Baked Buffalo Chicken Taquitos
Baked Buffalo Chicken Taquitos
Hello, my fellow foodie adventurers!
Today’s quest is a spicy triumph: Baked Buffalo Chicken Taquitos! Buffalo chicken wings are a universal love—pretty much everyone on the planet adores them, and I’m no exception. I love bringing that bold buffalo flavor home and crafting something semi-healthy, and you’ll love how these taquitos hit the spot when that craving strikes. Picture this: spicy buffalo sauce smothered over shredded rotisserie chicken, mixed with creamy low-fat cream cheese, wrapped in a soft tortilla, and baked to crispy, golden perfection—served with a side of fat-free ranch dressing for dipping. They’re incredibly easy to make, lighter than traditional wings, and packed with that fiery flavor we all adore. Ready to wield your oven and claim this treasure?
Ingredients You’ll Need (The Quest Inventory)
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8 oz. low-fat cream cheese (the creamy veil)
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2 tsp. smoked paprika
- 2 tsp. chili powder
- 1 tbsp. olive oil
- 1/2 cup franks red hot sauce (the fiery elixir)
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2 cups cooked and shredded chicken (the hero’s bounty)
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12 small flour tortillas, low-carb (the soft scrolls)
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Fat-free ranch dressing, for serving (the cooling potion)
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Nonstick cooking spray (the light mist)
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How to Create It (The Quest Steps)
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Ready the Forge: Preheat your oven to 425°F—your fiery hearth is primed! Line a baking sheet with parchment paper and set aside.
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Brew the Filling: In a medium bowl, mix the cream cheese, paprika, chili powder, olive oil and franks red hot sauce until smooth and well combined—stir in 2 cups shredded chicken until evenly coated in the spicy, creamy mixture.
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Craft the Scrolls: Lay out one of the 12 flour tortillas—spread 2-3 tablespoons of the buffalo chicken mixture in a thin line across the center. Roll the tortilla tightly around the filling to form a taquito.
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Assemble the Legion: Place the taquito seam-side down on the prepared cookie sheet—repeat with the remaining tortillas and filling, arranging them snugly side by side.
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Crisp the Tops: Lightly spray the tops of the taquitos with cooking spray—this will help them turn golden and crispy.
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Bake the Glory: Bake at 425°F for 15-20 minutes, or until the taquitos are golden brown and crispy—keep an eye on them to avoid over-browning.
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Claim Your Feast: Serve hot with fat-free ranch dressing on the side for dipping—savor this spicy, crunchy triumph!
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Tips Trips & Variations
These Baked Buffalo Chicken Taquitos are a buffalo classic reborn, but every Kitchen Quest hero needs a few clever moves and twists to master the craft. Here’s how to wield your skills and remix this dish like a true flavor bard!
Cooking Tricks:
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Chicken Hack: Use pre-shredded rotisserie chicken to save time—already flavorful and ready to go!
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Tortilla Tip: Warm the tortillas in the microwave for 10 seconds before rolling—makes them more pliable and less likely to tear.
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Crisp Boost: Flip the taquitos halfway through baking—ensures even browning on all sides.
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Spice Check: Taste the filling before rolling—adjust the buffalo sauce to your heat preference!
Tasty Variations:
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Spicy Skirmish: Add a pinch of cayenne or extra buffalo sauce—ignite a fiercer flame for the bold!
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Cheese Quest: Mix in shredded cheddar or blue cheese crumbles with the filling—new molten banners to wave proudly!
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Veggie Vault: Toss in diced celery or green onions with the chicken—extra loot for your taquitos.
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Tortilla Twist: Swap flour tortillas for corn tortillas—shifts the scrolls to a gluten-free realm!
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Dip Pact: Serve with blue cheese dressing instead of ranch—a classic buffalo wing companion.
If you missed it, swing back to my last post: Artichoke Spinach & Chicken Penne—a quest to fuel your next adventure!
Baked Buffalo Chicken Taquitos
Spicy buffalo sauce smothered over shredded rotisserie chicken, mixed with creamy low-fat cream cheese, wrapped in a soft tortilla, and baked to crispy, golden perfection
Equipment
- Baking Sheet
- Small Mixing Bowl
Ingredients
- 8 Oz. Cream Cheese
- 2 tsp Smoked Paprika
- 2 tsp. Chili Powder
- 1 tbsp. Olive Oil
- 1/2 Cup Franks Red Hot Sauce
- 2 Cups Shredded Rotisserie Chicken
- 12 Small Flour Tortillas
- Ranch Dressing
Instructions
- Preheat the oven to 425 degrees F.
- In a medium bowl, mix the cream cheese, paprika, chili powder, olive oil and franks red hot sauce until smooth and well combined—stir in 2 cups shredded chicken until evenly coated in the spicy, creamy mixture.
- Lay out one of the 12 flour tortillas—spread 2-3 tablespoons of the buffalo chicken mixture in a thin line across the center. Roll the tortilla tightly around the filling to form a taquito.
- Place the taquito seam-side down on the prepared cookie sheet—repeat with the remaining tortillas and filling, arranging them snugly side by side.
- Lightly spray the tops of the taquitos with cooking spray—this will help them turn golden and crispy.
- Bake at 425°F for 15-20 minutes, or until the taquitos are golden brown and crispy—keep an eye on them to avoid over-browning.
- Serve hot with fat-free ranch dressing on the side for dipping—savor this spicy, crunchy triumph!