Baked Buffalo Chicken Taquitos

Buttery buffalo sauce mixed with shredded chicken and cream cheese stuffed in a crispy baked corn tortilla with cheese and dipped in tangy blue cheese dressing.

5 from 1 vote

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Course: Appetizer, Dinner, Lunch

Cuisine: American, Mexican

Keyword: appetizer, buffalo, buffalo chicken, dinner, football season, lunch, spicy, taquito

Prep Time: 15

Cook Time: 1 10

Servings: servings

Calories: 131kcal

Equipment

Baking Sheet
Mixing Bowl

Ingredients

2 chicken breasts shredded
4 tablespoon butter
1 cup Frank's Red Hot sauce
½ cup cream cheese
18 small corn tortillas
1 cup monterrey jack cheese shredded
blue cheese or ranch for dipping

Instructions

Preheat the oven to 350 degrees.
Boil the chicken on the stove for about 30 minutes or until cooked all the way through. Shred the chicken.
On the stove, melt butter. Add in the Frank's Red Hot sauce and mix. Allow the buffalo sauce to heat up.
Pour the buffalo sauce over the shredded chicken.
Add in the cream cheese. Mix until completely combined.
Heat up the tortilla either in the microwave or on the stove in order to make it more pliable.
Add about ¼ cup of the chicken mixture to the tortilla.
Add in about 1 tablespoon of cheese and roll the tortilla up.
Place the tortilla crease down on the baking sheet.
Repeat until all of the tortillas are filled. Brush olive oil over the tortillas.
Bake for about 35-40 minutes or until tortillas start to crisp. Serve with blue cheese dressing or ranch.

Notes

Save leftovers in the fridge for up to 5 days.

Nutrition