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Buffalo Chicken Taquito


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Rate this recipe 4.6/5 (50 Votes)


  • 4 cup(s) of chicken, cooked and shredded
  • 12 soft taco, flour tortillas
  • 2 cup(s) of mozzarella cheese, grated
  • 4 ounce(s) of Philadelphia cream cheese
  • 1/3 cup(s) of Frank’s hot sauce
  • 1/3 cup(s) of milk
  • 2 tbsp. of butter
  • 1 tsp. of Mrs. Dash
  • 1 tsp. of garlic powder
  • 2 tbsp. of vegetable oil


Adapted from


Step 1

Preheat oven to 425 degrees.

In a small sauce pot over medium low heat, melt butter.

Add Mrs. Dash, garlic powder. Stir to combine and cook for 1 minute.

Add cream cheese and stir until melted and completely combined with butter and spices.

Whisk in hot sauce and milk and simmer for 5 – 8 minutes. Add salt to taste.

Combine chicken and sauce.

Lay out a tortilla; fill with about ¼ – 1/3 cup chicken and 2 tablespoons of mozzarella cheese.

Tightly roll up taquito and place on a greased baking sheet; repeat until chicken is gone.

Brush taquitos with vegetable oil on all sides.

Bake for 15 – 18 minutes; rotate them every 5 minutes, until golden brown.

Serve with Kraft Blue Cheese Dressing and celery sticks.

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