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Chicken Buffalo Taquitos

These Chicken Buffalo Taquitos are filled with shredded chicken, cream cheese, cheddar, and buffalo sauce, then pan-fried until crispy and golden. Finished with ranch, extra buffalo sauce, and green onions, they make an easy appetizer, snack, or quick dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Dinner, Snack
Cuisine: American, Mexican-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Buffalo Chicken Filling
  • 2 cups cooked chicken shredded
  • 1 cup cheddar cheese shredded
  • 8 ounces cream cheese softened to room temperature
  • 1/4 cup buffalo sauce
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
Taquitos
  • 8 tortillas flour or corn
  • 1/2 cup vegetable oil avocado oil may be substituted, for frying
Optional Toppings and Dips
  • green onions sliced, for topping
  • buffalo sauce additional, for drizzling
  • ranch dressing for drizzling or dipping
  • blue cheese dressing optional, for dipping

Equipment

  • Large mixing bowl
  • Large skillet
  • Tongs
  • Measuring cups and spoons
  • Paper towel-lined plate

Method
 

Prepare the Buffalo Chicken Filling
  1. Add the shredded chicken, cheddar cheese, softened cream cheese, buffalo sauce, garlic powder, onion powder, kosher salt, and black pepper to a large mixing bowl.
  2. Mix until the chicken is evenly coated and all of the filling ingredients are well combined.
Assemble the Taquitos
  1. Place approximately 1/4 cup of the buffalo chicken mixture onto each tortilla.
  2. Roll each tortilla tightly around the filling, keeping the seam underneath to help hold the taquito closed.
Pan Fry
  1. Heat the vegetable or avocado oil in a large skillet over medium-low heat.
  2. Working in batches if necessary, place the taquitos seam-side down in the hot skillet.
  3. Cook for approximately 2-3 minutes per side, turning with tongs, until the tortillas are crisp and evenly golden brown.
  4. Transfer the cooked taquitos to a paper towel-lined plate to drain excess oil.
Finish and Serve
  1. Drizzle the warm taquitos with ranch dressing and additional buffalo sauce, if desired.
  2. Sprinkle with sliced green onions and serve immediately with ranch or blue cheese dressing for dipping.

Notes

  • Chicken: Use any cooked shredded chicken, including leftover chicken or rotisserie chicken.
  • Cream cheese: Soften the cream cheese to room temperature so it blends smoothly with the chicken and cheddar.
  • Tortillas: Flour or corn tortillas may be used. If using corn tortillas, warm them briefly before rolling to make them more flexible and less likely to crack.
  • Filling: Use about 1/4 cup filling per tortilla and avoid overfilling so the taquitos stay tightly rolled.
  • Frying: Start the taquitos seam-side down to help seal them closed as they cook.
  • Oil temperature: Keep the heat around medium-low to medium so the tortillas become crisp and golden without burning before the filling is heated through.
  • Batch cooking: Avoid overcrowding the skillet. Cook in batches if necessary for more even browning.
  • Serving: Ranch and blue cheese dressing both pair well with the buffalo chicken filling.
  • Storage: Refrigerate cooled leftover taquitos in an airtight container for up to 3-4 days.
  • Reheating: Reheat in an air fryer or oven until hot and crisp for the best texture.
  • Nutrition: Nutrition information is provided as an estimate and may vary depending on the tortillas, cheeses, sauces, and amount of frying oil absorbed.