Description

These Jalapeño Cream Cheese Buffalo Chicken Taquitos are a spicy, creamy, and crispy snack or appetizer perfect for game day or casual gatherings. Shredded chicken is mixed with buffalo sauce, cream cheese, and pickled jalapeños, then wrapped in small flour tortillas with cheddar and mozzarella cheese. Baked to golden perfection, these taquitos offer a flavorful kick with a gooey cheesy finish.

Ingredients

Scale

Filling Ingredients

1 lb cooked chicken, shredded
1/4 cup buffalo sauce
4 oz cream cheese, softened
1/4 cup sour cream
1/4 cup pickled jalapeños, chopped
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp salt

Assembly Ingredients

8-10 small flour tortillas
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese

Finishing

Olive oil spray or brush

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Instructions

Preheat Oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper to ensure the taquitos bake evenly and don’t stick.
Mix Chicken Filling: In a large mixing bowl, combine the shredded cooked chicken, buffalo sauce, softened cream cheese, sour cream, chopped pickled jalapeños, garlic powder, onion powder, smoked paprika, ground cumin, and salt. Stir thoroughly until all ingredients are well incorporated and creamy.
Assemble Taquitos: Lay out each small flour tortilla on a flat surface and spoon about 2-3 tablespoons of the buffalo chicken mixture down the center. Sprinkle cheddar and mozzarella cheese evenly on top of the filling. Roll each tortilla tightly around the filling and place it seam-side down on the prepared baking sheet. Repeat this process for all tortillas.
Bake: Lightly spray or brush the rolled taquitos with olive oil to help them crisp up while baking. Place the baking sheet in the preheated oven and bake the taquitos for 15-20 minutes, or until they turn golden brown and crispy.
Serve: Remove the taquitos from the oven and let them cool slightly. Serve them warm with your favorite dipping sauces such as ranch or extra buffalo sauce for added flavor.

Notes

You can substitute cooked rotisserie chicken for convenience.
Adjust the amount of jalapeños to control the heat level.
If you prefer a crispier texture, broil the taquitos for an additional 1-2 minutes at the end of baking—watch carefully to avoid burning.
These taquitos can be assembled ahead of time and refrigerated before baking.
Use corn tortillas for a gluten-free option, but they may be less pliable and require warming before rolling.