Baked Buffalo Chicken Taquitos
These cozy, crispy Baked Buffalo Chicken Taquitos combine tender shredded chicken with creamy buffalo sauce wrapped in warm flour tortillas, perfect for any gathering or casual meal.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts (3-4 breasts) Can use fresh or cooked halal rotisserie chicken for a shortcut.
- 1 cup buffalo sauce Choose mild, medium, or hot based on preference.
- 8 oz cream cheese, softened Microwave for 10-15 seconds if stiff.
- 1 cup shredded cheddar cheese Can substitute with Monterey Jack or pepper jack for different flavor.
- 8 pieces flour tortillas (8-inch) Corn tortillas can be used for a gluten-free option.
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- Cook chicken in a skillet over medium heat until fully cooked, about 20 minutes.
- Once cooked, allow chicken to cool before shredding.
- Shred the chicken using two forks or a stand mixer.
- In a bowl, combine shredded chicken with buffalo sauce and cream cheese, then fold in cheddar cheese.
Assembly
- Lay tortillas flat and fill each with the chicken mixture. Roll tightly and secure with toothpicks if necessary.
- Place rolled taquitos seam-side down on a parchment-lined baking sheet.
- Lightly brush outside with olive oil and optionally sprinkle with extra cheese or panko.
Baking
- Bake for 15-20 minutes, or until golden brown and crispy.
- Rotate the baking sheet halfway through for even cooking.
Serving
- Serve topped with chopped green onions and a dollop of sour cream.
Notes
Leftovers can be refrigerated for 3-4 days. To freeze, flash-freeze cooked taquitos for 1-2 hours, then store in a freezer-safe bag for up to 3 months.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 15gSaturated Fat: 8gSodium: 500mgFiber: 1gSugar: 2g
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