Baked Buffalo Chicken Taquitos
If you’re craving something spicy, crispy, and ridiculously easy to throw together, these Baked Buffalo Chicken Taquitos are about to be your new obsession. They’re made with soft flour tortillas, a creamy buffalo chicken filling, and baked instead of fried for a lighter yet still super crispy finish. Dunk them in some ranch or blue cheese dressing for the perfect game day (or any day) meal!
Equipment
- spatula
- large pan
- baking sheet
Ingredients
- 4 oz cream cheese (light or normal), softened
- ⅓ cup buffalo wing sauce
- ¼ cup minced green onion
- 2 garlic cloves minced
- ½ tbsp ranch seasoning
- kosher salt & black pepper to taste
- 2 cups shredded chicken breast *
- ½ cup shredded sharp cheddar cheese (1.8oz)
- ½ cup shredded low-moisture, part skim mozzarella cheese (1.8oz)
- 9 flour tortillas (about 8" diameter)**
- homemade greek yogurt ranch for serving
Instructions
- First, preheat your oven to 425F. Then, add softened cream cheese to a large bowl and use a spatula to mash it until smooth and spreadable. Add in the buffalo wing sauce, green onion, garlic, ranch seasoning, salt & pepper and stir until combined -- it may look separated at first, but eventually it'll come together. Stir in the shredded chicken and shredded cheeses until combined.4 oz cream cheese, ⅓ cup buffalo wing sauce, ¼ cup minced green onion, 2 garlic cloves, ½ tbsp ranch seasoning, kosher salt & black pepper, 2 cups shredded chicken breast, ½ cup shredded sharp cheddar cheese, ½ cup shredded low-moisture, part skim mozzarella cheese
- It's important to warm up your tortillas to ensure that they're pliable and don't break. Option 1: warm up your tortillas in a large pan over medium-high heat for about 15 seconds per side. Option 2: wrap your tortillas in a damp paper towel and microwave for 30-45 seconds. I recommend doing this in batches, so that they don't get cold while you're wrapping up the other taquitos.9 flour tortillas
- Scoop out about 3-4 tbsp of the buffalo chicken mixture and add it in a line at one end of the tortilla, making sure to leave some room at the edges so it doesn't overflow (see video for reference). Wrap up tightly, making sure the other edge of the tortilla ends up on the bottom of the taquito. Press down slightly. It should make about 9 large taquitos.
- Transfer taquitos to a baking sheet and spray (or brush) with oil. Bake for 15-18 minutes, or until crispy and golden. Allow them to cool down for a few minutes before dipping in some homemade ranch dressing. Enjoy!homemade greek yogurt ranch
Video
Notes
*NOTE: Here's my favorite method for making shredded chicken -- add your chicken breast to a medium pot and season with salt & pepper. Cover with at least 1" of water. Bring up to a boil, then cover with a lid, reduce heat to low and simmer for ~15 minutes or until the chicken is done through. Shred with a hand or stand mixer or two forks, then measure out 2 cups and continue with the recipe. You can also substitute shredded rotisserie chicken. **NOTE: These are larger "dinner-sized" taquitos, however if you prefer smaller, more authentic taquitos you can certainly use corn tortillas (about 4-5" in diameter), reduce the amount of filling to 2-3 tbsp and keep an eye on them in the oven as cook time may vary. NUTRITION INFO: The nutrition information listed below is an estimate per taquito, assuming you make 9 taquitos total and use 8" flour tortillas. It does not include the ranch dipping sauce.
Nutrition
Calories: 275kcal | Carbohydrates: 24g | Protein: 15g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 46mg | Sodium: 713mg | Potassium: 110mg | Fiber: 1g | Sugar: 2g | Vitamin A: 311IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 0.5mg