Buffalo Chicken Taquitos
Buffalo Chicken Taquitos
Ingredients
For the Filling
- 10 1/2 ounces cooked shredded chicken
- 1/2 cup hot sauce
- 1/4 cup light cream cheese, softened
- 1/2 cup green onions, chopped
- 1/2 cup light mozzarella cheese, shredded
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For Assembly and Garnish
- 12 corn tortillas
- 1 cooking oil spray, as needed
- 1/4 cup Ranch dressing, for serving
- 2 green onions, for garnish, chopped
Instructions
- 1
In a large bowl, combine the cooked shredded chicken, hot sauce, softened light cream cheese, 1/2 cup chopped green onions, shredded light mozzarella cheese, garlic powder, salt, and black pepper.
⏱️ 5 min
- 2
Thoroughly mix all the filling ingredients until well combined and uniform.
⏱️ 3 min
- 3
Preheat your oven to 400°F or your air fryer to 350°F.
⏱️ 5 min•🌡️ 400
- 4
Take one corn tortilla and place a generous spoonful of the prepared buffalo chicken filling near one edge. Tightly roll the tortilla to enclose the filling, forming a taquito shape.
⏱️ 10 min
- 5
Place the rolled taquitos seam-side down on a baking tray lined with parchment paper (for oven) or in your air fryer basket.
⏱️ 2 min
- 6
Lightly spray the taquitos evenly with cooking oil spray to help them crisp up nicely.
⏱️ 1 min
- 7
Bake in the preheated oven for 15 minutes, or until golden and crispy. If using an air fryer, air fry at 350°F for 10 minutes, or until golden and crispy, flipping halfway if needed.
⏱️ 15 min•🌡️ 400
- 8
Once cooked, carefully remove the taquitos from the oven or air fryer. Plate them and drizzle with Ranch dressing and garnish with the remaining chopped green onions before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Buffalo Chicken Taquitos
Ingredients
For the Filling
- 10 1/2 ounces cooked shredded chicken
- 1/2 cup hot sauce
- 1/4 cup light cream cheese, softened
- 1/2 cup green onions, chopped
- 1/2 cup light mozzarella cheese, shredded
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For Assembly and Garnish
- 12 corn tortillas
- 1 cooking oil spray, as needed
- 1/4 cup Ranch dressing, for serving
- 2 green onions, for garnish, chopped
Instructions
- 1
In a large bowl, combine the cooked shredded chicken, hot sauce, softened light cream cheese, 1/2 cup chopped green onions, shredded light mozzarella cheese, garlic powder, salt, and black pepper.
⏱️ 5 min - 2
Thoroughly mix all the filling ingredients until well combined and uniform.
⏱️ 3 min - 3
Preheat your oven to 400°F or your air fryer to 350°F.
⏱️ 5 min•🌡️ 400 - 4
Take one corn tortilla and place a generous spoonful of the prepared buffalo chicken filling near one edge. Tightly roll the tortilla to enclose the filling, forming a taquito shape.
⏱️ 10 min - 5
Place the rolled taquitos seam-side down on a baking tray lined with parchment paper (for oven) or in your air fryer basket.
⏱️ 2 min - 6
Lightly spray the taquitos evenly with cooking oil spray to help them crisp up nicely.
⏱️ 1 min - 7
Bake in the preheated oven for 15 minutes, or until golden and crispy. If using an air fryer, air fry at 350°F for 10 minutes, or until golden and crispy, flipping halfway if needed.
⏱️ 15 min•🌡️ 400 - 8
Once cooked, carefully remove the taquitos from the oven or air fryer. Plate them and drizzle with Ranch dressing and garnish with the remaining chopped green onions before serving.
⏱️ 2 min