Print

Buffalo Chicken Taquitos

Print Recipe

Crispy baked flour tortillas rolled tight around a buffalo chicken and cream cheese filling, sealed seam-side down so they hold together without frying.

Ingredients

Scale
  • 2 cups shredded cooked chicken (rotisserie works well)
  • 4 oz cream cheese, softened
  • 1/3 cup buffalo sauce, plus more for drizzling
  • 1/4 cup ranch or blue cheese dressing, plus more for serving
  • 1 cup shredded cheddar or Monterey Jack cheese
  • 2 green onions, thinly sliced
  • 10 small (6-inch) flour tortillas
  • 3 tbsp butter, melted
  • Cooking spray or oil, for the pan

Instructions

  1. Preheat the oven to 425°F. Line a baking sheet with foil and coat lightly with cooking spray.
  2. In a large bowl, stir together the chicken, cream cheese, buffalo sauce, ranch dressing, shredded cheese, and green onions until the cream cheese is fully worked in and no streaks remain.
  3. Stack the tortillas between two damp paper towels and microwave for 20-30 seconds, or warm them one at a time in a dry skillet for about 10 seconds per side, until pliable and no longer stiff at the edges.
  4. Working with one warm tortilla at a time, spoon about 3 tablespoons of filling in a line just off center. Roll tightly from the filled side and set it seam-side down on the baking sheet.
  5. Brush the tops lightly with melted butter.
  6. Bake for 15-18 minutes, until the shells are golden and crisp and the filling is hot all the way through (165°F in the center).
  7. Let the taquitos rest for 2-3 minutes before serving with extra buffalo sauce, ranch, or blue cheese dressing for dipping.

Notes

Shred the chicken fine with two forks so it mixes evenly into the cream cheese instead of sitting in clumps that can tear the tortilla. To freeze a batch, roll the taquitos and freeze them uncooked on a tray until solid, then bake straight from frozen at 425°F for about 22-25 minutes.

Find it online: https://www.receipster.com/buffalo-chicken-taquitos/