This post may contain affiliate links, please see our privacy policy for details.
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.
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
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.
FAQ:
Can I use flour tortillas instead of corn?
Yes—flour tortillas roll easier and give a softer crunch. Lightly oil the surface so they color nicely and watch closely; they can brown faster.
My corn tortillas keep cracking—how do I fix that?
Warm them until flexible and keep them wrapped so they don’t dry out. A quick steam in a damp towel makes them bend without breaking.
How do I tell the taquitos are done?
Look for deep golden edges, crispy shells, and melty cheese gently bubbling from the ends. The taquitos should feel light and crackly when lifted.
Can I make these less spicy?
Use cheddar instead of pepper jack, seed the fresh jalapeño, and swap part of the buffalo sauce for more cream cheese or a mild tomato sauce to mellow the heat.
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
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
AMAZING!!! My husband wants me to make these every week from now on. 🙂
Hey Cari,
I love to hear that this recipe was enjoyed, thanks so much for making it!!☀️ xTieghan
OMG these were orgasmic!!! Found you from a group on Twitter. So glad I did. I have a ton of recipes saved to my cookbook. Wish I could post a pic here
Hey Joyce,
Thank you so much for trying this recipe, I am thrilled that it was enjoyed!! Thanks for your kind message:) xTieghan
I made this recipe for my family. May I begin with saying my family likes to stick with the same old dinner meals week after week. I decided to not even tell them what I was making and I them with this recipe. IT WAS A HIT!!!! They hands down LOVED this recipe. My husband and son went on and on about how amazing it was! Thank you so much for expanding my cooking horizons! LOL.. I always want to make new things but they were set. Now… I will be surprising them way more with your recipes!!! Thank you so much!
Hi Michelle,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx
Is it my corn tortilla? They didn’t crisp up, they mostly fell apart, stuff was melted like crazy at 5 min, I had a hard time flipping. Should I have Saturated them in oil? Tasty still but a hot mess.
Hi Hannah,
Sorry to hear you had issues with the tortillas. I just coat them lightly in oil to prevent ripping. It could also be the brand, I really like Whole Foods 365. Let me know if I can help in any other way! xTieghan
I have liiiterally never loved a new recipe so much!! You absolutely must make these. A new go-to for me! Thank you!
Hi Nina,
I am thrilled to hear that this recipe was enjoyed, thanks a lot for trying it out! Have the best day:) xT
So yummy!
Thanks so much Kristi!!
These are soooo good – we made them twice in one week! Also a fairly easy recipe to put together. Can’t wait to make these for game days.
Hi Briana,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for giving it a try and sharing your feedback! xx
These are amazing! Thank you so much!
Hi Amy,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for giving it a try and sharing your feedback! xx
Loved the filling super easy and a great combination of flavors. The only prob I had was keeping the corn tortillas from breaking.
Hi Michelle,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have the best weekend!☀️ xx
Delicious filling and sauce. But despite moist paper towel, yellow corn, oiling, etc. most of mine still ripped when rolling. I made it again with flour and they turned out amazing. I also had to cook mine nearly twice as long. Still a great recipe!
Hi Mara,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! Have the best week:) xTieghan
Delicious! Corn tortillas ripped but still good! Homemade ranch was worth the extra effort!
Hi Carol,
Wonderful!! Thanks a lot for giving this recipe a try, I love to hear that it was a winner! Sorry about your tortillas! xTieghan
I made these last night and they were delicious! I will definitely be making these for the next game day celebration! I warmed, lightly oiled both sides with olive oil, and then did a drizzle before they went in the oven. No issues with the white corn tortillas splitting, they did need to bake a little longer. 10/10 ?
Hey Erin,
Happy Sunday!! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
The flavor of the filling was really yummy. I’ve been having difficulty with any recipe here that calls for folding or rolling corn tortillas, even when I keep the tortillas in a wet paper towel to prevent drying. Maybe because I have been using white corn? Anyway, I’ll make again, but might try a different tortilla brand.
Hey Noell,
Happy Friday!! I am thrilled that this recipe was a hit, thanks so much for trying it out!! Try using yellow corn and I like Whole Foods brand. You can also coat your tortillas in oil to prevent the breaking. xx
These look delicious! Do you brush on the oil or drizzle it like you did in the video? And also, do you oil both the inside & outside of the tortilla or just outside once rolled?
Hey Christine,
You can brush or drizzle the oil, I like to do both sides. I hope you love this recipe, please let me know if you give it a try! xTieghan
These are amazing! My corn tortilla still cracked on me. I guess I have to make some more. I did only oil one side so I might oil both side and keep them warm on the griddle while I assemble for next time.
Hey Celeste,
Wonderful!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed!! ?xTieghan
These are delicious!!!!! I admit I ate a few between batches while the guys were on their way home.
Definitely oil both sides of the tortillas and put a damp paper towel over the tortillas, keeping them warm as you fill the others. I did that and didn’t have tortillas that split. Another great recipe. I love your dishes!
Hi Malea,
Wonderful!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed!! ?xTieghan