Description
These Baked Buffalo Chicken Taquitos are the ultimate combination of spicy, cheesy, and crispy. The filling, made from tender shredded chicken, zesty buffalo wing sauce, and creamy ranch, is perfectly balanced by the sharp cheddar cheese. Rolled up in soft tortillas and baked until golden, these taquitos offer a satisfying crunch in every bite.
Ingredients
For the Taquitos:
4 ounces cream cheese, softened
1/3 cup ranch dressing
1/4 cup buffalo wing sauce (Frank’s buffalo wing sauce recommended)
3 cups cooked shredded chicken (rotisserie chicken works great)
1 ½ cups grated sharp cheddar cheese
12 Fajita size flour tortillas
Kosher salt, for sprinkling
For the Dipping Sauce:
1/2 cup ranch dressing
1 tablespoon wing sauce (adjust to taste)
Instructions
Preheat the oven to 425°F (220°C). Line a cookie sheet with tin foil and spray with cooking spray. Set aside.
In a medium bowl, combine the cream cheese, ranch dressing, and wing sauce. Mix together until smooth, using a hand mixer if desired.
Add the shredded chicken and grated cheddar cheese to the cream cheese mixture, stirring until well combined.
Place about two heaping tablespoons of the chicken filling along the edge of each tortilla. Roll tightly and place the taquitos seam-side down on the prepared cookie sheet. Spray the tops with cooking spray and lightly sprinkle with kosher salt.
Bake for 12 to 15 minutes or until the edges of the taquitos start to turn golden brown.
While the taquitos are baking, prepare the dipping sauce by whisking together the ranch dressing and wing sauce in a small bowl.
Serve the baked taquitos hot with the dipping sauce on the side.
Note: If using corn tortillas, place them between damp paper towels and microwave for about 20 seconds to soften, making them easier to roll without tearing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 250