Description
These Buffalo Chicken Taquitos with Creamy Cilantro Ranch are crunchy, cheesy, and full of flavor. They combine spicy buffalo chicken with creamy, herby notes for a perfect snack or meal.
Ingredients
Scale
- 1½ cups cooked shredded chicken
- 4 ounces cream cheese, softened
- 1 fresh jalapeño, chopped (remove seeds for less heat)
- 2 tablespoons chopped pickled jalapeños
- ¼ cup chopped fresh cilantro
- 2 tablespoons chopped fresh dill
- 2 green onions, sliced
- ⅓ cup buffalo sauce
- 1 cup shredded pepper jack or cheddar cheese
- 16–20 small corn tortillas, warmed
- Olive oil for brushing
- ½ cup plain Greek yogurt or sour cream
- ½ cup buttermilk
- ¼ cup chopped parsley
- ¼ cup chopped cilantro
- 2 tablespoons chopped dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
Instructions
- Preheat the oven to 425°F. Lightly grease a large baking sheet or line it with parchment paper.
- In a large bowl, combine the shredded chicken, softened cream cheese, chopped fresh jalapeño, pickled jalapeños, cilantro, dill, and green onions. Add the shredded cheese and buffalo sauce. Mix thoroughly until the filling is creamy and evenly combined.
- Warm the tortillas for 30–60 seconds in the microwave or on a skillet to make them soft and flexible, preventing cracks when rolling.
- Lightly brush one side of each tortilla with olive oil. Spoon about 2 tablespoons of chicken filling down the center of the non-oiled side. Roll tightly and place seam-side down on the prepared baking sheet.
- Bake for 5–8 minutes, then carefully flip each taquito. Continue baking for another 5 minutes, or until golden and crispy. Remove from the oven and let cool slightly before serving.
- In a mixing bowl, whisk together the yogurt, buttermilk, parsley, cilantro, dill, garlic powder, onion powder, and salt until smooth. Adjust seasoning to taste. For an ultra-smooth texture, you can blend the sauce.
- Arrange the Buffalo Chicken Taquitos on a platter. Drizzle with extra buffalo sauce if desired. Serve alongside the creamy cilantro ranch. Garnish with fresh herbs or a sprinkle of green onions.
Notes
- Use room-temperature cream cheese for a smooth filling.
- Do not overfill tortillas to prevent bursting.
- Bake at high heat for crispy taquitos.
- To make ahead, assemble and freeze unbaked taquitos. Bake directly from frozen.
- Corn tortillas are naturally gluten-free.
- Adjust spice level by removing jalapeño seeds or reducing buffalo sauce.
- Store leftovers in an airtight container in the fridge for 3–4 days; reheat in the oven for crispness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 taquitos + ranch
- Calories: 350
- Sugar: N/A
- Sodium: N/A
- Fat: 18g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 25g
- Fiber: N/A
- Protein: 22g
- Cholesterol: N/A