Buffalo Chicken Taquitos
Deliciously spicy and crunchy taquitos filled with shredded chicken and creamy cheese, perfect for appetizers, snacks, or main courses.
Ingredients
Filling
- 2 cups shredded cooked chicken Use leftover roasted chicken or store-bought rotisserie chicken.
- 1/2 cup buffalo sauce For a milder flavor, mix with ranch dressing.
- 1 cup shredded cheese (cheddar or Monterey Jack) Pepper jack can be used for spicier flavor.
- 1/2 cup cream cheese, softened Substitute with vegan cream cheese for a dairy-free option.
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 8-10 pieces small flour or corn tortillas
- to taste oil for frying or baking Use vegetable oil for frying.
- to taste salt and pepper
Instructions
Preparation
- In a mixing bowl, combine the shredded chicken, buffalo sauce, shredded cheese, cream cheese, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly combined.
- Warm the tortillas in a microwave or on a skillet for about 10-15 seconds to make them pliable.
- Spoon about 2 tablespoons of the chicken mixture onto each tortilla, then roll them tightly from one end to the other.
- Heat oil in a frying pan over medium heat or preheat the oven to 400°F (200°C) if you prefer baking.
Cooking
- If frying, place the taquitos seam side down in the hot oil and cook until crispy and golden brown, about 3-4 minutes per side.
- If baking, place seam side down on a baking sheet, brush lightly with oil, and bake for 15-20 minutes until crispy.
Serving
- Once cooked, serve with your favorite dipping sauce, such as ranch or blue cheese dressing.
Notes
Store in an airtight container for up to 3 days. For freezing, uncooked taquitos can be frozen until solid, then transferred to a freezer-safe bag for up to 2 months. Reheat in the oven at 350°F (175°C) for about 10-15 minutes.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 22gProtein: 17gFat: 9gSaturated Fat: 4gSodium: 450mgFiber: 1gSugar: 2g
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