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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.

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Cilantro Ranch


  • 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. 
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Taquitos on serving plate with ranch

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  1. 5 stars
    Make these!! We’ve had them several times. I have better luck using small flour tortillas (they roll easier) but everything I follow exact. Sooo good!

    1. Hey Cassidy,
      Happy Friday!! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a go!🍁 xT

    1. Hi Leigh-Ann,
      The cheese is added at the end of step 2. Please let me know if you have any other questions, I hope you love this recipe! xx

  2. 4 stars
    My husband and I made this recipe today and tripled it.. Absolutely LOVED It! I have had unfortunately had to have a tumor removed on my vocal cords twice so I am so weird about about certain taste.. I absolutely realize that there was not any salt in this recipe, but yet, I was overwhelmed with so much salt.. My husband thought it could have been the cilantro… I am still trying to adjust after my throat surgery.. Things seem to taste completely different. I appreciate this recipe

    1. Hi Tonya,
      Happy Friday!🌻 Thanks a bunch for testing this recipe out, I am so glad to hear it was enjoyed! Hopefully you recover soon! xx

  3. 5 stars
    These were fabulous! Made them for a BBQ tonight and everyone raved about them. They are definitely going into the keeper file!

    1. Hey Kali,
      Happy Friday!!🌟 Thanks for giving this recipe a try and sharing your review, I am so glad it was a hit! xT

  4. Hi, just curious can you make these and freeze them. I’m planning on making these for a weekend getaway and trying to find the easiest way to keep them semi fresh.
    Thanks! 🙂

    1. Hey Jill,
      Sure, I don’t see why that wouldn’t work for you! I hope this recipe turns out amazing:) xTieghan

    1. 5 stars
      I just wanted to add, the hubs (and my sister who was over too) is very picky!!! He loved em too and she enjoyed em as well. I appreciate the note about rubbing em with olive oil before rolling. I was super surprised at how crunchy they were. Thanks for sharing you recipes & thought process behind each dish:)

    2. Hi April,
      Thanks so much for your comment! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan

  5. 5 stars
    These are now a staple in my house. I make a bunch on Sunday and my son takes them in his lunch every day! I skip the making the dip for this because he’s a kid and just uses ranch. They come together quickly and I can bake a lot at once. I did try the air fryer but I honestly just found it easier to bake. Thanks for a new option!

    1. Hey Beth,
      I love to hear that you have been enjoying this recipe, thanks so much for giving it a try and sharing your review:) xxTieghan

  6. I made these a few weeks ago and they are sooo good! Huge hit in my house. I did grill my own chicken but I’m wondering if you think cooking the chicken in a crockpot would work too? I’m trying to think of the easiest way to have the chicken prepaid and out of the way so I can just throw it all together once I’m home from work & for my family.

    1. Hey Jackie,
      Wonderful!! Thank you so much for making the recipe, I am so glad to hear that it was enjoyed!! Totally, the crockpot would be a great idea! Have the best week:) xxT

    2. I throw my chicken with adobo seasoning into the instant pot for 12 minutes so a slow cooker would definitely work

  7. Tried these today, not there yet. I dipped my tortillas in hot oil as you do for enchiladas and they were super pliable. I then rolled them and put them in the 425 oven for 5 minutes, flipped them and after two minutes they spread open with the cheese mixture melting into a puddle. Back to the drawing board.

    1. Hi Tim,
      Thanks for giving the recipe a try, sorry to hear you are having issues. Is it possible the tortillas rolled open? You can use a toothpick to hold them shut. It’s also important not to overstuff them. I hope this helps! xTieghan

  8. 5 stars
    Omg, Tieghan! Not only were these taquitos phenomenal, they were super easy! I had all of the ingredients in my pantry. They were a big hit and will definitely be making them again.
    I am new to following you and am “obsessed” with your creative genius behind your amazing recipes! I have created a collection and cannot wait to get back into the kitchen to try another. Thank you so much for sharing!

    1. Hi Susan,
      Happy Friday!! Thanks so much for trying this recipe out, I love to hear that it was enjoyed!! Thanks so much for your kind message! xx