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pile of buffalo chicken taquitos drizzled with buffalo ranch
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5 from 6 votes

Baked Buffalo Chicken Taquitos

These Buffalo Chicken Taquitos are the perfect crowd-pleasing appetizer! Cheesy buffalo chicken filling is rolled up in flour tortillas and baked until crispy. Serve with an easy buffalo ranch and sprinkled with green onions and blue cheese crumbles!
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Course: Appetizer, Main Course
Cuisine: American
Keyword: buffalo chicken recipe, recipes using rotisserie chicken
Servings: 6 servings
Calories: 557kcal


  • 4 oz cream cheese softened to room temperature
  • 1/3 cup buffalo wing sauce I use Franks red hot buffalo wing sauce
  • 1/4 cup ranch dressing
  • 3 cups shredded cooked chicken from a rotisserie chicken or leftovers
  • 1 1/3 cups shredded cheddar cheese
  • 1/3 cup blue cheese crumbles
  • 12 fajita or soft taco sized flour tortillas
  • cooking spray I like to use an avocado oil spray
  • additional blue cheese crumbles for garnish
  • sliced green onions for garnish

Buffalo ranch dipping sauce

  • 1 cup ranch dressing
  • 2 - 3 Tbsp buffalo wing sauce


  • Preheat oven to 450°F and line a rimmed baking sheet with foil, and set aside.
  • In a mixing bowl, add cream cheese, wing sauce, and ranch dressing and beat with a hand mixer until smooth and creamy. You could try using a whisk here, but I found a hand mixer incorporated the ingredients better.
  • Stir in shredded chicken, blue cheese, and shredded cheddar.  Stir until well combined.
  • Microwave tortillas for about 10-20 seconds, until warm.  They’ll be easier to roll this way, with minimal breaking.
  • Place about 2 1/2 Tbsp of the chicken filling in a line on the tortilla.  Starting with the bottom edge, roll the tortilla up towards the top, rolling it up into a cigar-like log shape.
  • Place on prepared baking sheet and repeat with remaining tortillas and filling.  Spray with cooking spray.
  • Bake in preheated oven for 9-10 minutes.  Flip taquitos over and bake another 3-5 minutes until golden brown.
  • While taquitos are baking, whisk together ranch dressing and 2-3 Tbsp of wing sauce.
  • Serve taquitos with buffalo ranch dressing, additional blue cheese crumbles and sliced green onions.


  1. Recipe makes 12 taquitos.

Air Fryer Directions

  1. Assemble taquitos as directed.
  2. Air fry in a single layer at 400°F for about 12 minutes, turning over halfway through.
  3. If your air fryer basket won't fit all 12 in a single layer without overcrowding, split the cooking process up into 2 batches.

Frying Directions

  1. Assemble taquitos as directed.
  2. Heat about 1/2 - 1 inch of vegetable, canola, avocado, or peanut oil in a large deep skillet, over MED heat.
  3. While the oil is heating up, add some paper towels to a baking sheet and top that with a wire cooling rack.  Set this relatively near your stove.
  4. Test the oil by either using a candy/frying thermometer (you're looking for 350°F), or tearing off a small piece of a flour tortilla and adding it to the oil. 
  5. If the tortilla sinks to the bottom and doesn't bubble, the oil isn't ready yet.  If it gets golden brown really quickly, the oil is too hot.
  6. When the oil is ready, add 4-5 taquitos at a time into the hot oil, seam side down.  Fry for about 1 1/2 minutes per side, or 3 minutes total, until golden brown and crispy.
  7. Set aside on the cooling rack and repeat with any remaining taquitos.


Calories: 557kcal | Carbohydrates: 6g | Protein: 27g | Fat: 47g | Saturated Fat: 16g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 12g | Cholesterol: 122mg | Sodium: 1727mg | Potassium: 264mg | Fiber: 1g | Sugar: 2g | Vitamin A: 610IU | Vitamin C: 2mg | Calcium: 265mg | Iron: 1mg