Description

These Buffalo Chicken Taquitos are a crispy, flavorful appetizer featuring a creamy, spicy chicken filling wrapped in corn tortillas and baked to perfection. Paired with a cooling, herbal Cilantro Ranch dipping sauce, they make for a deliciously addictive snack or party food.

Ingredients

Scale

For the Taquitos

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

Preheat the Oven: Set the oven to 425°F and prepare a large baking sheet by lightly greasing it or lining it with parchment paper to prevent sticking and ensure even baking.
Make the Chicken Filling: In a large bowl, combine the cooked shredded chicken, softened cream cheese, fresh chopped jalapeño, pickled jalapeños, cilantro, dill, and sliced green onions. Add the shredded cheese and buffalo sauce, then stir thoroughly until you have a creamy and evenly blended filling.
Prepare the Tortillas: Warm the corn tortillas for 30–60 seconds in the microwave or on a skillet until they become soft and flexible. This step prevents cracking when you roll the taquitos.
Assemble the Taquitos: Lightly brush one side of each tortilla with olive oil. Spoon about 2 tablespoons of the chicken filling down the center of the non-oiled side. Roll each tortilla tightly around the filling and place seam-side down on the prepared baking sheet for secure baking.
Bake Until Crispy: Bake the taquitos for 5–8 minutes, then carefully flip each one. Continue baking for another 5 minutes or until the taquitos are golden brown and crispy on all sides. Remove from the oven and let them cool slightly before serving.
Make the Cilantro Ranch: In a mixing bowl, whisk together Greek yogurt or sour cream, buttermilk, parsley, cilantro, dill, garlic powder, onion powder, and salt until the mixture is smooth. For an even smoother consistency, blend the ingredients until creamy. Adjust seasoning to taste.
Serve and Garnish: Arrange the baked taquitos on a serving platter. Optionally drizzle extra buffalo sauce over them for extra heat. Serve alongside the cilantro ranch dressing for dipping. Garnish with extra fresh herbs or a sprinkle of sliced green onions for freshness and color.

Notes

For less heat, remove seeds from the fresh jalapeño or reduce the amount of pickled jalapeños.
Warming tortillas is crucial to prevent cracking when rolling the taquitos.
You can make the cilantro ranch a day ahead and keep refrigerated for a more developed flavor.
Use gluten-free corn tortillas to keep this recipe gluten-free.
Adjust the buffalo sauce amount to control spiciness level.
Leftover taquitos can be reheated in the oven for best crispiness.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Keywords: Buffalo chicken taquitos, spicy chicken appetizers, baked taquitos, creamy cilantro ranch, party snacks, easy chicken recipes