Oven-Baked Buffalo Chicken Taquitos with Avocado Crema

If you’re craving a spicy, crispy, and satisfying snack that brings together the bold flavors of buffalo chicken and the creamy richness of avocado, then these Oven-Baked Buffalo Chicken Taquitos with Avocado Crema are exactly what you need. These taquitos offer a healthier twist on traditional fried versions by being baked instead—retaining all the crunch without the excess oil. Paired with a cool, tangy avocado crema, they make for an irresistible appetizer, game-day snack, or even a light dinner. Whether you’re hosting friends, feeding hungry kids, or simply treating yourself, this dish delivers big flavor in every bite.

The History

Taquitos, which translates to “little tacos” in Spanish, originated in Mexico as a way to repurpose leftover tortillas and meats. Traditionally made by rolling corn tortillas around seasoned fillings and deep-frying them until golden and crispy, taquitos have long been a staple in Mexican street food culture. Over time, American interpretations began incorporating new flavors and cooking methods, especially as Tex-Mex cuisine evolved. The introduction of buffalo chicken—a flavor profile born from the famous Buffalo wings of upstate New York in the 1960s—into Mexican-inspired snacks is a more recent culinary fusion trend. Combining spicy, tangy buffalo sauce with shredded chicken and wrapping it in a tortilla bridges two beloved comfort foods into one handheld delight. By baking instead of frying and adding a creamy avocado dipping sauce, this modern version respects tradition while embracing health-conscious innovation and contemporary tastes.

Ingredients Breakdown

Understanding each ingredient helps elevate your cooking experience and ensures optimal flavor and texture. Here’s a detailed look at what goes into these oven-baked taquitos and their accompanying crema:

Cooked Chicken Breast: Shredded rotisserie chicken works perfectly here, but you can also poach or bake your own. It provides lean protein and holds up well when mixed with sauce.
Buffalo Sauce: Use Frank’s RedHot or a similar cayenne pepper-based hot sauce for authentic flavor. Adjust quantity based on spice tolerance.
Cream Cheese: Softened cream cheese binds the filling, adds creaminess, and tempers the heat from the buffalo sauce.
Ranch Dressing (or Blue Cheese): Adds tanginess and enhances the classic buffalo wing taste. Homemade ranch gives better control over ingredients and flavor.
Cheddar Cheese: Sharp cheddar contributes melty richness and color. You can substitute with Monterey Jack or a Mexican blend if preferred.
Garlic Powder & Onion Powder: For depth of flavor without raw onion crunch or garlic burn.
Corn Tortillas: Traditional choice for taquitos; they crisp beautifully when baked. Warm them slightly before rolling to prevent cracking.
Cooking Spray or Olive Oil: Light coating ensures golden browning during baking without deep-frying.
Avocado: Ripe Hass avocados form the base of the crema, offering healthy fats and a buttery texture.
Sour Cream or Greek Yogurt: Creates a smooth, tangy base for the crema. Greek yogurt increases protein content and reduces fat.
Lime Juice: Brightens the crema and prevents avocado from browning too quickly.
Cilantro: Fresh herbs add brightness and balance the richness of the taquitos.
Minced Garlic: A small amount intensifies flavor without overpowering.
Salt & Pepper: Essential seasoning agents that enhance overall taste.

