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Baked Buffalo Chicken Taquitos #FootballFoods

Give your football party a kick with these baked buffalo chicken taquitos. Offset the spicy filling by serving with ranch or bleu cheese dressing to dip.

A plate of baked buffalo chicken taquitos and ranch dipping sauce.

It's football playoffs season! Fans in Philadelphia are particularly excited because of the Eagles winning the NFC East Championship. There will be a lot of football watching parties in this area!

Where there are football watching parties, there is food. I must confess that I'm not a big football fan, but when I'm invited, I still attend, because I love football/tailgate food. It's usually spicy, fattening, and completely delicious!

A plate of baked buffalo chicken taquitos and ranch dipping sauce.

These buffalo chicken taquitos are a big hit at football parties. The chicken filling is both spicy and creamy. I prefer using chicken thighs because the dark meat is more forgiving, and less prone to becoming overcooked and dried out.

It took only about 15 minutes to fill and roll up the taquitos (and that includes being interrupted by my son to help fish a race car out from under the couch). Giving them a light spritz of nonstick cooking spray helps them crisp during baking, which provides a nice contrast to the creamy filling.

A baked buffalo chicken taquito being dipped in ranch sauce.

The buffalo chicken taquitos are also actually surprisingly filling. I had two and a half, and was full. To prevent that, you could use smaller tortillas (fajita-sized), which would likely require 18 tortillas to use up all the filling, and possibly a shorter baking time.

Serve these buffalo chicken taquitos with a ramekin of ranch or bleu cheese dressing (or both!) for dipping.

A plate of baked buffalo chicken taquitos

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A plate of baked buffalo chicken taquitos and ranch dipping sauce.

Buffalo Chicken Taquitos

Yield: 12 taquitos
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes

Give your football party a kick with these baked buffalo chicken taquitos. Offset the spicy filling by serving with ranch or bleu cheese dressing to dip.

Ingredients

  • 1.5 lbs boneless skinless chicken thighs, trimmed of excess fat
  • ¼ cup buffalo sauce
  • ¼ cup sour cream
  • 4 oz cream cheese, softened
  • ½ cup shredded Monterey and Colby jack cheese blend
  • ½ cup bleu cheese crumbles
  • 2 tablespoon sliced green onions
  • 12 small flour tortillas

Instructions

  1. Preheat oven to 425 degrees F. Line a 9x13-inch baking pan with tinfoil and spray with nonstick cooking spray. Arrange chicken thighs in the prepared pan and sprinkle with salt and pepper.
  2. Cook for 25 minutes, flipping once halfway through cooking, until they reach an internal temperature of 165 degrees. Remove from the pan (do not turn off the oven), cool for 15 minutes, then shred with two forks.
  3. Line a baking sheet with foil and spray with nonstick cooking spray. Set aside.
  4. In a large mixing bowl, combine cream cheese, shredded chicken, buffalo sauce, ranch dressing, shredded jack cheese, bleu cheese, and green onions.
  5. Add about 3 tablespoons of the chicken mixture about 1 inch from the edge of the flour tortilla. Roll it up and place it seam side down on the baking sheet. Repeat with each one and place about 1 inch apart not touching each other on baking sheet.
  6. Bake for 15-20 minutes or until the tortilla is lightly browning around the edges.
  7. Serve with ranch or bleu cheese dressing for dipping.
Nutrition Information:

Amount Per Serving: Calories: 236Saturated Fat: 5gCholesterol: 75mgSodium: 554mgCarbohydrates: 16gSugar: 1gProtein: 16g

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Karen @Karen's Kitchen stories

Tuesday 16th of January 2018

One of my favorite flavor combinations. This sounds delicious! Pinned!

Kate

Tuesday 16th of January 2018

These just made the top of my list for the Super Bowl!

Wendy

Tuesday 16th of January 2018

I have never made homemade taquitos. Thanks for the recipe.

Jolene

Tuesday 16th of January 2018

Love that these are baked!

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