Introduction

Oh, friends, let me tell you about a recipe that’s been making waves in my kitchen lately – Buffalo Chicken Taquitos with the most amazing Creamy Cilantro Ranch! I remember the first time I made these, the aroma filled my house, and my family practically inhaled them. They’re just one of those feel-good, crowd-pleasing dishes that taste like a hug and are surprisingly simple to whip up. Whether you’re planning a game day feast, a casual get-together, or just craving something deliciously satisfying, these taquitos are here to save the day!

Why You’ll Love This Recipe

Fast: From start to finish, these come together quicker than you can say “yum!”
Easy: Seriously, if you can shred chicken and roll a tortilla, you’ve got this.
Giftable: Imagine bringing a batch of these to a potluck – instant hero status!
Crowd-pleasing: Even the pickiest eaters will be asking for seconds (and thirds!).

Ingredients

For the Taquitos:

1½ cups cooked shredded chicken: You can use rotisserie chicken for an extra shortcut!
4 ounces cream cheese, softened: This is the magic ingredient that makes everything so creamy. Make sure it’s soft so it mixes in easily.
1 fresh jalapeño, chopped (seeds removed for less heat): Adds a little fresh kick! Leave the seeds in if you like it spicier.
2 tablespoons chopped pickled jalapeños: These bring a delightful tang and a different kind of heat.
¼ cup chopped fresh cilantro: For that bright, herbaceous flavor.
2 tablespoons chopped fresh dill: A surprising but wonderful addition that complements the buffalo flavor beautifully.
2 green onions, sliced: Adds a mild oniony bite and a pop of color.
⅓ cup buffalo sauce: The star of the show! Use your favorite brand.
1 cup shredded pepper jack or cheddar cheese: Or a mix of both for extra cheesy goodness.
16-20 small corn tortillas, warmed: Warming them makes them pliable and prevents cracking.
Olive oil, for brushing: To get that perfect crispy exterior.

For the Creamy Cilantro Ranch:

½ cup plain Greek yogurt or sour cream: The creamy base for our dip. Greek yogurt makes it a bit lighter!
½ cup buttermilk: For that classic ranch tang and smooth consistency.
¼ cup chopped parsley: Fresh herbs are key for a vibrant dressing.
¼ cup chopped cilantro: Echoes the cilantro in the taquitos.
2 tablespoons chopped dill: More dill for that lovely herbaceous note.
1 teaspoon garlic powder: A little goes a long way for that savory depth.
1 teaspoon onion powder: Adds another layer of savory flavor.
1 teaspoon salt: To bring all the flavors together.

How to Make It

Making the Creamy, Dreamy Filling:

First things first, let’s get that oven preheating to a nice 400°F (200°C). That’s the perfect temperature for getting these taquitos nice and crispy.
In a medium bowl, it’s time to combine all those delicious ingredients for the filling. Dump in your cooked shredded chicken, your softened cream cheese (it should be nice and spreadable!), that chopped fresh jalapeño (remember to remove those seeds if you prefer less heat!), the pickled jalapeños for that zesty punch, your fresh cilantro, and that wonderful fresh dill. Don’t forget to toss in those sliced green onions too!
Now, let’s bring on the buffalo! Add your buffalo sauce and the shredded cheese to the chicken mixture. Give it all a good stir until everything is beautifully combined and wonderfully creamy. It should look like a mouthwatering, cheesy, spicy dream!

Rolling Up the Taquitos:

Grab a warmed corn tortilla – this is crucial for easy rolling! Lay it flat on your work surface. Spoon about 2 tablespoons of your glorious chicken mixture along the bottom edge.
Now, roll it up tightly, starting from the edge with the filling. You want a nice, snug roll. If it feels like it might unroll, don’t worry! A toothpick can be your best friend here to keep it secure. Just pop it through the seam. Repeat this process with all your tortillas and that delicious filling.
Arrange your beautifully rolled taquitos seam-side down on a baking sheet. This helps them hold their shape and get extra crispy on the bottom.
Now for that golden finish! Generously brush the tops of your taquitos with olive oil. This is what gives them that irresistible crunch and golden-brown hue.
Bake for about 15-20 minutes. You’re looking for them to be golden brown and delightfully crispy. Keep an eye on them, as ovens can vary!

Whipping Up the Cilantro Ranch:

While the taquitos are baking, let’s make that dreamy dipping sauce. In a small bowl, whisk together your plain Greek yogurt (or sour cream), buttermilk, chopped parsley, chopped cilantro, dill, garlic powder, onion powder, and salt. Whisk until it’s all smooth and wonderfully combined. This is going to be so good!
Once your taquitos are perfectly golden and crispy, serve them up warm with that luscious Creamy Cilantro Ranch for dipping. Get ready for happy sighs!

