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!