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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.
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.
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.
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.
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!
Looking for other Mexican night recipes? Try these!
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
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.
Ingredients
- 1 1/2 cups cooked shredded chicken
- 4 ounces cream cheese, at room temperature
- 1 jalapeño, seeded if desired, and chopped
- 2 tablespoons pickled jalapeños, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh dill, chopped
- 2 green onions, chopped
- 1/3 cup buffalo sauce
- 1 cup shredded pepper jack or cheddar cheese
- 16-20 corn tortillas, warmed
- olive oil, for rubbing
Cilantro Ranch
- 1/2 cup plain Greek yogurt or sour cream
- 1/2 cup buttermilk
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh dill, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
Instructions
- 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.
Notes
Buffalo Sauce: Mix 3/4 hot sauce, 1/2 cup olive oil or melted butter, 1 1/2 teaspoons seasoned salt, and pepper.
Made these tonight along with your creamy white chicken chili. My daughter said the taquitos we’re ‘bangin’ and one of the best things I’ve ever made. And I make a lot of great food. Have really enjoyed every recipe I have tried of yours. Your site is incredible!
Hey Tom,
Happy Sunday!! So glad to hear that this recipe was enjoyed, thanks so much for making it!! ? xx
I’m going to make these tonight, but was wondering if I could assemble them in advance (just a few hours) and then bake them later in the day?
Hey Maria,
Yes, that will be just fine for you to do! I hope you love this recipe, please let me know if you give it a try! xTieghan
I had no issue with the corn tortillas breaking while wrapping however once I put them in the oven they all cracked open.
Hey Mary,
So sorry to hear this! Did you try warming them and coating in oil? Let me know how I can help! xTieghan
Getting ready to add these to the line-up. When you say to sear the chicken and then shred, I am wondering what the cook time might be for chicken breasts. Looking forward to a great meal addition.
Hey Marica,
It just depends on the size of your chicken breasts, just cook until they reach and internal temp of 160F. Please let me know if you give the recipe a try, I hope you love it!! xTieghan
These were such a hit! I kept them deconstructed for the second night and then rolled up the second batch. I followed the recipe with the exception of the dill that I did not have on hand. The dressing and buffalo sauce definitely took these taquitos to a new level.
Adding these to our dinner line-up.
Hey Marica,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! Have the best week:) xT
Definitely will make this again! I didn’t have corn tortillas so used flour, added some roasted chiles and topped with fresh guac- yum! Thanks for your recipe inspiration!
Hey Abbie,
Happy Friday!! Thanks so much for giving this recipe a try, I am so glad to hear it was a winner:) ?xx
We made these tonight and subbed canned black beans for the meat. They turned out great! We also subbed the Greek yogurt for avocado to cut back on some of the dairy and the was a good sub too.
We were all humming about how yummy this recipe is. The herbs with the spice is a great combo and the pickled AND fresh jalapeño were 100% wonderful.
Hey Claire,
Happy Friday!! Thanks so much for giving this recipe a try, I am so glad to hear it was a winner:) ?xx
How long is cooking time in an air fryer? Can’t wait to try these!!!
Hi Elizabeth,
So sorry, I have not tested this recipe in the airy fryer, so I am unsure on the cooking time, but I bet it would work well for you. I hope this recipe turns out amazing, let me know if you give it a try! xTieghan
Looks fabulous! I learned from my son who lives in Steamboat that putting your cooked/poached chicken in your mixer with the paddle shreds your chicken in minutes. It works!!
Love what you’re doing! Keep it up!
Thanks so much Abby! I hope you love the recipe!! xx
Hi! What would be a good substitution for the jalapeños? I need to make some non-spicy ones for the kids!
Amy, I am using canned Ortega Mild canned green chilies. Mild taco sauce too. and 1/2-1 tsp Cumin to boost depth of flavor that Jalapenos would add. I cannot have heat spice. So improvise often sadly, but still enjoy the cuisine.
Hey Amy,
Just skip the jalapeños:) Please let me know if you give the recipe a try, I hope you love it!! xTieghan
If you are interest in a non heat jalapenos to grow in a container (easy) look for one that is called “Nadapeno pepper”. They are great tasting with no heat
Can I use regular size flour tortillas?
Hi Genevieve,
I would recommend using corn tortillas if you can, flour tortillas don’t quite crisp up like corn tortillas. Please let me know if you have any other questions! xx
Olive oil on inside or outside or both?
Hi Kevin,
I like to oil both sides of the tortilla. Please let me know if you give the recipe a try, I hope it turns out amazing for you! xx
What size tortilla do you use?
Hi Jessica,
I used 6 inch tortillas. Please let me know if you give the recipe a try, I hope you love it!! xx
Every time I’ve tried to make taquitos in the oven my tortillas crack, any idea on how to avoid this? Is there a brand that’s better for rolling by chance? Thanks!
Warm up the tortilla and brush with olive oil. This makes it easier to roll and they won’t crack.
Mine did the same thing- I am wondering if it’s because I filled too full. Or because I used white corn?
I did EVOO and warmed them.
Hi Olivia,
So sorry to hear this, it could have been because they were too full…
I wrap the stack of corn tortillas in a damp paper towel and microwave for 30 second max and they are pliable as ever!
Thanks for the tip Mandy!!
Hey Brie,
I like to use Whole Foods 365 brand. I find it key to warm the tortillas in the microwave and coat with oil and then I am extra careful not to overstuff them. I hope this helps! xx
Do you think they can be frozen and re-heated?
Hey Robyn,
I would probably freeze before baking, I think that would work best for you. Let me know if you give the recipe a try, I hope it turns out amazing for you! xTieghan
Thoughts on preparing these in an air fryer?
Hey Laura,
I personally have not tried that, but I bet it would work well for you!! Let me know if you give the recipe a try, I hope you love it!! xTieghan