Substitutions & Additions

One of the best things about this recipe is how adaptable it is! Don’t have fresh dill? No problem! You can omit it or use a pinch of dried dill (use about 1/3 of the amount of dried herb as fresh). If you’re not a fan of jalapeños, you can leave them out entirely or add a pinch of red pepper flakes for heat. For an extra layer of flavor, try adding a tablespoon of lime juice to the chicken mixture or a dash of smoked paprika for a hint of smokiness. You can also swap the corn tortillas for small flour tortillas if you prefer, though they might not get quite as crispy.

Tips for Success

Warming Your Tortillas is Key: This is non-negotiable! If your tortillas are stiff, they will crack when you try to roll them. You can warm them in the microwave (covered with a damp paper towel for about 30 seconds), or quickly heat them on a dry skillet for a few seconds per side.
Don’t Overfill: While it’s tempting to stuff those tortillas to the brim, a little goes a long way. Overfilling can make them difficult to roll and may cause the filling to ooze out during baking.
Prep Ahead: You can make the chicken filling and the cilantro ranch dip a day in advance and store them separately in the refrigerator. Just roll and bake the taquitos when you’re ready to serve for the freshest, crispiest results.
Cooling the Filling Slightly: If your cream cheese is very soft, you might want to let the chicken mixture cool for a few minutes before rolling. This makes it a bit easier to handle and prevents the tortillas from getting too hot.

How to Store It

Leftovers? Lucky you! Store any leftover taquitos in an airtight container in the refrigerator for up to 2-3 days. For the best crispy results, I recommend reheating them in a 350°F (175°C) oven for about 5-10 minutes until warmed through and crispy again. The Cilantro Ranch can be stored in an airtight container in the refrigerator for up to 4-5 days. Give it a good stir before serving, as it might separate slightly.

FAQs

Q: Can I make these ahead of time?

A: Yes! You can prepare the filling and the ranch dip a day in advance. You can also roll the taquitos ahead of time and store them, unbaked, in the refrigerator for a few hours. However, for the absolute best crispiness, it’s ideal to bake them just before serving.

Q: What can I use if I don’t have corn tortillas?

A: While corn tortillas are traditional for taquitos and get wonderfully crispy, you can use small flour tortillas in a pinch. They will be softer but still delicious!

Q: How spicy are these taquitos?

A: The spice level can be adjusted! We’ve included fresh and pickled jalapeños, but you can remove the seeds from the fresh jalapeño for less heat. You can also omit them entirely if you prefer a milder dish. The buffalo sauce also contributes to the heat.

Spicy & Creamy Buffalo Chicken Taquitos

These Buffalo Chicken Taquitos are a fast, easy, and crowd-pleasing appetizer with a creamy cilantro ranch dipping sauce. Perfect for game days or any get-together!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Servings 16 taquitos

Equipment

Baking Sheet
Medium bowl
Small bowl

Ingredients

For the Taquitos

1.5 cups cooked shredded chicken rotisserie chicken recommended for a shortcut
4 ounces cream cheese, softened soft so it mixes in easily
1 fresh jalapeño, chopped seeds removed for less heat
2 tablespoons chopped pickled jalapeños
0.25 cup chopped fresh cilantro
2 tablespoons chopped fresh dill
2 green onions, sliced
0.33 cup buffalo sauce use your favorite brand
1 cup shredded pepper jack or cheddar cheese or a mix of both
16 20 small corn tortillas, warmed warming makes them pliable
olive oil, for brushing to get a crispy exterior

For the Creamy Cilantro Ranch

0.5 cup plain Greek yogurt or sour cream Greek yogurt for a lighter option
0.5 cup buttermilk
0.25 cup chopped parsley
0.25 cup chopped cilantro
2 tablespoons chopped dill
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt

Instructions

Preheat oven to 400°F (200°C).
In a medium bowl, combine shredded chicken, softened cream cheese, chopped fresh jalapeño, pickled jalapeños, fresh cilantro, fresh dill, and sliced green onions.
Add buffalo sauce and shredded cheese to the chicken mixture. Stir until well combined and creamy.
Warm corn tortillas. Lay a tortilla flat and spoon about 2 tablespoons of the chicken mixture along the bottom edge.
Roll the tortilla tightly from the edge with the filling. Secure with a toothpick if needed.
Arrange rolled taquitos seam-side down on a baking sheet.
Generously brush the tops of the taquitos with olive oil.
Bake for 15-20 minutes, or until golden brown and crispy.
While taquitos are baking, prepare the ranch dip. In a small bowl, whisk together Greek yogurt (or sour cream), buttermilk, parsley, cilantro, dill, garlic powder, onion powder, and salt until smooth.
Serve warm taquitos with the Creamy Cilantro Ranch for dipping.

Notes

To store leftovers, keep taquitos in an airtight container in the refrigerator for up to 2-3 days. Reheat in a 350°F (175°C) oven for 5-10 minutes. Cilantro ranch can be stored in the refrigerator for 4-5 days.