Name: Buffalo Chicken Taquitos
Prep time: 15 min
Cook time: 315 min
Total time: 330 min
Ingredients: 3 boneless (skinless chicken breasts); 1 cup chicken broth; 1 pinch paprika (or to taste); Salt and ground black pepper (to taste); ¾ cup Buffalo wing sauce (e.g., Frank’s® RedHot); 1 4 oz package cream cheese, softened; 1 1 oz package ranch dressing mix; 10 6-inch flour tortillas; ½ cup shredded Cheddar–Monterey Jack cheese blend; 2 tablespoons peanut oil (or other neutral oil)

Cream cheese, shredded chicken, Buffalo sauce, tortillas—these Buffalo Chicken Taquitos are spicy, creamy, and ridiculously easy.

There’s something kind of magical about food that doesn’t ask much from you. You know what I mean? No big prep, no complicated timing, no crying over cutting onions (though let’s be real, that happens anyway). These Buffalo Chicken Taquitos are exactly that kind of magic.

I threw them together on one of those days where I couldn’t even remember what was stressing me out, just that I’d hit my breaking point around 2:37 p.m. I needed comfort. But not the lay-on-the-couch-and-eat-ice-cream-straight-from-the-carton kind. I needed the wrap-something-spicy-in-a-tortilla-and-make-it-golden kind.

It wasn’t the first time I made them—but that day? It reminded me why I keep coming back to them. They’re warm, messy, a little chaotic (you will drip some sauce), and somehow incredibly grounding. Like, everything might be falling apart, but at least these taquitos are holding it together.

Why You’ll Love This Buffalo Chicken Taquitos Recipe?

First of all—they taste like your favorite wings. Only there’s no fryer. No bones. No pile of used napkins threatening to become a biohazard on your coffee table.

They’re spicy but creamy. Cheesy but not overkill. And wrapped in a golden tortilla that’s crispy in places and soft in others, which sounds like a flaw but honestly makes them better. They’re a little unpredictable. In a good way.

Also? You make them mostly in a slow cooker. So even on your worst day, you can still pull these off and feel like a genius. I’ve made them while wearing mismatched socks, holding a baby, answering emails, and crying in the kitchen. Not all at once. (Okay, maybe once.)

And when they hit the table—game night, random Tuesday dinner, even brunch once because why not?—they disappear.

Ingredient Notes:

Alright, here’s the ingredient rundown. But full disclosure—I don’t always measure. And somehow they still come out great.

Chicken breasts – I usually go with boneless, skinless. But one time I used leftover rotisserie chicken and it was chef’s kiss. Less effort, more flavor.
Chicken broth – Adds moisture while the chicken cooks down. I once used vegetable broth and no one knew.
Paprika, salt, pepper – Simple spices. You can add garlic powder, onion powder… whatever gets you excited.
Buffalo sauce – Frank’s is my forever go-to. It’s nostalgic and the heat level is just right. You do you, though. Want it hotter? Go wild.
Cream cheese – It’s messy when you stir it in, but eventually it melts and makes the filling so smooth and rich it’s borderline dangerous.
Ranch dressing mix – Adds a hit of herby flavor that balances the heat. I’ve used actual ranch dressing when I was out of the dry mix. Still good.
Flour tortillas – 6-inch ones work best for that classic taquito roll. Corn tortillas are great too, but trickier to work with.
Cheddar-Monterey Jack – Melty, gooey goodness. Use whatever’s in the fridge. I’ve done mozzarella and even a weird cheddar-swiss blend once.
Peanut oil – Just a quick brush on the taquitos before baking helps them crisp up. Any neutral oil is fine.

How To Make Buffalo Chicken Taquitos?

Step 1: The slow cooker saves the day
Toss your chicken into the slow cooker. Add broth, paprika, salt, pepper. Put the lid on, set it to Low, and forget about it for four-ish hours. Use that time however you want—binge a show, stare at your ceiling, or just do nothing. No pressure.

Step 2: The filling gets real
Once the chicken is fall-apart soft, drain the broth (carefully, I’ve almost dumped the whole thing more than once), then shred it right there in the pot. Add Buffalo sauce, cream cheese, and ranch seasoning. Stir it all together until it looks like something you’d find in a dip bowl at a party you actually wanted to be at. Let it cook another hour so the flavors can hang out.

Step 3: Roll ‘em like you mean it
Preheat your oven to 425°F. Lay out your tortillas, scoop some filling onto each one, sprinkle with cheese, and roll them up like tiny edible sleeping bags. Place seam-side down on a baking sheet. (I use parchment paper when I remember.)

Step 4: A little oil and a little love
Brush the rolled taquitos with oil—just enough to give them that golden finish. Then bake for about 15 minutes, flipping every 5 minutes. They’ll brown a little unevenly and that’s okay. Let them be who they are.

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Step 5: Eat. Immediately.
I usually serve them with ranch or blue cheese (depends on the crowd), maybe celery if I’m feeling balanced. But mostly, I eat one straight off the tray while standing over the oven like a gremlin. It’s fine.

Storage Options:

Fridge: Store in a container and reheat in the oven or air fryer so they crisp back up. Microwave works, but they’ll be soft. Still good, though.

Freezer: Roll them but don’t bake—freeze flat on a tray, then store in a bag. Bake straight from frozen at 400°F for 20–25 minutes.

Pro tip: Freeze a few unbaked taquitos in pairs for emergency snack attacks. Your future self will be grateful.

Variations and Substitutions:

Shredded rotisserie chicken – Skip the slow cooker, mix everything cold, then roll and bake. Lifesaver on busy nights.
BBQ sauce instead of Buffalo – For that sweet-spicy vibe. Really good with a little smoked gouda.
Add-ins – Jalapeños, green onions, leftover roasted veggies. It’s basically a choose-your-own-filling adventure.
Switch up the cheese – Pepper jack for heat, mozzarella for stretch, even crumbled blue cheese if you’re feeling bold.
Breakfast version? – Once added scrambled eggs and bacon. It was weird. But good. Would do again.

What to Serve with Buffalo Chicken Taquitos?

I mean, they’re pretty perfect on their own. But if you wanna round things out:

Ranch or blue cheese dressing – Don’t skip the dip.
Celery and carrots – Classic. Crunchy. Cooling.
Side salad – Something acidic to balance the richness.
Mac & cheese – For full-on comfort food mode.
Beer, iced tea, or a cold Dr. Pepper – You know what drink pairs with Buffalo better than I do.

Frequently Asked Questions:

Can I make these ahead of time?
Yep. Make the filling days in advance. Or roll the taquitos, store in the fridge, and bake when you’re ready.

Can I air fry them?
Absolutely. 375°F for about 10–12 minutes. Flip once. They come out super crisp.

Too spicy for kids?
Depends on your kid. Mine liked them with mild sauce and extra cheese. Try adding a little sour cream to the mix to mellow things out.

You know those recipes that feel like they were made for you? Like they just get your chaotic schedule, your craving for comfort, your love of cheese? These Buffalo Chicken Taquitos are that for me. They’re not perfect. Neither am I. But they’re dependable, spicy, a little messy, and always satisfying.

So—what would you stuff inside yours? Got a weird combo you’ve tried? Or are you just here for the Buffalo sauce and melty cheese (same)? Let’s talk. Drop a comment, shoot me a message, or just quietly nod along while making these in your kitchen.

I’ll be over here, rolling my fifth one.

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Planning to try this recipe soon? Pin it for a quick find later!

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Planning to try this recipe soon? Pin it for a quick find later!

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