Buffalo Chicken Taquitos combine the bold heat of Buffalo sauce with the creamy richness of Greek yogurt, creating a mouthwatering flavor experience. These crispy, cheesy taquitos are perfect for any casual gathering or weeknight meal.

The addition of roasted cauliflower enhances the texture, while shredded chicken brings a hearty and satisfying bite. Paired with tangy ranch or blue cheese dressing, these taquitos offer a complete taste sensation that’s sure to please everyone.

Simple to make yet full of flavor, Buffalo Chicken Taquitos are a must-try for those who crave a quick, flavorful dish that brings the heat and the crunch in every bite.

Buffalo Chicken Taquitos Ingredients

Boneless, skinless chicken breasts bring a tender, hearty base, absorbing the bold flavors of Buffalo wing sauce. Roasted cauliflower adds a savory depth and texture, balancing the heat with its earthy goodness.

Greek yogurt provides a creamy, tangy contrast to the spiciness, while jalapeño jack cheese melts into a deliciously gooey layer of richness. Green onions lend a burst of freshness, rounding out the flavor profile.

Flour tortillas offer a soft yet crispy wrap, holding everything together perfectly for a satisfying bite. Ranch or blue cheese dressing enhances each taquito with a cooling dip, completing the irresistible flavor combination.

Recipe Tips

Shredding the Chicken: To achieve perfectly shredded chicken, make sure to allow the chicken to cool for a few minutes after boiling. This will make it easier to shred with two forks or your fingers. Shred the chicken into small, bite-sized pieces to ensure an even distribution of flavors when mixed with the cauliflower and sauce.
Roasting the Cauliflower: When roasting the cauliflower, make sure it’s spread evenly on the baking sheet with enough space between the florets. Overcrowding can lead to steaming rather than roasting. The cauliflower should be browned and slightly crispy at the tips, which enhances its flavor and texture when combined with the creamy chicken mixture.
Tight Rolling of Taquitos: When rolling the tortillas, be sure to roll them tightly to prevent the filling from spilling out while baking. A firm roll ensures that the taquitos stay together and bake evenly. If you find that the tortillas are too stiff to roll easily, warm them up in the microwave for a few seconds to make them more pliable.

What to Serve with Buffalo Chicken Taquitos

Fresh Veggie Slaw: A refreshing veggie slaw with shredded cabbage, carrots, and a tangy vinaigrette is the perfect complement to the spicy, cheesy taquitos. The crisp vegetables and light dressing help balance out the richness of the taquitos and add a crunchy contrast.
Mexican Street Corn: Serve the taquitos alongside Mexican street corn, also known as elote, for a flavorful pairing. Grilled corn on the cob slathered in a creamy chili-lime mayo, sprinkled with cotija cheese, and garnished with cilantro brings a smoky, tangy element that complements the Buffalo chicken perfectly.
Guacamole and Salsa: No taquito meal is complete without creamy guacamole and a fresh tomato salsa. The rich avocado in the guacamole pairs wonderfully with the heat from the Buffalo sauce, while the fresh, zesty salsa adds a burst of flavor. A squeeze of lime over the top adds a refreshing finish.

FAQ

Can I use chicken thighs instead of chicken breasts?
Yes, you can substitute chicken thighs for chicken breasts in this recipe. Thighs will add a richer flavor and slightly more moisture, making for an even juicier filling.
Can I make these taquitos ahead of time?
Absolutely! You can assemble the taquitos a day in advance, store them in the fridge, and bake them right before serving. This makes them an excellent option for meal prep or parties.
What’s a good alternative to Greek yogurt?
If you prefer a non-dairy option or don’t have Greek yogurt, you can substitute it with sour cream or a dairy-free yogurt. Both alternatives will still provide a creamy texture and tanginess to balance the Buffalo sauce.
Can I freeze Buffalo Chicken Taquitos?
Yes, you can freeze these taquitos before baking. Simply arrange them on a baking sheet in a single layer, freeze until solid, then transfer to a freezer-safe bag or container. When ready to bake, cook from frozen, adding a few extra minutes to the baking time.

Buffalo Chicken Taquitos

Buffalo Chicken Taquitos offer an irresistible fusion of spicy heat, creamy texture, and crispy goodness, making them a crowd-pleaser for gatherings, casual meals, or an easy weeknight dinner for the family.

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Side Dish

Cuisine American

Servings 6 People

Ingredients

2 boneless skinless chicken breasts
1 large cauliflower cut into florets
¼ cup olive oil divided
Salt and pepper to taste
¼ cup plain Greek yogurt 2% preferred
½ cup Buffalo wing sauce or your preferred variety
½ teaspoon garlic powder
½ cup shredded jalapeño jack cheese
¼ cup chopped green onions
18- inch flour tortillas taco or fajita size
Ranch or blue cheese dressing for serving

Instructions

Prepare the Chicken: Bring a large pot of water to a boil, adding the chicken breasts. Once boiling, cover the pot with a lid and remove it from the heat. Let the chicken sit for 25-30 minutes until fully cooked. Afterward, remove the chicken and set it aside to cool. The leftover water can be reserved for chicken stock.
Roast the Cauliflower: Preheat your oven to 400°F and line a large baking sheet with parchment paper. Toss the cauliflower florets with 1 tablespoon of olive oil, seasoning with salt and pepper. Spread the cauliflower evenly on the baking sheet and roast for 20-25 minutes, or until the florets are tender and browned at the edges. Remove from the oven and let cool.
Make the Buffalo Mixture: In a medium bowl, combine the Greek yogurt, Buffalo wing sauce, garlic powder, shredded jalapeño jack cheese, and chopped green onions. Stir until well combined and set aside.
Shred the Chicken: Once the chicken has cooled, shred it using two forks or your fingers. Dice the roasted cauliflower into small pieces and add both the shredded chicken and cauliflower to a large bowl. Pour in the Buffalo sauce mixture and mix until thoroughly combined.
Assemble the Taquitos: Preheat the oven to 400°F and line a baking sheet with parchment paper. Lay each tortilla on a clean, flat surface. Place ¼ to ⅓ cup of the Buffalo chicken mixture in the center of each tortilla. Roll the tortillas tightly around the filling and transfer to the baking sheet. Continue until all the taquitos are assembled. Brush the tops with a thin layer of olive oil.
Bake and Serve: Place the baking sheet in the oven and bake the taquitos for 10-15 minutes, or until the tortillas are golden brown at the edges and the cheese has melted. Remove from the oven and serve warm with a side of ranch or blue cheese dressing. These taquitos are delicious served immediately, though they are also tasty when eaten as leftovers.

Keyword Buffalo Chicken Taquitos

Buffalo Chicken Taquitos