Baked Buffalo Chicken Taquitos

Posted on February 12, 2026

introduction

Baked Buffalo Chicken Taquitos are a crunchy, spicy twist on a classic handheld—perfect for snacks, weeknight dinners, or party platters. This crowd-pleasing recipe balances tangy buffalo sauce with creamy cheese for a flaky, oven-baked finish that’s lighter than frying but still irresistibly crisp.

If you love bold flavors, you might also enjoy these buffalo chicken bowls as another easy way to enjoy buffalo-style chicken.

Why You’ll Love This Baked Buffalo Chicken Taquitos

Big buffalo flavor with a creamy, cheesy filling.
Faster and cleaner than frying—just bake.
Great for meal prep and reheats well for lunches.
Kid-friendly when you dial back the heat, but still great for adults.
Easy to customize (add veggies, swap cheeses).

Ingredients Needed

Protein

3–4 boneless, skinless chicken breasts (about 1 lb)

Sauce & Cheese

1 cup buffalo sauce
8 oz cream cheese, softened
1 cup shredded cheddar cheese

Wrappers & Basics

8 flour tortillas (8-inch)

Optional toppings & extras

Chopped green onions, sour cream, cilantro, lime wedges, extra buffalo sauce

Step-by-Step Instructions

Preheat oven to 400°F (200°C).
Cook chicken in a skillet over medium heat until fully cooked (about 20 minutes). Allow to cool before shredding.
In a bowl, combine shredded chicken with buffalo sauce and cream cheese until well mixed.
Lay tortillas flat and fill each with the chicken mixture. Roll tightly and secure with toothpicks if needed.
Place rolled taquitos seam-side down on a parchment-lined baking sheet.
Bake for 15-20 minutes, or until golden brown and crispy.
Serve topped with chopped green onions and a dollop of sour cream.

Serving Suggestions Baked Buffalo Chicken Taquitos

Serve these taquitos with crisp celery sticks and extra buffalo sauce for dipping. For a lighter dinner, pair them with a big green salad or coleslaw. If you want a handheld meal, tuck them into a lettuce wrap or serve alongside rice and beans for a heartier plate. For another fun wrap-style idea, try these buffalo chicken wraps to change up the format.

Tips for Success Baked Buffalo Chicken Taquitos

Use warm tortillas so they roll without cracking—heat briefly in the microwave or on a dry skillet.
Shred chicken finely so the filling seals and the taquito holds its shape.
Don’t overfill the tortillas; 2–3 tablespoons per tortilla is usually perfect.
For extra crispness, spray or brush a little oil on the taquitos before baking.
Make ahead: assemble and refrigerate, then bake when ready. For freezer storage, freeze on a tray first, then transfer to a bag.

For a small handheld variation that’s baked and irresistibly cute, check out these mini baked chicken tacos for inspiration.

variation (if any)

Cheesy Ranch: Swap buffalo sauce for ranch dressing and add chopped bacon.
Spicy Blue Cheese: Fold in crumbled blue cheese with the cream cheese for a tangy bite.
Veggie Boost: Add sautéed bell peppers and onions to the filling for extra texture and color.

FAQs

Q: Can I make these ahead of time and freeze them?
A: Yes—assemble taquitos, freeze them on a baking sheet until firm, then store in a freezer bag. Bake from frozen at 400°F for about 20–25 minutes.

Q: Can I use corn tortillas instead of flour?
A: You can, but corn tortillas are more brittle. Warm them well and consider lightly frying or steaming before rolling to prevent cracking.

Q: How can I make these less spicy for kids?
A: Reduce the buffalo sauce by half and add a little extra cream cheese or mild salsa to mellow the heat.

Q: Is there a way to make these gluten-free?
A: Use gluten-free tortillas and ensure your buffalo sauce and other ingredients are labeled gluten-free.

Q: What’s a good dipping sauce besides more buffalo?
A: Ranch, blue cheese dressing, cilantro-lime crema, or a simple garlic yogurt dip all pair nicely.