Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup buffalo sauce
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 8 flour tortillas (8-inch)
- Chopped green onions (optional)
- Sour cream (optional)
- Cilantro (optional)
- Lime wedges (optional)
- Extra buffalo sauce (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Cook chicken in a skillet over medium heat until fully cooked (about 20 minutes). Allow to cool before shredding.
- In a bowl, combine shredded chicken with buffalo sauce and cream cheese until well mixed.
- Lay tortillas flat and fill each with the chicken mixture. Roll tightly and secure with toothpicks if needed.
- Place rolled taquitos seam-side down on a parchment-lined baking sheet.
- Bake for 15-20 minutes, or until golden brown and crispy.
- Serve topped with chopped green onions and a dollop of sour cream.
Notes
Heat tortillas briefly to avoid cracking when rolling. Use shredded rotisserie chicken to save time, and lightly spray or brush the taquitos with oil for extra crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 2 taquitos
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Buffalo chicken, taquitos, baked, easy recipe, game day snacks, appetizers