This post may contain affiliate links, please see our privacy policy for details.

Switching up taco night with these baked Crispy Jalapeño Cream Cheese Buffalo Chicken Taquitos. Shredded chicken, tossed with spicy and tangy pickled jalapeños, creamy cream cheese, and buffalo sauce. Roll the delicious mix up in tortillas, then oven-bake until warm and crispy. These taquitos are crunchy on the outside and spicy and cheesy inside. Serve with a creamy cilantro-ranch and additional buffalo sauce. These come together in minutes and are so delicious…the perfect weeknight dinner.

taquitos stack with buffalo sauce dripping off

Some recipes are made with certain people in mind. Others I make just because something inspired me and I’m excited to try it out. Then some recipes I make knowing they’re going to be a universal favorite with everyone. 

Taquitos are a universal favorite with everyone. First off, they’re just fun. Finger food is low-key and relaxed. Something about it makes enjoying them fun for all. But most importantly, taquitos are just pretty delicious. Crispy on the outside with a cheesy filling inside. They’re usually paired with multiple sauces, which you know we all love in this family. 

My first taquito was years and years ago. In fact, I think it was the second or third recipe I ever shared. So about ten years ago.

Then I made these Tinga Taquitosv and ever since I’ve really enjoyed swapping out taco night for taquito night. 

chicken cooking in skillet

Onto the details

Pick up some chicken at the store. It can even be rotisserie-style chicken, as this recipe calls for pre-cooked, shredded chicken. 

Of course, you can also cook up some chicken breasts and then shred them. I usually just make my own chicken. I simply sear it in a skillet with smoked paprika and onion powder and then shred the meat. Either option is great, so do what you have time for. 

The filling is simple but different. Because its base is cream cheese and jalapeños I didn’t want to do just buffalo sauce, as I sometimes do. I wanted to add a creamy tangy factor too. 

So I mixed the chicken with cream cheese, jalapeños, and pickled jalapeños for the very best flavor. 

Chicken Taquito filling in bowl

To make the taquitos 

Instead of frying, which is traditional, I much prefer to oven bake. It’s healthier, easier, and to be honest, I like the flavor so much better. You actually taste the food, not the fried oil.

Here’s the key, you need to rub each tortilla with olive oil before rolling up the meat. This is the trick to getting the taquitos crispy all around. Once the tortillas are oiled, roll up the meat and cheese inside, then oven-bake. Ten or so minutes later you’ll have crispy taquitos.

Taquitos on baking sheet before baking

The sauces

For dipping and drizzling, I did homemade ranch and buffalo sauce. For my buffalo sauce, I like to use Franks Red Hot mixed with either butter or olive oil and a little bit of seasoned salt. I then add plenty of black pepper too. 

For the ranch, I love to use a mix of yogurt, sour cream, and buttermilk for my base. If you want your ranch even creamier, you can add a couple of tablespoons of mayo. Next, add in fresh cilantro, parsley, and dill, then season with salt and pepper. I like to make mine on the thinner side so I can easily drizzle it over the taquitos. 

Everything paired together…the crispy taquitos with the creamy chicken and cheese inside, then both a tangy sauce and a spicy buttery sauce…are key. 

So many flavors and great textures. As I said above these are pretty hard not to love. And they make any random night of the week feel fun and exciting too!

Taquitos on serving plate with sauce

Looking for other Mexican night recipes? Try these!

(extra) Dirty Horchata

One Skillet Saucy Chicken Tortilla Enchilada Rice Bake

Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema

Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce

Lastly, if you make these Crispy Jalapeño Cream Cheese Buffalo Chicken Taquitos, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Jalapeño Cream Cheese Chicken Taquitos with Buffalo Sauce

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 457 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 1. Preheat the oven to 425° F.
    2. In a bowl, combine the chicken, cream cheese, jalapeño, pickled jalapeños, cilantro, dill, and green onions. Stir in the cheese and buffalo sauce.
    3. Warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Spoon 2 tablespoons of the chicken down the middle of the tortilla. Roll up and place seam-side down on the baking sheet. Bake for 5-8 minutes, then flip and cook another 5 minutes, or until the cheese has melted and the tortillas are crisp.
    4. Meanwhile, make the ranch. Combine all ingredients in a bowl (or use a blender) and mix until creamy. Season with salt.
    5. Serve the taquitos topped with buffalo sauce, ranch, and any other desired toppings.


