Buffalo Chicken Taquitos

Amazing flavor of buffalo chicken, all wrapped up in a tortilla to keep your fingers clean.

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 208kcal

Author Karly Campbell

Ingredients

8 ounces cream cheese room temperature
1/2 cup Frank's Red Hot Sauce see notes
1/2 cup shredded cheddar
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons chopped green onion optional
1 1/2 cups cooked shredded chicken
12 6-inch flour tortillas
Cooking spray

Instructions

Preheat the oven to 350 degrees.
Add the cream cheese, hot sauce, cheddar, garlic powder, onion powder, and green onions to a mixing bowl and stir well to combine. Once combined, stir in the shredded chicken and give it a taste. If you'd like it more spicy, stir in dried cayenne or up to 1/2 cup more Frank's Red Hot. Be careful not to add too much hot sauce or the mixture will be too wet.
To make the tortillas more pliable, warm them in the microwave for about 20 seconds. Drop a couple spoonfuls in the center of each tortilla and roll them up tightly.
Place the taquitos on a baking sheet and spray lightly with cooking spray. Bake for 25 minutes or until golden brown and crispy on the outside.
Serve with ranch or blue cheese dressing if desired.

Notes

Chicken: We love to use our freezer shredded chicken in this recipe, but a rotisserie chicken or canned chicken also works well. Canned chicken tends to be a bit salty, so look for low sodium if that's what you're using.

Spice: For even less spice, swap the hot sauce for Frank's buffalo sauce. You'll get a lot of the same flavor without all the heat. For more spice, you can add up to 1/2 cup more hot sauce or stir in some dried cayenne to taste.

Green Onion: I love the addition of green onion here, but I often leave it out for picky eaters. You can add in a bit of chopped parsley to still add some color or just leave it out entirely.

Nutrition