Baked Buffalo Chicken Taquitos

I’ve seen several recipes for buffalo chicken taquitos on Pinterest lately, but none of them were exactly what I was looking for, so I made a few adjustments and came up with this version.  I typically get between 14-16 taquitos, depending on the amount of chicken I use.

Rotisserie chicken is great for taquitos, but you could also cook and shred your own chicken.  And don’t be afraid to add a little extra cheese or hot sauce, depending on your preferences.  These freeze well (either before or after baking).


Baked Buffalo Chicken Taquitos
Prep time
Cook time
Total time
Serves: 12 servigs
  • 1 (2 lb.) rotisserie chicken, shredded (about 3 cups)
  • 8 ounces cream cheese, softened
  • 1 cup shredded mozzarella or Monterrey Jack cheese
  • 1/4 cup hot sauce
  • 2 teaspoons ranch dressing mix
  • 2-3 green onions, finely chopped
  • 8-inch flour tortillas
  • Non-stick cooking spray
  • Ranch or blue cheese dressing.
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, mix shredded chicken, softened cream cheese, shredded cheese, hot sauce, ranch dressing mix and green onions.
  3. Roll 2-3 tablespoons of the mixture into each flour tortilla.
  4. Place the taquitos on a lightly greased baking sheet and spray with non-stick cooking spray. Bake for about 15 minutes or until golden brown.
  5. Serve with ranch or blue cheese dressing for dipping.

Who Dished It Up First: Inspired by this recipe, found on Pinterest.



  1. These look delicious! Perfect party food.

  2. I do love recipes that start out with a rotisserie chicken. Half the work is done. This looks yummy, thanks for perfecting it. I’ll make it for dinner this week.

  3. I’m totally bookmarking this to make for dinner soon! This sounds so good. :)

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