Description
These Baked Buffalo Chicken Taquitos are a delicious and crispy appetizer or snack featuring shredded chicken mixed with spicy buffalo sauce and creamy cheese, rolled in flour tortillas and baked to golden perfection. Perfectly seasoned and served with ranch or blue cheese dressing, they bring all the flavors of buffalo chicken wings without the deep-frying.
Ingredients
Scale
Taquito Filling
- 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
Taquito Wrap
- 15 medium (8-inch) flour tortillas
Finishing Touches
- 1 tablespoon avocado oil
- Green onions, thinly sliced (for serving)
- Ranch or blue cheese dressing (for dipping)
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Make the Filling: In a large bowl, combine the shredded cooked chicken, buffalo sauce, softened cream cheese, garlic powder, paprika, ½ teaspoon salt, and black pepper. Stir well until the mixture is evenly blended and creamy.
- Assemble Taquitos: Spoon about ¼ cup of the buffalo chicken mixture onto one end of each flour tortilla. Roll the tortilla tightly around the filling to form a taquito, then place it seam-side down on the prepared baking sheet to keep it secure during baking.
- Prepare for Baking: Lightly brush each taquito with avocado oil on all sides to enhance browning and crispiness. Sprinkle the remaining ½ teaspoon of salt evenly over the taquitos for added flavor.
- Bake: Bake the taquitos in the preheated oven for 18 to 20 minutes. Flip them halfway through the baking time to ensure even crisping and browning. The taquitos are done when they turn golden and crispy on the outside.
- Serve: Remove the taquitos from the oven and serve warm. Drizzle extra buffalo sauce over them if desired, sprinkle with thinly sliced green onions, and offer ranch or blue cheese dressing on the side for dipping.
Notes
- For extra crispiness, you can brush the taquitos with additional oil before baking.
- Make sure the cream cheese is softened to mix easily with the other filling ingredients.
- Use flour tortillas rather than corn tortillas for better rolling and crispiness.
- Leftover taquitos can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- If you prefer less spice, reduce the buffalo sauce amount or use mild buffalo sauce.