Step-by-Step Recipe

Preheat the Oven: Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat to prevent sticking.
Prepare the Filling: In a large mixing bowl, combine 2 cups of shredded cooked chicken breast, 1/3 cup buffalo sauce (adjust for heat), 2 tablespoons softened cream cheese, 2 tablespoons ranch dressing, 1/2 cup shredded cheddar cheese, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and a pinch of black pepper. Mix thoroughly until evenly coated.
Warm the Tortillas: To prevent cracking when rolling, warm the corn tortillas individually in a dry skillet over medium heat for about 15–20 seconds per side. Alternatively, wrap a stack in damp paper towels and microwave for 30 seconds.
Assemble the Taquitos: Lay a tortilla flat. Spoon approximately 2–3 tablespoons of the chicken mixture near the bottom edge. Roll tightly upward, securing with a toothpick if needed. Place seam-side down on the prepared baking sheet. Repeat with remaining tortillas and filling—should yield about 16–20 taquitos depending on tortilla size.
Coat for Crispiness: Lightly spray the tops of the rolled taquitos with olive oil or use a pastry brush to apply a thin layer of oil. This helps achieve a golden, crunchy exterior.
Bake Until Golden: Bake in the preheated oven for 18–22 minutes, flipping halfway through using tongs for even browning. They should be crisp and lightly browned when done.
Make the Avocado Crema: While the taquitos bake, prepare the crema. In a blender or food processor, combine 1 ripe avocado, 1/2 cup sour cream or Greek yogurt, juice of half a lime, 2 tablespoons chopped fresh cilantro, 1 small minced garlic clove, 1/4 teaspoon salt, and a dash of pepper. Blend until smooth. Add water 1 tablespoon at a time if needed to reach desired consistency. Taste and adjust seasoning.
Serve Immediately: Remove toothpicks before serving. Serve the hot taquitos warm alongside the chilled avocado crema for dipping. Garnish with extra cilantro or crumbled blue cheese if desired.

Tips

Don’t Skip Warming Tortillas: Cold tortillas crack easily. Always warm them first to ensure pliability and successful rolling.
Roll Tightly: The tighter the roll, the less likely the filling will leak out during baking.
Use Toothpicks Wisely: If your tortillas are particularly fragile, secure the end with a toothpick after rolling—but remember to remove before eating!
Flip Halfway: Flipping ensures both sides become equally crispy and golden brown.
Watch Baking Time: Ovens vary. Start checking at 18 minutes to avoid burning, especially if using thinner tortillas.
Keep Taquitos Upright: Arrange them snugly so they support each other and don’t unroll during baking.
Batch Cooking? You can assemble ahead and refrigerate before baking. Just increase baking time by 3–5 minutes if starting cold.
Double the Crema: It keeps well for 1–2 days and pairs great with chips, tacos, salads, or grilled proteins.

Variations and Customizations

This recipe is highly adaptable to suit different dietary needs, flavor preferences, and occasions:

Spice Level: Use mild buffalo sauce or mix hot sauce with barbecue sauce for a smoky-sweet kick. For extra heat, add cayenne pepper or diced jalapeños to the filling.
Vegetarian Option: Replace chicken with mashed black beans, sautéed mushrooms, or jackfruit seasoned with smoked paprika and soy sauce.
Dairy-Free: Substitute cream cheese with dairy-free alternative, skip cheddar, and use coconut yogurt in the crema. Ensure buffalo sauce is vegan-friendly (many are).
Gluten-Free: Most buffalo sauces and corn tortillas are naturally gluten-free, but always check labels to confirm.
Keto/Low-Carb: Use low-carb tortillas or lettuce wraps. Increase cream cheese and reduce or omit ranch to lower sugar intake.
Protein Boost: Add finely chopped hard-boiled eggs or a spoonful of cottage cheese into the filling for added protein.
Smoky Twist: Add chipotle in adobo sauce or smoked paprika for a deeper, campfire-like flavor.
Alternative Dips: Try blue cheese dressing, ranch, salsa verde, or cilantro-lime yogurt as alternate dips.
Topping Ideas: Top finished taquitos with pickled red onions, diced tomatoes, crumbled queso fresco, or microgreens for freshness.
Meal Prep Friendly: Assemble and freeze unbaked taquitos on a tray, then transfer to a bag. Bake straight from frozen—add 8–10 minutes to cook time.

Health Considerations and Nutritional Value

While traditionally deep-fried taquitos are high in saturated fat and calories, this oven-baked version significantly reduces oil usage while preserving satisfaction. Here’s a breakdown of key nutritional aspects:

Lower Fat Content: Baking instead of frying cuts unnecessary fats. Using Greek yogurt in the crema further reduces fat compared to full-fat sour cream.
Lean Protein Source: Chicken breast offers high-quality protein essential for muscle repair and satiety.
Healthy Fats: Avocado provides heart-healthy monounsaturated fats, fiber, potassium, and vitamins C, E, K, and B6.
Calcium and Probiotics: Cheese and yogurt contribute calcium and beneficial gut bacteria, especially if using live-culture yogurt.
Sodium Awareness: Buffalo sauce, ranch, and cheese can be high in sodium. Opt for low-sodium versions or make homemade alternatives to control salt levels.
Whole Ingredients: Making everything from scratch avoids preservatives, artificial flavors, and hidden sugars often found in store-bought products.
Portion Control: Serve 3–4 taquitos per person with a generous side of veggies or salad to balance the meal.
Allergen Notes: Contains dairy and eggs (in ranch/crema). Adaptations exist for most common allergies, as noted above.

