Sheet Pan Buffalo Chicken Taquitos
These Sheet Pan Buffalo Chicken Taquitos make for a great appetizer, or can even be enjoyed as a dinner. Cheesy buffalo chicken is stuffed inside corn tortillas then baked until golden and crispy.
The details
cooking the buffalo chicken
If you know me, you know I like my food with FLAVOR. These Buffalo Chicken Taquitos are no exception. The chicken is seasoned before cooking, then cooked until golden brown on each side. A hot sauce mixture is added to the pan, then the chicken is cooked, covered for an additional 8 minutes. This fully cooks the chicken and makes it moist by cooking it in the saucy mixture.
The chicken is pulled using two forks, then cream cheese is added to the mixture. The cream cheese helps tone down the heat and also adds a delicious creaminess to the sauce. You don’t want to skip the cream cheese!
Stuff the taquitos and bake
This recipe truly is simple. Once the buffalo chicken is made, it’s time to assemble the taquitos. The buffalo chicken mixture is divided into corn tortillas, then topped with cheddar cheese. Roll up the taquitos tightly and place on a baking sheet.
I like to drizzle extra hot sauce on top as well as cheddar cheese before baking. Bake in the preheated oven for roughly 15 minutes, or until golden and crispy.
Serve the taquitos with ranch or sour cream for the ultimate appetizer. You can equally serve these as a dinner. In fact, my family ate them as a dinner and we thoroughly enjoyed them. You just may need to make a double batch so there is enough to go around :).
Let me know what you thought of these taquitos below in the ratings and comments. Make sure you find me on instagram and youtube for the full cooking video for these.
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Sheet Pan Buffalo Chicken Taquitos
- Total Time: 35 minutes
- Yield: 15 1x
Description
These Sheet Pan Buffalo Chicken Taquitos make for a great appetizer, or can even be enjoyed as a dinner. Cheesy buffalo chicken is stuffed inside corn tortillas then baked until golden and crispy.
Ingredients
Chicken
1 pound boneless, skinless chicken breasts
1 teaspoon garlic powder
1 1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon oregano
Salt and pepper
Sauce
Juice of 1 lime
1/2 tablespoon lime zest
3/4 cup hot sauce
2 tablespoons honey
1/4 cup water
6 ounces cream cheese, softened
Cheddar Cheese
15–20 Corn Tortillas
Instructions
1. In a small bowl, stir together the garlic powder, chili powder, onion powder, oregano and salt and pepper. Sprinkle seasoning on both sides of chicken. Use your hand to rub the spices into the chicken.
2. Heat 1 tablespoon olive oil over medium heat in large skillet. Cook chicken for 4 minutes on both sides to achieve a nice golden brown color.
3. Meanwhile in a bowl, whisk together lime zest, lime juice, hot sauce, honey and water. Pour into skillet, then cover with lid. Reduce heat to medium-low and cook for 8 minutes. Remove from heat.
4. Shred chicken, then add cream cheese to skillet. Stir until cream cheese is melted. Add skillet back to heat if needed to finish melting the cream cheese.
5. Spoon chicken mixture into corn tortillas. Sprinkle cheddar cheese over chicken. Roll corn tortillas up, then place, seam side down, on a rimmed baking sheet. Pour a drizzle of hot sauce over the center of the corn tortillas. Sprinkle with additional cheddar cheese. Spray the tortillas with nonstick cooking spray (this helps get them crispy).
6. Bake in preheated 425F oven for 15 minutes, or until golden and crispy. Keep an eye on the tortillas in the final few minutes of cooking, to make sure they don’t get too crispy for your liking.
7. Serve with ranch dressing, or sour cream and enjoy!
- Prep Time: 20
- Cook Time: 15
- Category: Appetizer
- Method: Oven
- Cuisine: American
