Buffalo Chicken Taquitos with Shredded Chicken

Ingredients & Recipe Variations

Of course, you’ll need buffalo sauce in addition to shredded chicken. I like to use Frank’s RedHot Buffalo sauce, but you can use whatever hot sauce your family loves.

To finish up the filling, you just need green onions, celery, and cheese. Look for the smaller 6-inch flour tortillas at your grocery store. The larger tortillas will work, but you won’t be able to make as many. (Note: corn tortillas don’t work as well in this recipe.)

Variations:

• Try creamy Monterey Jack or gooey mozzarella instead of cheddar cheese.
• If you’re not a fan of blue cheese, use more shredded cheese instead.
• Add a pinch or two of cayenne pepper to the filling mixture if you want spicier taquitos.

Out of something you need? Check out our free ingredient substitutions printable!

Ang’s Recipe Tips

• Tortillas can be tricky to work with sometimes, so I pop a few at a time into the microwave for 20 seconds, which helps keep them from tearing or cracking. (You can also heat them in a dry pan for a minute or so.) Having the tortillas pliable makes them easy to roll.
• To prevent your taquitos from unrolling during baking, roll them tightly and then (and this is a big one) place them seam-side down on the baking sheet.
• Lightly spray the assembled taquitos with cooking spray or give them a light brush of oil or melted butter. This will help hold everything in place and crisp the taquitos beautifully.
• Scroll down to the recipe card below for my make-ahead tips.

Storage

To Store: Leftover Buffalo chicken taquitos should be stored in an airtight container or bag in the fridge for up to 3 days. (These are my favorite airtight containers.)

To Reheat: Place the taquitos on a sheet pan and place a sheet of tin foil over the top – but don’t seal the edges down. (The tin foil will keep the tortillas from browning too much, but sealing the foil tight will result in them steaming instead of baking.)

Bake at 375°F (191°C) for 10-15 minutes until heated through

Note: You can also microwave 2-3 taquitos in 30-second intervals until heated throughout, but they won’t be as crispy.

To Freeze: For best results, assemble the taquitos and place them in a single layer on a parchment-lined baking sheet with the seam side down. Flash freeze them uncovered for 1 hour before transferring them to a freezer bag or container. (This keeps them from sticking together.)

Stored properly, they will keep in the freezer for up to 3 months.

Once frozen, you can cook the taquitos from frozen at 375°F (191°C) for 22-25 minutes.

Serving Suggestions

These buffalo chicken taquitos are perfect on their own, but you can take them up a notch with some fun toppings and sides!