Buffalo Chicken Taquitos Recipe

Introduction

Buffalo Chicken Taquitos are a deliciously spicy snack that’s crispy on the outside and bursting with tangy, buttery flavor inside. Perfect for game day or a flavorful appetizer, these taquitos combine tender shredded chicken with classic buffalo sauce wrapped in crunchy tortillas.

Ingredients

• 2 cups shredded cooked chicken
• 6–8 corn tortillas
• 1/2 cup buffalo sauce
• 1/4 cup plain Greek yogurt
• 2 tbsp green onion, chopped
• 1/4 cup red onion, finely chopped
• 1 cup shredded cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp sea salt, to taste
• 2 tbsp melted butter

Instructions

1. Step 1: In a mixing bowl, combine the shredded chicken, buffalo sauce, melted butter, and shredded cheddar cheese. Stir until the chicken is evenly coated and the mixture is glossy and rich in flavor.
2. Step 2: Warm the tortillas in a dry skillet over medium heat, cooking each side for 15–20 seconds until soft and flexible to prevent cracking when rolling.
3. Step 3: Spoon about 2 tablespoons of the chicken filling onto each tortilla. Roll tightly and place seam-side down on a baking sheet. The tighter the roll, the crispier the taquitos will be.
4. Step 4: Heat oil in a skillet over medium heat until shimmering. Carefully fry the taquitos seam-side down for 1–2 minutes per side, until they turn golden and crisp. Drain excess oil on paper towels.
5. Step 5: In a small bowl, mix the plain Greek yogurt with ranch or blue cheese dressing and a sprinkle of chopped chives to create a cool dipping sauce.
6. Step 6: Arrange the taquitos on a serving platter. Drizzle extra buffalo sauce on top if desired and serve alongside the dip. Garnish with extra chives or crumbled blue cheese for an extra touch.

Tips & Variations

• For extra creaminess, stir some cream cheese into the filling before rolling the taquitos.
• Use flour tortillas instead of corn if you prefer a softer wrap texture.
• Add finely chopped jalapeños to the filling for an extra kick of heat.
• Bake the taquitos at 400°F (200°C) for 15–20 minutes for a healthier, oil-free version.
• Serve with celery sticks and extra buffalo sauce for a full buffalo wing experience.

Storage

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 375°F (190°C) oven for 8–10 minutes or until hot and crispy again. Avoid microwaving if you want to keep them crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works perfectly and saves time. Just shred it well before mixing with the buffalo sauce and other ingredients.

What can I use as a substitute for buffalo sauce?

If you don’t have buffalo sauce, you can mix hot sauce with melted butter to create a similar spicy buttery flavor.

Buffalo Chicken Taquitos Recipe

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★★★★★

4.6 from 64 reviews

These Buffalo Chicken Taquitos are crispy, spicy, and bursting with flavor. Made with shredded chicken tossed in tangy buffalo sauce and cheese, wrapped in warm corn tortillas, and fried to golden perfection, they’re a perfect appetizer or snack served with a cool, creamy dip.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6–8 taquitos 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 2 cups Shredded Cooked Chicken
• 1/2 cup Buffalo Sauce
• 2 tbsp Melted Butter
• 1 cup Shredded Cheddar Cheese

Tortillas

• 6–8 Corn Tortillas

Additional Ingredients

• 1/4 cup Plain Greek Yogurt
• 2 tbsp Green Onion, chopped
• 1/4 cup Red Onion, finely chopped
• 1/2 tsp Garlic Powder
• 1/2 tsp Sea Salt (or to taste)

Dip

• 1/4 cup Sour Cream or Greek Yogurt
• Ranch or Blue Cheese Dressing (to taste)
• Chives for garnish

Instructions

1. Prep the Filling: In a mixing bowl, combine shredded chicken, buffalo sauce, melted butter, and shredded cheddar cheese. Stir until the chicken is evenly coated, glossy, and rich with a tangy buttery flavor base.
2. Warm the Tortillas: Heat a dry skillet over medium heat and warm each corn tortilla for 15–20 seconds per side until they become soft and flexible, preventing cracking during rolling.
3. Roll the Taquitos: Spoon about 2 tablespoons of the buffalo chicken filling onto each warmed tortilla. Roll the tortilla tightly around the filling and place each taquito seam-side down onto a baking sheet. Rolling tightly ensures they become extra crispy when cooked.
4. Fry Until Golden: Heat oil in a skillet over medium heat until shimmering. Carefully place the rolled taquitos seam-side down in the hot oil. Fry for 1–2 minutes on each side until taquitos are golden brown and crisp. Remove and drain excess oil by placing them on paper towels.
5. Make the Dip: In a small bowl, combine plain Greek yogurt or sour cream with ranch or blue cheese dressing and sprinkle with chopped chives. This cool, creamy dip balances the spicy heat of the taquitos perfectly.
6. Serve & Enjoy: Arrange the crispy taquitos on a platter, drizzle with a little extra buffalo sauce if desired, and serve alongside the dip. Garnish with extra chives or crumbled blue cheese for an elevated touch.

Notes

• Use fresh corn tortillas for best results, warming them prevents cracking.
• Adjust the amount of buffalo sauce to control the level of spiciness.
• For a healthier option, consider baking the taquitos at 425°F for 15-20 minutes until crispy instead of frying.
• Leftover taquitos can be reheated in the oven to maintain crispiness.
• Serve immediately for the best texture and flavor.

Keywords: Buffalo Chicken Taquitos, Spicy Chicken Appetizer, Fried Taquitos, Buffalo Sauce Recipe, Crispy Taquitos