Let's be honest, the magical combination of spicy buffalo sauce and cool, creamy ranch is a flavor duo that’s pretty hard to beat. It’s the kind of taste that makes you close your eyes for a second, just to savor it. And when you roll that iconic flavor up into a crispy, golden taquito, well, you’ve just created a little piece of appetizer heaven.
These Buffalo Chicken Taquitos are the ultimate crowd-pleaser, perfect for game day, a casual get-together, or even a fun weeknight dinner that the whole family will adore. They’re surprisingly simple to make, and the best part? They’re baked, not fried, giving you that satisfying crunch without the mess of a pot of hot oil.
If you’ve ever been to a party where a platter of buffalo chicken dip appears, you know it’s usually the first thing to vanish. This recipe takes all that beloved, tangy, cheesy goodness and transforms it into a neat, handheld package. It’s like the dip decided to put on a fancy suit.
You get the same incredible flavor in every single bite, but with the added joy of a crispy tortilla shell. And because they're baked, you can make a big batch all at once, which is a genuine lifesaver when you're feeding a hungry group. They’re fun, they’re flavorful, and they’re guaranteed to disappear fast.
Gathering your ingredients is the first step to taquito triumph. Here’s what you’ll need to create this spicy, cheesy masterpiece:
For that irresistible dipping sauce, you'll just need:
Let’s talk about the star of the show for a minute: the shredded chicken. Using a pre-cooked rotisserie chicken is, without a doubt, the biggest time-saver here. It’s already perfectly seasoned and so incredibly tender.
Here’s a little pro-move from Kelsey: buy a couple when they’re on sale, shred all the meat off the bones, and freeze it in airtight bags. You’ll have ready-to-go cooked chicken for up to six months, making recipes like this one a true 15-minute affair. It’s a simple habit that makes weeknight cooking feel effortless.
Now for the main event. Don't let the fancy name fool you; the process is wonderfully straightforward. Just follow these simple steps, and you'll have a platter of golden, crispy taquitos ready in no time.
Start by getting your oven nice and hot, preheating it to a toasty 450°F. This high heat is the secret to that perfect, satisfying crunch. Then, line a rimmed baking sheet with foil for the world's easiest cleanup, and set it aside for now.
In a good-sized mixing bowl, combine the softened cream cheese, that 1/3 cup of buffalo wing sauce, and the 1/4 cup of ranch dressing. Now, for the best results, grab a hand mixer and beat it all together until it’s completely smooth and creamy. A whisk can work, but the mixer really ensures there are no stubborn little lumps of cream cheese hiding in there.
This is where it all comes together. To that smooth, spicy base, add your three cups of shredded chicken, the blue cheese crumbles, and the shredded cheddar cheese. Stir everything gently, yet thoroughly, until the chicken is evenly coated and the cheeses are well distributed. The smell at this point is just incredible.
This might seem like a small step, but it’s a crucial one for preventing breakage. Place your stack of tortillas on a plate and microwave them for about 10-20 seconds, just until they’re warm and pliable. A warm tortilla is a flexible tortilla, and a flexible tortilla is a taquito that rolls up without cracking.
Lay a warm tortilla flat on your work surface. Spoon about 2 1/2 tablespoons of the chicken filling in a neat line across the bottom third of the tortilla. Now, starting from the bottom, roll that tortilla up tightly around the filling, creating a tight little log shape. Place it seam-side down on your prepared baking sheet, and repeat the process until all the filling is used up.
Give all the taquitos a light but thorough spray with your cooking spray—this is what will help them turn that beautiful golden brown. Pop the baking sheet into the preheated oven and bake for 9-10 minutes. Then, carefully flip each taquito over and bake for another 3-5 minutes, until they’re crispy and golden all over.
While the taquitos are getting their crisp on in the oven, take a minute to make the super-simple buffalo ranch sauce. Just whisk together the one cup of ranch dressing and 2-3 tablespoons of additional buffalo wing sauce in a small bowl. Taste it and adjust the heat to your liking; it’s that easy.
Once the taquitos are out of the oven and looking gorgeous, transfer them to a serving platter. Drizzle a little of the buffalo ranch sauce over the top if you're feeling fancy, and then sprinkle generously with those extra blue cheese crumbles and sliced green onions. Serve immediately with the remaining dipping sauce on the side.
For the crispiest results, don’t crowd the baking sheet. If your taquitos are too close together, they’ll steam instead of bake. Give them a little room to breathe, and they’ll reward you with an all-over crunch. If you need to, use two baking sheets to ensure they’re in a single, uncrowded layer.
If you do end up with a few leftover taquitos, they reheat surprisingly well. The best way to bring back that crunch is in an air fryer or a conventional oven, just until they’re hot and crisp again. The microwave will work in a pinch, but it will make the tortilla a bit soft.
It’s a question that pops up often, and the answer is simpler than you might think. The difference really comes down to the tortilla. Traditionally, taquitos are made with small corn tortillas, while flautas, which means "flutes" in Spanish, are made with larger flour tortillas.
For this recipe, we’re using flour tortillas, which my family loves for their soft, pliable texture. But the beauty of this dish is its flexibility—if you’re a corn tortilla purist, feel free to use them instead! Just warm them up well so they don't crack when you roll them.
Once you’ve mastered the classic version, feel free to get creative and make this recipe your own. The basic formula is a perfect canvas for all sorts of delicious experiments. Don't be afraid to play with your food a little.
If you want to switch up the cheese, try using a spicy pepper jack for an extra kick, or a creamy Monterey Jack for a milder flavor. You could even add a handful of finely chopped celery right into the filling for a little fresh crunch that mimics the classic buffalo wing experience.
For a different cooking method, these taquitos are fantastic in the air fryer. Just assemble them as usual, spray with oil, and air fry at 400°F for about 12 minutes, flipping halfway through. They come out incredibly crispy, almost like they were deep-fried.
We all love a recipe that can be prepped ahead, and this one has some great options. While I don't recommend assembling the taquitos fully and then refrigerating them (the tortillas can get soggy), you can absolutely get a head start.
The filling itself is a perfect make-ahead component. You can mix it up, cover the bowl tightly, and keep it in the refrigerator for up to two full days. When you're ready to eat, all you have to do is warm your tortillas, roll, and bake. It turns a fun recipe into an incredibly quick and easy one.
You can also freeze the assembled, unbaked taquitos. Just arrange them on a parchment-lined baking sheet, freeze until solid, and then transfer to a freezer bag. They can go straight from the freezer to the oven—just add a few extra minutes to the baking time.
These Buffalo Chicken Taquitos are the ultimate crowd-pleasing appetizer or easy dinner! Shredded chicken tossed in tangy buffalo sauce and creamy cheeses is rolled in flour tortillas, baked until golden and crispy, then served with a cool buffalo ranch dipping sauce, fresh green onions, and blue cheese crumbles. Ready in under 30 minutes with minimal mess!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.