Baked Buffalo Chicken Taquito


•4 oz. Cream Cheese, (Softened)
•1/3 cup Ranch Dressing
•1/4 cup Buffalo Sauce
•3 cups Cooked Shredded Chicken
•1 1/2 cups Grated Sharp Cheddar Cheese
•Fajita Size Flour Tortillas, (About 12)
Dipping Sauce:
•1/2 cup Ranch Dressing
•1 tbsp Wing Sauce, (More or Less Depending on Heat Tolerance)


•Preheat oven to 425°. Line a cookie sheet with tin foil and spray with cooking spray. Set aside.
•In a medium bowl combine cream cheese, ranch dressing and wing sauce. Mix together until smooth.
•Add shredded chicken and grated cheese and stir until well combined.
•Place about two heaping tbsp chicken filling down the edge of each tortilla. Roll tightly and place on prepared cookie sheet. Spray with cooking spray and sprinkle lightly with kosher salt.
•Bake for 12 to 15 minutes or until edges start to turn golden brown. Serve with dipping sauce.
•While taquitos are baking, prepare sauce by whisking ranch dressing and wing sauce together.

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