Introduction

These Buffalo Chicken Taquitos with Creamy Cilantro Ranch are a crowd-pleasing appetizer or snack. Crispy, spicy, and flavorful, they combine tender shredded chicken with tangy buffalo sauce, wrapped in crisp corn tortillas. Served with a refreshing cilantro ranch dip, they’re perfect for any occasion.

The image shows a stack of five rolled tortillas filled with shredded orange-colored chicken mixed with bits of green peppers, all slightly crispy and browned on the edges. Each taco is topped with a creamy white sauce drizzled in thin lines along the top, sprinkled with chopped green herbs and coarse salt. The tacos lie closely together, showing the different layers of crispy, soft tortilla and juicy filling inside. The plate underneath is white, and the background is a clean white marbled texture, making the warm colors of the tacos stand out. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups cooked shredded chicken

4 ounces cream cheese, softened

1 fresh jalapeño, chopped (remove seeds for less heat)

2 tablespoons chopped pickled jalapeños

¼ cup chopped fresh cilantro

2 tablespoons chopped fresh dill

2 green onions, sliced

⅓ cup buffalo sauce

1 cup shredded pepper jack or cheddar cheese

16–20 small corn tortillas, warmed

Olive oil for brushing

For the Cilantro Ranch:

½ cup plain Greek yogurt or sour cream

½ cup buttermilk

¼ cup chopped parsley

¼ cup chopped cilantro

2 tablespoons chopped dill

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

Instructions

Step 1: Preheat the oven to 425°F and prepare a large baking sheet by lightly greasing it or lining it with parchment paper.

Step 2: In a large bowl, combine shredded chicken, softened cream cheese, chopped fresh jalapeño, pickled jalapeños, cilantro, dill, and green onions.

Step 3: Add the shredded cheese and buffalo sauce, then stir until the mixture is evenly blended and creamy.

Step 4: Warm the tortillas for 30–60 seconds in the microwave or on a skillet until they’re soft and flexible to prevent cracking when rolled.

Step 5: Brush each tortilla lightly with olive oil on one side. Spoon about 2 tablespoons of the chicken filling down the center of the non-oiled side. Roll tightly and place seam-side down on the prepared baking sheet.

Step 6: Bake for 5–8 minutes, then carefully flip each taquito. Continue baking for another 5 minutes, or until golden and crisp. Remove from the oven and let cool slightly before serving.

Step 7: To make the cilantro ranch, whisk together yogurt, buttermilk, parsley, cilantro, dill, garlic powder, onion powder, and salt until smooth. Adjust seasoning to taste. For a smoother texture, blend the ingredients until creamy.

Step 8: Arrange the taquitos on a platter and drizzle with extra buffalo sauce if desired. Serve with the cilantro ranch on the side for dipping. Garnish with fresh herbs or a sprinkle of green onions.

Tips & Variations

Use flour tortillas if corn tortillas crack too much during rolling.

For extra crispiness, lightly spray or brush taquitos with olive oil before baking.

Add shredded cooked bacon or finely chopped red onion to the filling for more flavor.

Make the cilantro ranch ahead and keep chilled to enhance flavor.

Substitute buffalo sauce with your favorite hot sauce or barbecue sauce for different flavor profiles.

FAQs

Can I freeze the taquitos?

Yes, you can freeze assembled but unbaked taquitos. Arrange them on a baking sheet to freeze individually, then transfer to a freezer bag. Bake them straight from frozen, adding a few extra minutes to the baking time.

Can I make the filling ahead of time?

Absolutely. Prepare the chicken filling a day ahead and store it in the refrigerator. Assemble taquitos just before baking to keep tortillas from becoming soggy.