THE RECIPE JOURNAL · Appetizer
Buffalo Chicken-Filled Taquitos
These crispy taquitos are packed with spicy, tangy buffalo chicken that's perfect for game day or a tasty snack. They’re easy to make and sure to be a crowd-pleaser every time!
FROM THE KITCHEN • Buffalo Chicken-Filled Taquitos
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by placing the chicken breasts in your slow cooker and pouring in the chicken broth. Sprinkle in some paprika, salt, and pepper, then set it to low and let it cook for about 4 hours, until the chicken is nice and tender. Once it's done, drain the broth and shred the chicken right in the slow cooker using two forks. Stir in the Buffalo sauce, cream cheese, and ranch dressing mix until everything is well combined. Let it cook on low for another hour so all those flavors can meld together.
02
Step 2
When you’re ready to bake, preheat your oven to 425°F. Grab your tortillas and spoon some of the chicken mixture onto each one, then sprinkle with cheese. Roll them up and place them seam-side down on a nonstick baking sheet. Give each taquito a light brush of oil to help them crisp up. Pop them in the oven and bake for about 15 minutes, turning them every 5 minutes so they get evenly golden and crispy. Enjoy!
Why you’ll love it
These crispy taquitos bring together the bold flavors of spicy buffalo chicken with a crunchy shell. They are perfect for game day, parties, or a fun weeknight dinner. The combination of creamy cheese and tangy sauce makes every bite satisfying and delicious.
How to serve
Serve with a side of cool ranch or blue cheese dressing to balance the heat. Fresh celery sticks and carrot sticks make great crunchy sides. A simple green salad can also help lighten the meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to keep them crispy. For longer storage, freeze uncooked taquitos and bake directly from frozen when ready.
