicier?Absolutely! If you like things hot, add a pinch of cayenne pepper or some extra buffalo wing sauce to the filling. You could even add a few drops of your favorite hot sauce.
  4. Can I bake these in an air fryer?Yes! Air frying is a great way to get these taquitos extra crispy. Preheat your air fryer to 400°F (200°C) and cook the taquitos for 8-10 minutes, flipping them halfway through.
  5. Can I freeze these taquitos?You know what I do when that happens? Absolutely! Assemble the taquitos, but don’t bake them. Place them on a baking sheet and freeze them until they’re solid. Then, transfer them to a freezer bag and store them for up to 2 months. When you’re ready to bake them, there is no need to thaw, just add a few extra minutes to the baking time.
  6. What if my taquitos burst open in the oven?This usually happens when they’re overfilled. Just try to use a little less filling next time. If they do burst open, don’t worry! They’ll still taste delicious.
  7. Can I add vegetables to the filling?Definitely! Finely diced celery, carrots, or bell peppers would be a great addition to the filling. Just be sure to chop them small so they don’t make the taquitos too bulky.
  8. Is it okay to reduce the amount of sodium?Yes, reducing sodium is possible if you are concerned about your sodium intake. The National Institutes of Health provide valuable information about sodium in your diet.

Conclusion:

This easy homemade buffalo chicken taquitos recipe is more than just a quick and easy meal; it’s a symbol of those fun, chaotic, and utterly wonderful family dinners that I cherish. It reminds me that sometimes the simplest recipes are the ones that create the most lasting memories.

Finished Buffalo Chicken Taquitos Ready to Eat Save

My Pro Tips:

  • Don’t overfill the tortillas. This is the key to preventing them from bursting open.
  • Spray the taquitos generously with cooking spray. This will help them get nice and crispy.
  • Warm the tortillas before filling them. This will make them more pliable and easier to roll.

Here are a few variations that my family loves:

  • BBQ Chicken Taquitos: Substitute BBQ sauce for the buffalo wing sauce. My husband loves this version.
  • Spicy Ranch Chicken Taquitos: Add a packet of ranch seasoning to the filling. The kids devour these.
  • Creamy Jalapeño Chicken Taquitos: Add a few pickled jalapeños, finely diced, and a tablespoon of cream cheese for an extra kick.

I’d love to hear how you make this recipe your own! Feel free to experiment with different cheeses, sauces, and veggies to create your own unique version. You can try this great recipe as well Dump and Bake Chicken Tzatziki Casserole, which is another family favourite.

I hope this recipe brings as much joy to your kitchen as it has to mine. Remember, cooking is all about having fun and creating memories. Don’t be afraid to experiment, make mistakes, and most importantly, enjoy the process. And if you are looking for another twist, try this recipe too, Hot Honey Feta Chicken. Happy cooking, my friend!

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Easy Homemade Buffalo Chicken Taquitos

Buffalo Chicken Taquitos on a Plate
Print Recipe

These Buffalo Chicken Taquitos are a fun and easy appetizer or meal! Filled with shredded chicken, buffalo sauce, and cheese, then baked or fried to crispy perfection.

  • Author: Kiera
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 10-12 taquitos 1x
  • Category: Appetizer
  • Method: Baking/Frying
  • Cuisine: American

Ingredients

Scale
  • 1 pound cooked shredded chicken
  • 1/2 cup buffalo wing sauce
  • 1/2 cup cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped green onions
  • 10–12 small flour tortillas
  • Vegetable oil, for frying (optional)

Instructions

  1. Preheat oven to 400°F (200°C) or prepare your fryer.
  2. In a bowl, combine shredded chicken, buffalo wing sauce, cream cheese, cheddar cheese, and green onions. Mix well.
  3. Warm tortillas slightly to make them more pliable.
  4. Spoon about 2-3 tablespoons of the chicken mixture onto each tortilla.
  5. Roll up tightly and place seam-side down on a baking sheet.
  6. If baking, spray taquitos with cooking spray. If frying, heat vegetable oil in a skillet or fryer.
  7. Bake for 15-20 minutes, or until golden brown and crispy. If frying, fry until golden brown and crispy.
  8. Serve immediately with your favorite dipping sauce.

Notes

For extra crispy taquitos, lightly brush with melted butter before baking. You can also use rotisserie chicken for convenience. Adjust the amount of buffalo sauce to your spice preference.

Nutrition

  • Serving Size: 1 taquito
  • Calories: 200
  • Sugar: 2g
  • Sodium: 300mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 10g
  • Cholesterol: 40mg

Keywords: Buffalo Chicken, Taquitos, Appetizer, Chicken

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