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Buffalo Chicken Taquitos

by Jessie Daye

First published: August 27, 2023 | Updated: June 22, 2026
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These baked taquitos are insanely delicious. When I make them for my family I do a mixture of corn tortillas and the Keto Olé Fiber tortillas. Same mixture just two different tortillas. A quick tip that I get asked about all the time, “How do you roll the corn tortillas without them ripping?” As you can see below, I usually don’t care if some of them rip because they are just as delicious, but if I’m serving them for a party and I want them to look perfect I microwave each tortilla separately in a wet paper towel for 30 seconds. Once the tortilla is soft and playable I quickly rub it with olive oil and fill it and roll it. Scroll down for the full recipe!

Buffalo Chicken Taquitos

Author: Jessie Daye
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Ingredients

  • 2 cups shredded cooked chicken
  • 3 ounces cream cheese room temp
  • 2 tablespoons pickled mild jalapeños chopped
  • ¼ cup fresh cilantro chopped
  • 1 tablespoon dill chopped
  • 2 green onions chopped
  • 1 or 1 1/2 cups shredded cheddar cheese
  • ⅓ cup homemade buffalo sauce (3/4 Frank's hot sauce 1/2 cup melted butter, 1 teaspoon kosher salt, 1/2 teaspoon black pepper)
  • 10-12 corn tortillas (or Keto Olé Fiber Tortillas)
  • Olive oil (for tortillas)

Method

  1. Preheat your oven to 425° F.
  2. If using frozen corn to make the salsa, remove and warm under hot water or let defrost. Set aside to use later.
  3. In a large bowl, combine chicken, cream cheese, shredded cheese, jalapeño, pickled jalapeños, cilantro, dill, and green onions. Stir in buffalo sauce. (If you want more for dipping then double the amount and only add half to the chicken mixture)
  4. Wrap half the tortillas in awetpaper towel and warm for 45 seconds to 1 minute in the microwave, until pliable. This is important, because otherwise the tortillas will crack when you try to roll them. (**If you want perfect tortillas only microwave one or two at a time for 30 seconds) On a baking sheet, rub the tortillas with olive oil on both sides and spoon 2 tablespoons of the chicken down the middle of the tortilla. Roll up and place seam-side down on the baking sheet. Warm the second half of the tortillas and do the same. Bake for 8 minutes, then flip and cook another 5 minutes, or until the cheese has melted and the tortillas are crisp.
  5. While the taquitos are baking make the ranch. Combine all ingredients in a blender and mix until creamy. Refrigerate.
  6. To make the corn salsa. Combine yogurt, mayo, garlic, juice of 1 lime, and a pinch of salt in a small bowl. In a separate bowl, combine the corn, cilantro, chives, chili powder, and cotija. Add a couple spoonfuls of the garlic crema, and toss to combine.
  7. Remove taquitos from oven and serve the taquitos topped with corn salsa, a small amount of buffalo sauce, and ranch.

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Hi, I'm Jessie. 

I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.

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