Description

These buffalo chicken taquitos are packed with spicy shredded chicken, cream cheese, and gooey cheddar, then rolled in tortillas and baked until crispy. Whether you dip them in ranch or blue cheese, they’re a total flavor bomb—super easy to prep and even better to eat.

Ingredients

2 cups cooked shredded chicken (rotisserie works great)
4 oz cream cheese, softened
1/2 cup buffalo wing sauce (like Frank’s RedHot)
1 cup shredded cheddar cheese (or a mix with Monterey Jack)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper, to taste
10-12 small flour tortillas (6-inch size)
Cooking spray or a little oil (for brushing)

Optional: chopped green onions or parsley, for garnish

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Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and lightly spray with cooking spray.
In a large bowl, mix together cream cheese, buffalo sauce, garlic powder, onion powder, and a pinch of salt and pepper until smooth.
Stir in shredded chicken and cheddar cheese until evenly combined.
Warm tortillas slightly to make them easier to roll (a few seconds in the microwave works).
Spoon about 2–3 tablespoons of the filling onto each tortilla and roll tightly. Place seam-side down on the prepared baking sheet.
Lightly spray or brush the tops with oil for extra crispiness.
Bake for 15–18 minutes, or until golden brown and crispy.

Let cool slightly and serve with ranch or blue cheese dressing for dipping.

Notes

You can air fry these at 400°F for 8–10 minutes for an extra crispy version.
Add a handful of chopped green onions or cooked bacon to the filling for extra flavor.

Great to make ahead and freeze—just bake from frozen, adding a few extra minutes.