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.

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!

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.

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.

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.

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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 tbsp 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: 236 Saturated Fat: 5g Cholesterol: 75mg Sodium: 554mg Carbohydrates: 16g Sugar: 1g Protein: 16g

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• Baked Coconut Shrimp with Spicy Orange Dipping Sauce by Everyday Eileen
• Baked Buffalo Chicken Taquitos by The Redhead Baker (recipe above)
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• Cheese Chili Tots by Frugal Pantry
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• Cheesy Buffalo Chicken Lasagna by Cooking With Carlee
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• Fiesta Ranch Crispy Baked Wings by A Kitchen Hoor’s Adventures
• Fried Chicken Sliders by Strawberry Blondie Kitchen
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• Instant Pot Buffalo Chicken Dip by Hezzi-D’s Books and Cooks
• Instant Pot Cheesy Southwestern Spinach Dip by Kate’s Recipe Box
• Mini Zucchini Pizzas by Jolene’s Recipe Journal
• Philly Steak Appetizer by The Freshman Cook
• Slow Cooker Chicken Taco Chili by Karen’s Kitchen Stories
• Texas Trash Party Mix by Amy’s Cooking Adventures
• Tomatillo and Pork Chili by Simple and Savory
• Warm White Bean Dip by Bear & Bug Eats