Appetizers,  Gluten Free,  Main Course,  Mexican/Latin,  Poultry

Buffalo Chicken Taquitos

Buffalo Chicken Taquitos2

Once you’ve made a batch of Buffalo Chicken Dip, you’ve opened up endless recipe-twist possibilities.  I decided on Buffalo Chicken Taquitos.  Warm corn tortillas filled with buffalo chicken dip and a little shredded cheddar…all rolled up and baked into a great new appetizer.

Buffalo Chicken Taquitos
Buffalo Chicken Taquitos1

Buffalo Chicken Taquitos

Libby with Lemony Thyme
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10


For Buffalo Chicken Dip…

  • 1 8- ounce block cream cheese softened
  • 4- ounces Monterey Jack cheese shredded
  • 1 cup ranch dressing
  • 1/2 – 1 cup Frank’s Hot Sauce
  • 2 cups shredded cooked chicken a rotisserie chicken works well

For Taquitos…

  • 20 small corn tortillas
  • 1 cup shredded cheddar cheese
  • sour cream and/or salsa for serving


  • On the stovetop or in microwave safe bowl, heat cream cheese until melting.
  • Stir in shredded cheese, ranch dressing, hot sauce, and shredded chicken. Heat for another minute or two until hot and bubbly.
  • Preheat oven to 350 degrees. Coat a shallow baking dish with cooking spray.
  • In a small skillet coated with cooking spray, warm corn tortillas one by one for about 10 seconds each.
  • Fill each tortilla with 3-4 Tbl. of buffalo chicken dip and a tablespoon of shredded cheddar cheese. Roll tightly and place seam side down in baking dish. Continue with remaining tortillas.
  • Bake for 25 – 30 minutes, until filling is bubbly and tortillas begin to turn golden brown. Serve with sour cream and/or fresh salsa.

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