Do you love Buffalo Chicken Dip? Do you love flour tortillas? If you answered yes, this recipe is for you! I’ve combined two of my favorites into one super recipe…Buffalo Chicken Taquitos.
My family can throw down on on some Buffalo Chicken Dip. It’s one of those recipes that’s a given on Game Day or when we have a gathering. Recently, I started thinking of a fun way to jazz up this recipe and Taquitos hit me like a ton of bricks. We love taquitos! I got to wondering how Buffalo Chicken Dip would taste if I rolled it up in a flour tortilla? AMAZING…that’s how they turned out!
The hubby is a huge connoisseur of Buffalo Wings and he loves these Buffalo Chicken Taquitos. Seriously, I love them too! I do change up one of the main ingredients from Buffalo Chicken Dip…canned chicken. I’m not a big fan of the canned chicken so I use a rotisserie chicken but it’s totally up to you.
Lacie’s Easy Peasy Pleasy Tips
- The serving amount depends on if you keep the Buffalo Chicken Taquitos whole or cut them in half. If you need less, keep them whole. If you need more, cut them in half.
- I love a dipper for Taquitos so I set out a small dipping bowl of Ranch. Since it’s Buffalo Chicken Taquitos, you could even try Blue Cheese as a dipper.
- Add a bowl of Buffalo Sauce for those who are daring.
Buffalo Chicken Taquitos
Ingredients
- 1 pkg cream cheese, softened (8 ounce)
- 1/2 cup ranch dressing
- 1/2 cup buffalo sauce
- 1 rotisserie chicken, shredded
- 1 cup shredded cheddar cheese
- 24 flour tortillas, fajita size
- non-stick spray
Directions
- Preheat oven to 450 degrees.
- Spray a baking sheet with non-stick cooking spray and set aside.
- Mix softened cream cheese, ranch dressing, and buffalo sauce until well combined in a large bowl. The mixture should be smooth.
- Mix the shredded rotisserie chicken and shredded cheese into the cream cheese mixture.
- For each Taquito, spoon a large tablespoon of the chicken mixture onto each flour tortilla. Spread in a thin line from one side to the other.
- Roll each tortilla up tightly around the chicken mixture and place seam side down on the baking sheet.
- Continue assembling each taquito one at a time until you’re done.
- Once all taquitos have been assembled and placed on the baking sheet, generously spray the tops with non-stick cooking spray.
- Bake for 10 minutes. Pull from oven and flip taquitos over. Bake for an additional 5 minutes or until golden brown.
easypeasypleasy.com
Yummo, right?!
Whatever you decide to do…try this recipe! If you got this far in the blog post then you must love these flavors. Give it a go…everyone will love this handheld snack at your party.
These look so delicious! I love taquitos especially chicken.
Have you tried freezing these?
Hi Emily! I haven’t tried to freeze this recipe yet…we haven’t had many leftovers…lol! Any leftovers we have, I keep in the fridge and my husband throws in the toaster oven throughout the week. I bet they would freeze up perfect though. I would just roll up the Taquitos and place in a freezer bag. Don’t bake. Then when you’re ready to cook, place frozen Taquitos on a baking sheet, seam side down and bake. I would keep the temp the same and allow for 5 to 10 more minutes of cooking time. Great question! I’ll freeze some next time just to make sure.
What kind of buffalo sauce do you prefer to use?
Hey Taylor. I use Franks.
Can I use two chicken breasts?
I think 2 big chicken breasts would work for perfect for this recipe. If they are on the smaller side then you should add another one. Thanks for the great question Audri!
You can also use 3 large cans of Kirkland Canned Chicken. And, I freeze them all the time. Works great!
Canned chicken would work too. I used canned chicken for lots of recipes until rotisserie chicken became easily accessible. I just love a rotisserie chicken.
This dish looks SO deliciously good. I wish I could eat that right now!
Hi Maggie! Girl, all you need are 6 simple ingredients. They literally get eaten up at my get togethers. Thanks for stopping by!
Hello,
Going to try this recipe as an appetizer for a party I’m hosting and I want to cut them in half…do I cut the tortilla in half before I prepare to cook or after they are cooked?
Hey Melissa! I hope your party turns out great! Make it easy on yourself and cut them after they are cooked. Less time to fill and roll if cut afterwards. Use a serrated knife and run back and forth. Let me know how it goes!!
Can you fry these?
I bet you could. You probably should fold in the ends so the filling doesn’t come out. It’ll be like a buffalo chicken chimichanga which sounds delicious!
Hi, I’m planning on making these for a party and was wondering if I could roll up the tortillas and keep them in the fridge overnight and then bake them the next day?
Hi Yashika! Absolutely. Just make sure not to over fill and keep them seam-side down while in the fridge. Then adjust your bake time. Let them bake an additional 10 minutes and check. You can also take them out of the fridge, place on pan and let set of the counter for a bit before baking as well. These are always a huge hit for my gatherings, I hope they turn out just as good for you!! 😊