Buffalo Chicken Taquitos

Buffalo taquitos cut in half and stacked on each other.

Looking for a crispy, cheesy, and flavor-packed appetizer? These buffalo chicken taquitos are the perfect solution! With just a few ingredients and 30 minutes, you can whip up a delicious snack that’s sure to be a crowd favorite.

Course Appetizer

Cuisine American

Diet Low Salt

Prep Time 10

Cook Time 15

Total Time 25

Servings pieces

Calories 130kcal

Author Jessy Freimann

Equipment

Ingredients

2 cups cooked chicken, shredded
1 Tablespoon ranch seasoning
½ cup buffalo wing sauce, add more depending on your taste (make sure it's the wing sauce and not hot sauce)
1 ½ cups mozzarella cheese, shredded
8 fajita-size flour tortillas
Cooking spray
Ranch dressing for dipping

Instructions

Preheat the oven to 425 degrees F and grease or line a sheet pan.
In a large bowl mix the chicken, ranch seasoning, buffalo wing sauce and mozzarella cheese until well combined.
Divide the chicken mixture between each tortilla and roll it tightly.
Place each Taquito on the baking sheet, seam side down.
Spray the Taquitos lightly with cooking spray. Bake for 12-15 minutes until golden brown.
Cut in half and serve immediately with Ranch dressing.

Video

Notes

Use parchment paper or a baking mat, to prevent sticking and to ensure even browning.

Roll tightly to keep the filling secure while baking, preventing it from oozing out.

Don’t overstuff. If I have any leftover filling, I'll usually press it gently into the open sides of the taquitos.

Place the seam side down to keep it rolled tightly.

Brush or spray with oil. A light coating of oil helps them crisp up beautifully without frying.

Ingredients to prep ahead- Cook and shred the chicken in advance.

Leftovers and storage- Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Nutrition