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Buffalo Chicken Taquitos Recipe | Crispy Spicy Easy Dinner Idea

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Get dinner done fast! Rotisserie chicken, tangy Buffalo sauce, and melting cream cheese are rolled into crispy taquitos. Instructions included, plus nutrition facts for this addictive spicy bite.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Method: Stovetop
  • Cuisine: American

Ingredients

Scale
  • 2 cups cooked and shredded chicken breast (rotisserie works well)
  • 4 ounces cream cheese, softened
  • 1/2 cup buffalo wing sauce (such as Frank's RedHot)
  • 1 cup shredded Monterey Jack or Colby Jack cheese
  • 1/2 teaspoon garlic powder
  • 12 small flour tortillas (taco size)
  • 1/4 cup vegetable or canola oil (for frying)

Instructions

  1. Step 1: Combine the filling ingredients (shredded chicken, softened cream cheese, buffalo sauce, shredded cheese, and garlic powder) in a large bowl. Mix thoroughly until the mixture is uniform, creamy, and spicy.
  2. Step 2: Lightly warm the flour tortillas (either in a dry pan for 10 seconds per side or stacked in the microwave for 15-20 seconds) to make them pliable and prevent them from cracking when rolling.
  3. Step 3: Lay one tortilla flat, spread about 2 tablespoons of the chicken mixture down the center, and roll it up tightly. Place the rolled taquito seam-side down on a plate; repeat the filling and rolling process with the remaining tortillas.
  4. Step 4: Heat the vegetable oil in a large skillet over medium-high heat. Once the oil shimmers, place the taquitos seam-side down in the pan, cooking in batches of 4-6 without overcrowding the skillet.
  5. Step 5: Fry the taquitos for 2 to 3 minutes per side, turning carefully with tongs until they are golden brown, crispy, and the filling is heated through.
  6. Step 6: Remove the cooked taquitos from the skillet and transfer them to a plate lined with paper towels to drain excess oil. Serve immediately with ranch dressing, blue cheese, or extra buffalo sauce for dipping.

Notes

  • To freeze, arrange cooled taquitos in a single layer on a sheet tray, flash freeze, and then transfer to a freezer bag layered with parchment paper for up to 3 months.
  • For maximum crunch when reheating, skip the microwave and bake the taquitos at 375°F (190°C) for about 8 minutes, or use an air fryer until the exterior is crisp again.
  • Balance the richness of the cheese and sauce by serving your taquitos with a cool side of crunchy celery sticks and a quick lime-sour cream drizzle instead of plain ranch.
  • If your filling feels too loose after mixing, chill it in the refrigerator for 15 minutes before rolling; this makes the cream cheese firmer and ensures easier, tighter taquito assembly.

Nutrition

Find it online: https://coookitfast.com/buffalo-chicken-taquitos-recipe-crispy-spicy-easy-dinner-idea/