Buffalo Chicken Taquito Recipe 455

BUFFALO CHICKEN TAQUITOS RECIPE

Steps:

• Preheat oven to 400 degrees F.
• In a medium-sized mixing bowl, combine the room temperature cream cheese, ranch dressing, blue cheese, Frank's hot sauce, shredded chicken and cheddar cheese. Mix with a spoon or spatula until well combined.
• For each taquito, lay a tortilla flat on the counter and spoon about 1/3 cup of chicken filling, spreading it into a line across the tortilla from one side to the other. Roll up the taquito tightly around the chicken mixture and place on a parchment-lined baking sheet seam side down.
• Continue assembling all the taquitos, then brush with melted butter using a pastry brush.
• Bake in a preheated oven for 10 minutes on one side, then flip the taquitos and bake for an additional 10 minutes, or until the tops are golden brown.
• Serve immediately with blue cheese crumbles, ranch dressing, or Frank's red hot sauce drizzled over the top and garnish with fresh cilantro and diced tomatoes. Enjoy!

BUFFALO CHICKEN TAQUITOS

Steps:

• Place chicken breasts into slow cooker; pour in chicken broth. Season with paprika, salt, and pepper. Cook on Low until chicken is tender, about 4 hours.
• Drain broth; shred chicken with 2 forks in the slow cooker. Add Buffalo sauce, cream cheese, and ranch dressing mix; stir until well mixed. Cook on low until flavors are blended, about 1 hour.
• Preheat oven to 425 degrees F (220 degrees C).
• Spoon chicken onto the tortillas and sprinkle cheese on top. Roll up and place seam-side down on a nonstick baking sheet. Brush all sides of taquitos with oil.
• Bake in the preheated oven, turning every 5 minutes, until slightly browned, about 15 minutes.

BUFFALO CHICKEN TAQUITO RECIPE - (4.5/5)

Steps:

• Preheat oven to 425 degrees. In a small sauce pot over medium low heat, melt butter. Add Mrs. Dash, garlic powder. Stir to combine and cook for 1 minute. Add cream cheese and stir until melted and completely combined with butter and spices. Whisk in hot sauce and milk and simmer for 5 - 8 minutes. Add salt to taste. Combine chicken and sauce. Lay out a tortilla; fill with about ¼ - 1/3 cup chicken and 2 tablespoons of mozzarella cheese. Tightly roll up taquito and place on a greased baking sheet; repeat until chicken is gone. Brush taquitos with vegetable oil on all sides. Bake for 15 - 18 minutes; rotate them every 5 minutes, until golden brown. Serve with Kraft Blue Cheese Dressing and celery sticks.