Description
They’re baked (not fried), easy to prep, and guaranteed to vanish faster than halftime snacks. Whether you’re hosting game day, feeding a crowd, or just craving something bold and comforting, these taquitos deliver big flavor with minimal effort.
Ingredients
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2 cups cooked, shredded chicken (rotisserie works great)
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4 oz cream cheese, softened
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½ cup Buffalo wing sauce (Frank’s RedHot recommended)
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1 cup shredded cheddar, Monterey Jack, or a blend
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¼ cup ranch or blue cheese dressing
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10–12 small (6-inch) flour tortillas
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2 green onions, finely chopped (optional)
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Cooking spray or 2 tbsp melted butter
For Serving
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Extra ranch or blue cheese dressing
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Celery and carrot sticks
Instructions
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Preheat the Oven
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. -
Make the Filling
In a large bowl, mix cream cheese, Buffalo sauce, and ranch or blue cheese dressing until smooth.
Stir in shredded cheese and green onions. -
Add Chicken
Fold in shredded chicken until evenly coated. Taste and adjust heat if needed. -
Warm & Roll
Warm tortillas in the microwave between damp paper towels for 20–30 seconds.
Spoon 2–3 tablespoons of filling in a line near the bottom of each tortilla.
Roll tightly and place seam-side down on the baking sheet. -
Brush & Bake
Brush with melted butter or spray lightly with cooking spray.
Bake for 15–18 minutes, until crisp and golden. -
Cool Slightly & Serve
Let cool for 5 minutes before serving—filling will be hot!
Notes
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Don’t overfill—this prevents splitting
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Warm tortillas are essential for clean rolling
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Butter gives the best golden color, but spray works too
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Bake on high heat for maximum crunch