Buffalo Ranch Taquitos

To contact us Click HERE




One of my husband’s all timefavorite meals is Creamy Chicken Taquitos. He has loved taquitos since the first time he opened a box of frozen,processed taquitos *shudder*
Because of his undying love oftaquitos, it was only natural for me to whip up a batch of buffalo chickentaquitos.  Because taquitos are awesomeand so is buffalo chicken!  These weredelicious.  Since bleu cheese and buffalochicken are such a classic combinations, I tried dipping these in bleu cheesedressing, only to be greatly disappointed. It really didn’t add anything, in my opinion, so I’d stick with someavocado instead.

Recipe Notes:*This is a double batch of taquitos.  This way you have some to eat right away andsome to freeze.  In this case, I gave theother half to a friend who had recently had a baby.*For the cooked chicken, I boiled a 2 ½ lb bag of frozenboneless, skinless chicken tenders.*If using a rotisserie chicken instead, simply omit theseasoning salt
Buffalo Ranch Chicken TaquitosAdapted from Pennies on aPlatter
5 cups cooked chicken, cubedor shredded½ tsp seasoning salt1 cup buffalo ranch dressing1 tbsp hot sauce, such asFranks5 green onions, white &green parts sliced1 cup shredded marble jackcheese16 flour tortillas, 6-inchsizeCooking sprayCoarse sea salt (optional)


In a mixing bowl, combine thecooked chicken, seasoning salt, buffalo ranch dressing, hot sauce, onions, andshredded cheese.  Stir until wellcombined.
Place a small amount offilling onto each tortilla and roll tightly. Place the uncooked taquitos seam-side down onto baking sheets lined withparchment paper (alternately, place them carefully, seam-side down in a labeledgallon-sized freezer bag and freeze). 
Bake the taquitos at 450degrees F for 10-15 minutes (15-20, if frozen) or until the tortilla is brownedand the filling is heated through.
Makes 16 taquitos



Follow @amyscookingadveTweet