Buffalo Sauce: Mix 3/4 hot sauce, 1/2 cup olive oil or melted butter, 1 1/2 teaspoons seasoned salt, and pepper. 
View Recipe Comments
Taquitos on serving plate with ranch

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


    1. Hey Lilly,
      Sure, ground beef would also be yummy here! Please let me know if you give this recipe a try, I hope you love it! xT

  1. How do you get the tortillas to not break and fall apart? Is it a certain brand of corn tortillas that you use? Thanks!

    1. Hey Jen,
      I really like to use Whole Foods 365 brand. It’s helpful to warm them first and coat in oil to prevent breaking. I hope this helps! xT

  2. 4 stars
    Really delicious. Made it with both corn and flour tortillas and consensus among my family of 6 was that the corn were better. The air fryer worked great too….6 min on 425.

    1. Hey Betsy,
      Wonderful! I am so glad to hear this recipe was enjoyed, thanks for making it! Happy Easter! xT

  3. 4 stars
    The filling was fantastic! Unfortunately, all but 4 of my corn tortillas fell apart during the baking process. I made a second batch using Mission Zero carb flour tortillas. I finished them in the air fryer for 5 minutes and they were perfectly crispy! Though I do prefer the flavor of the corn tortilla.

    1. Hi Bethany,
      I am so glad to hear that this recipe turned out well for you, thanks for making it! Sorry to hear about your tortillas! Have a great week:) xT

    1. Hi Tracy,
      Sure, I don’t see why that wouldn’t work for you, I haven’t tested this so I am not sure on the exact time and temp. I hope you love this recipe! xT

  4. I would probably cook all the corn tortillas in a little olive oil one at a time then assemble the Taquitos. Mine fell apart due to the fact I might not have used enough oil. They were delicious but not pretty.

    1. Hi Nina,
      Thanks for trying this recipe and sharing your feedback! Sorry to hear you had issues with the tortillas falling apart! xx

  5. 5 stars
    I love every thing you have to offering. Considering opening a restaurant in my small town and using these because of there amazingness. Question to you what would be great sides with your taquitos and tacos. Trying desperately to think out side the box of Mexican rice.?
    Also I don’t know if this is even ok to ask and so ok
    With no but I would love to use two of you pictures on my website. Do you pay big money for them or take them
    yourself? thank you for your time!

    1. Hey Sara! Congratulations! How fun! For photos you’d need to pay for that so if you’re interested you can shoot us an email.

      For a side dish, what about simple yummy corn salad?

  6. 5 stars
    These are amazing!! Please do not listen to the person that said these were terrible. I didn’t have the cilantro, dill, or green onion and they were still bomb. I also didn’t make the ranch because I didn’t have the ingredients. So simple and so easy. My tortillas didn’t crisp up like normal taquitos but they still had a crunch. I used a flour/corn tortilla and microwaved them for a minute with a damp paper towel. Then drizzled olive oil inside the tortilla and on top after I rolled them if that helps anyone else! Thank you so much Tieghan!

  7. 1 star
    These were terrible
    I followed the recipe to the T.
    But 5 minutes in the oven and then flip does not even make them slightly crispy.
    Mine were in the oven for 1 hour and the filling was dry and underwhelming
    The dip is fantastic however. The only saving grace
    Usually I love your recipes, but I was VERY disappointed with these

    1. Hi Sarah,
      Thanks for trying this recipe and sharing your feedback, sorry to hear you had some issues. They would absolutely be dry after spending an hour in the oven when they should only be in there for around 10 minutes. What kind of tortillas did you use? Let me know how I can help! xx

  8. My family loved these, great flavour, but I found the corn tortillas would tear easy, would flour tortillas be okay to use? do they tear as easily as corn?

    1. Hi Carole,
      Thanks so much for making this recipe and sharing your feedback! The flour tortillas will work, they just won’t crisp up as much as the corn tortillas. Let me know if I can help in any other way! xT