Buffalo Chicken Taquitos
These Easy Buffalo Chicken Taquitos are the perfect quick and crispy snack! Spicy buffalo chicken and melted cheddar cheese are rolled into golden-brown corn tortillas and fried until perfectly crisp. Ready in just 15 minutes, they're ideal for game day, parties, or a fast weeknight dinner. For another delicious buffalo-flavored recipe, try our Buffalo Chicken Dip.
Servings: 6 servings (2 taquitos each)
Calories: 330kcal
Equipment
- Large Skillet For frying taquitos.
- Mixing Bowl For combining filling.
- Tongs For flipping taquitos.
Ingredients
- 2 cups shredded cooked chicken
- 6 to 8 corn tortillas
- 0.5 cup buffalo sauce
- 0.25 cup plain Greek yogurt
- 2 tbsp green onion, chopped
- 0.25 cup red onion, finely chopped
- 1 cup shredded cheddar cheese
- 0.5 tsp garlic powder
- 0.5 tsp sea salt (to taste)
- 2 tbsp melted butter
Instructions
- In a mixing bowl, combine shredded chicken, buffalo sauce, melted butter, cheddar cheese, Greek yogurt, green onions, red onion, garlic powder, and salt. Stir until well combined.
- In a dry skillet over medium heat, warm each tortilla for 15-20 seconds per side until soft and flexible.
- Spoon about 2 tablespoons of filling onto each tortilla. Roll tightly and place seam-side down on a plate or baking sheet.
- Heat oil in a skillet over medium heat. Fry taquitos seam-side down for 1-2 minutes per side, until golden and crisp. Drain on paper towels.
- Arrange on a platter. Drizzle with extra buffalo sauce if desired. Serve with ranch or blue cheese dressing for dipping.
Notes
Pro Tips: Warm corn tortillas in a dry skillet for 15-20 seconds per side to prevent cracking. Roll tightly and place seam-side down when frying. For a lighter option, bake at 400°F for 10-12 minutes. Use leftover rotisserie chicken for an even faster shortcut. Serve with ranch or blue cheese dressing to balance the heat. These taquitos can be frozen uncooked for up to 3 months.