This recipe started with me staring into my fridge at a leftover tub of shredded chicken, the kind you save because you might use it, but usually forget it exists. I’d already committed to making something with it because throwing food away gives me emotional damage, so I kept searching.
Then I spotted a bottle of buffalo sauce. Then a stack of corn tortillas. Then cheese. It felt like the universe was gently whispering, “Ethan… roll it up, bake it, and pretend you planned this.”
So that’s exactly what I did.
The first time I made these taquitos, I honestly didn’t expect much. I was hungry, impatient, and feeling a little dramatic about having “nothing good to eat” (even though my fridge was fine). But after one bite, I just sat there on the counter, legs dangling, surprised like I’d unlocked a cheat code.
Crispy tortillas, spicy chicken, melty cheese, and the whole thing dipped in cool yogurt?
Yeah. This one wasn’t just dinner. It was a tiny victory. For more chicken recipes, try my Boursin Chicken and Healthy Sticky Chicken Bowl.
Now these taquitos show up in my kitchen more often than I’d like to admit.
- 2 cups Shredded Cooked Chicken
- 6-8 corn Tortillas
- 1/2 cup Buffalo Sauce
- 1/4 cup plain greek yogurt
- 2 tbsp Green Onion
- 1/4 cup Red Onion
- 1 cup Shredded Cheddar Cheese
- 1/2 tsp Garlic Powder
- 1/2 tsp Sea Salt to taste
- 2 tbsp Melted Butter
Combine shredded chicken, buffalo sauce, melted butter, and cheese in a mixing bowl, stirring until the mixture is rich, glossy, and fully coated.
Warm each tortilla in a dry skillet over medium heat for 15–20 seconds per side until soft and flexible to prevent cracking.
Add about 2 tablespoons of filling to each tortilla, roll tightly, and place seam-side down on a baking sheet to hold their shape.
Heat oil in a skillet over medium heat until shimmering, then fry the taquitos seam-side down for 1–2 minutes per side until golden and crisp. Transfer to paper towels to drain.
Mix sour cream (or Greek yogurt) with ranch or blue cheese dressing and a little chopped chives in a small bowl to make a cool, creamy dip.
Arrange the taquitos on a platter, drizzle with extra buffalo sauce, and serve with the dip. Add more chives or crumbled cheese on top if you like.
Why These Taquitos Never Last in My Kitchen?
• Crunch That Feels Like a Win
There’s nothing like that first bite — the tortilla cracks just a little and you instantly feel proud of yourself.
• The Perfect Snack-Dinner Hybrid
These work for game night, late-night cravings, or those “I want to eat with my hands” days.
• Leftover Chicken Heroes
Any time I have leftover chicken, these taquitos swoop in to save the day like the crispy little champions they are.
• Spicy but Not Dangerous
The buffalo sauce brings heat, but not the kind that makes you rethink your life choices.
• They Look Harder Than They Are
People think I “worked” on these. Please. I mixed, rolled, and baked. That’s it.
• Greek Yogurt Magic
The yogurt makes them creamy without being heavy — and somehow makes me feel like I made a balanced decision.
• Wallet-Friendly, Stress-Free
Only a few ingredients and almost zero effort. My kind of cooking.
• Dunking Sauce Satisfaction
There’s a special joy in dipping a crispy taquito into something cool and creamy. Top-tier happiness.
Things I’ve Learned After Making These Too Many Times!
• Warm the Tortillas First
If you try to roll cold corn tortillas, they crack like my confidence when I burn garlic. Heat them 20–30 seconds so they’re flexible.
• Don’t Overstuff
I promise you — less is more. Overfilling leads to tearing, leaking, and a lot of muttering under your breath.
• Toss the Chicken Well
Mix the buffalo sauce, yogurt, and seasonings until the chicken is really coated. Every bite should taste like something.
• Cheddar Melts Like a Dream
You can use mozzarella, but cheddar gives the best pull and the sharpness cuts through the spice.
• Brush with Butter for Crispy Magic
The melted butter on top isn’t optional. It’s what makes the edges golden and perfect.
• Use Parchment Paper
I once baked these directly on the tray. The sticking… the peeling… the heartbreak. Never again.
• Save Some Sauce for Dipping
A little extra buffalo sauce + Greek yogurt = unbeatable dip. You’re welcome.
• Reheat in the Air Fryer
If you have leftovers (you won’t), a quick air-fry makes them crispy again like they’re fresh out of the oven.
Easy Variations to Change the Mood
- Extra Cheesy Version
Add cream cheese or a cheese blend to the filling for ultra-melty centers.
- Milder Crowd-Friendly Option
Use less buffalo sauce and add more yogurt for a gentler heat.
- Spicy Lover’s Upgrade
Add hot sauce, cayenne, or chopped jalapeños if you like living on the edge.
- BBQ Chicken Swap
Replace buffalo sauce with BBQ sauce for a sweeter, smokier version.
- Air Fryer Method
Air fry at 375°F until golden and crisp for an even faster batch.
- Flour Tortilla Version
Softer, less crackly, but still delicious if corn tortillas aren’t your thing.
Make-Ahead & Storage Tips (The Realistic Version)
- Prep Ahead, Bake Later
Roll them ahead of time, cover, and refrigerate for up to 24 hours before baking.
- Freezer-Friendly Option
Freeze unbaked taquitos and bake straight from frozen — just add a few extra minutes.
- Best Way to Reheat
Oven or air fryer is the move. Microwave works, but you’ll lose the crunch.
- Avoid Stacking While Hot
Let them cool slightly so the steam doesn’t make them soggy.
- Sauce on the Side
Always store dipping sauce separately to keep everything fresh.
- They Reheat Better Than You’d Expect
A quick crisp brings them right back to life.
Before You Preheat the Oven One More Time!
If you ever need a quick win, something comforting, crispy, spicy, and ridiculously easy — make these Buffalo Chicken Taquitos. They turn a simple leftover into something that feels like a celebration.
And if the first batch isn’t perfect, just roll another one.
Honestly, that’s half the fun.
FAQs
- Can I make these taquitos ahead of time?
Yes. You can roll them in advance and refrigerate or freeze until ready to bake.
- Are these very spicy?
They have a noticeable kick, but it’s manageable. You can easily adjust the heat level.
- Can I use rotisserie chicken?
Absolutely. Rotisserie chicken works perfectly and saves time.
- What’s the best cheese for buffalo taquitos?
Cheddar is ideal, but a blend or mozzarella also works well.
- Can I air fry these instead of baking?
Yes. Air frying makes them extra crispy and even faster.
- How do I keep corn tortillas from cracking?
Warm them briefly before rolling — it makes all the difference.
- Are these good for kids?
Yes, especially if you reduce the buffalo sauce and keep the dip mild.
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