Sspoonandsizzle Kitchen PrintMade for the kitchen
Baked Buffalo Chicken Taquitos Life In Lofthouse
Crispy baked taquitos filled with shredded chicken, buffalo sauce, cream cheese, and melted cheese. They are baked until golden and served warm with ranch or blue cheese dressing.
Prep Time15 minutes
Cook Time20 minutes
Total Time40 minutes
Servings10-12 taquitos
Course: Appetizer, Snack, Main Course Cuisine: American Difficulty: BeginnerDiet: Not specified
Ingredients
Buffalo Chicken Filling
2 cups cooked shredded chicken
1/2 cup buffalo sauce
4 ounces cream cheese, softened
1 cup shredded cheddar or Monterey Jack cheese
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Taquitos
10-12 small flour tortillas
1 tablespoon melted butter or oil
For Serving
Ranch or blue cheese dressing
Sliced green onions or chopped parsley, optional
Equipment
- Large mixing bowl
- Mixing spoon or spatula
- Microwave-safe bowl
- Measuring cups and spoons
- Baking sheet
- Parchment paper or nonstick cooking spray
- Pastry brush, optional
- Oven
Method
- Preheat the oven to 425°F and line a baking sheet with parchment paper or coat it lightly with nonstick cooking spray.
- Soften the cream cheese until it mixes easily, microwaving it for 10-15 seconds if needed.
- Add the shredded chicken and buffalo sauce to a large bowl and stir until the chicken is evenly coated.
- Add the softened cream cheese, shredded cheese, garlic powder, and onion powder and mix until creamy and evenly combined.
- Wrap 4-5 tortillas in a barely damp paper towel and microwave for 15-20 seconds, or until soft and flexible.
- Place 2-3 tablespoons of buffalo chicken filling near the lower third of each tortilla.
- Roll each tortilla tightly around the filling without squeezing the mixture out of the sides.
- Arrange the taquitos seam-side down on the prepared baking sheet, leaving about 1 inch between them when possible.
- Brush the tops lightly with melted butter or oil.
- Bake at 425°F for 15-20 minutes, or until the tortillas are crisp and the edges are lightly golden.
- Let the taquitos rest on the baking sheet for 3-5 minutes.
- Serve warm with ranch or blue cheese dressing and garnish with green onions or parsley if desired.
Chef’s Notes
- * Warm the tortillas before rolling to help prevent cracking.
- * Do not overfill the tortillas; 2-3 tablespoons of filling per tortilla is enough.
- * Keep the taquitos seam-side down while baking so they stay rolled.
- * Rotisserie chicken can be used to save preparation time.
- * Corn tortillas can be substituted, but they should be warmed well because they crack more easily.
- * Reheat leftovers in a 375°F oven for 8-10 minutes for the best crisp texture.
- * Assembled unbaked taquitos can be covered and refrigerated for up to 24 hours before baking.