Buffalo Chicken Taquitos
🧾 Ingredients
- 2 cups cooked chicken, shredded (rotisserie works great)
- 4 oz cream cheese, softened
- ½ cup Buffalo wing sauce (adjust to taste)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 2–3 tbsp ranch or blue cheese dressing
- 10–12 small flour tortillas
- Cooking spray or olive oil
Optional add-ins
- Green onions
- Garlic powder or onion powder
- Crumbled bacon (next-level, not required)
🧑🍳 Instructions
1. Make the filling
In a bowl, mix together:
- Shredded chicken
- Cream cheese
- Buffalo sauce
- Ranch or blue cheese
- Shredded cheese
Stir until everything is evenly coated and creamy.
2. Assemble
- Warm tortillas (microwave 15–20 seconds so they don’t crack).
- Spoon 2–3 tablespoons of filling onto each tortilla.
- Roll tightly and place seam-side down on a baking sheet.
3. Cook (choose your method)
Oven (crispy & easy):
- Preheat oven to 425°F (220°C)
- Lightly spray or brush taquitos with oil
- Bake 15–18 minutes, until golden and crispy
Air Fryer (extra crunchy):
- Air fry at 375°F (190°C) for 10–12 minutes
- Flip halfway through
4. Serve
- Drizzle with extra buffalo sauce
- Dip in ranch or blue cheese
- Sprinkle with green onions if you’re feeling fancy
🔥 Tips
- Want them less spicy? Cut buffalo sauce with extra ranch.
- Want them spicier? Add more buffalo sauce or a pinch of cayenne.
- These freeze great—assemble, freeze uncooked, then bake straight from frozen (add a few minutes).
If you want, I can do:
- Cheesy buffalo ranch taquitos
- Baked vs air-fryer comparison
- Keto / low-carb version
- Aldi-only ingredient list