Ingredients

For the Taquitos:

2 cups cooked, shredded chicken breast
1/3 cup buffalo hot sauce (e.g., Frank’s RedHot)
2 tablespoons cream cheese, softened
2 tablespoons ranch dressing (or blue cheese)
1/2 cup shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Pinch of black pepper
16–20 corn tortillas (6-inch)
Cooking spray or 1–2 tablespoons olive oil (for brushing/spraying)

For the Avocado Crema:

1 ripe avocado
1/2 cup sour cream or plain Greek yogurt
Juice of 1/2 lime
2 tablespoons fresh cilantro, chopped
1 small garlic clove, minced
1/4 teaspoon salt (or to taste)
Freshly ground black pepper, to taste
1–2 tablespoons water (as needed for consistency)

Directions

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat.
In a large bowl, mix together shredded chicken, buffalo sauce, cream cheese, ranch dressing, cheddar cheese, garlic powder, onion powder, and black pepper until fully combined.
Warm corn tortillas in a dry skillet over medium heat for 15–20 seconds per side, or microwave stacked in damp paper towels for 30 seconds to soften.
Spoon about 2–3 tablespoons of filling onto the lower third of each tortilla. Roll up tightly and place seam-side down on the baking sheet. Secure with toothpicks if necessary.
Spray or lightly brush the tops of the taquitos with olive oil to promote browning.
Bake for 18–22 minutes, flipping gently halfway through, until golden and crispy.
While taquitos bake, prepare the avocado crema: In a blender or bowl, combine avocado, sour cream or Greek yogurt, lime juice, cilantro, garlic, salt, and pepper. Blend or whisk until smooth. Add water one tablespoon at a time to thin if needed.
Remove toothpicks from taquitos. Serve immediately with avocado crema on the side for dipping. Optionally garnish with extra cilantro, lime wedges, or cheese.

FAQ

Can I make these taquitos ahead of time?
Yes! You can assemble the taquitos up to a day in advance and store them covered in the refrigerator. Bake just before serving. For longer storage, freeze unbaked taquitos on a tray, then transfer to a freezer bag. Bake from frozen, adding 8–10 minutes to the cooking time.

Why did my taquitos fall apart?
This usually happens if the tortillas weren’t warmed enough before rolling or if they were overfilled. Make sure to warm tortillas properly and use only 2–3 tablespoons of filling per taquito.

Can I air fry these instead?
Absolutely! Air fry at 400°F (200°C) for 8–10 minutes, flipping halfway through. They’ll get extra crispy in less time.

Is there a substitute for corn tortillas?
Flour tortillas work but won’t crisp as much. Low-carb or keto tortillas are good alternatives. Lettuce wraps are another option for a no-cook, grain-free version.

How long do leftovers last?
Store cooled taquitos in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain crispness—avoid the microwave. The avocado crema is best consumed within 1–2 days (press plastic wrap directly on surface to minimize browning).

Can I use canned chicken?
Yes, though freshly cooked or rotisserie chicken has better texture and flavor. Drain canned chicken well before using.

What can I serve with these taquitos?
They pair wonderfully with a simple green salad, Mexican rice, black beans, roasted vegetables, or tortilla chips and additional dips.

Summary

These Oven-Baked Buffalo Chicken Taquitos with Avocado Crema deliver fiery, cheesy goodness in a crispy package—all without deep-frying. Perfect for gatherings, weeknight dinners, or meal prep, they’re easy to customize and packed with flavor.

Served with a cool, creamy avocado-lime sauce, this dish balances heat and freshness beautifully, making it a standout favorite for buffalo lovers and taco enthusiasts alike.

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