Description
Crispy and creamy Buffalo Chicken Taquitos, packed with bold flavors and a perfect finger food for any occasion.
Ingredients
- 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)
- Optional: chopped green onions and sour cream for serving
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Heat a little oil in a skillet over medium heat. Cook chicken breasts 6–8 minutes per side until the internal temperature reaches 165°F (74°C). Remove and let rest a few minutes.
- Shred the chicken with two forks or in a stand mixer on low until flakes form.
- In a bowl, combine the shredded chicken, buffalo sauce, and the softened cream cheese. Stir until evenly coated, then fold in the shredded cheddar.
- Warm the tortillas 10–15 seconds in the microwave or briefly in a skillet.
- Place about 2–3 tablespoons of filling along one edge of each tortilla, roll tightly, and place seam-side down on the prepared baking sheet.
- Bake for 15–20 minutes, until golden and crispy. For an extra-crisp finish, broil 1–2 minutes while watching closely.
- Serve hot topped with chopped green onions and a dollop of sour cream.
Notes
For a gluten-free version, swap in pliable corn or gluten-free tortillas. Shredded rotisserie chicken can save time. Brush each tortilla with oil for extra crispness.