Best 5 Buffalo Chicken Taquitos Recipes

BUFFALO CHICKEN TAQUITOS RECIPE

Steps:

• Preheat oven to 400 degrees F.
• In a medium-sized mixing bowl, combine the room temperature cream cheese, ranch dressing, blue cheese, Frank's hot sauce, shredded chicken and cheddar cheese. Mix with a spoon or spatula until well combined.
• For each taquito, lay a tortilla flat on the counter and spoon about 1/3 cup of chicken filling, spreading it into a line across the tortilla from one side to the other. Roll up the taquito tightly around the chicken mixture and place on a parchment-lined baking sheet seam side down.
• Continue assembling all the taquitos, then brush with melted butter using a pastry brush.
• Bake in a preheated oven for 10 minutes on one side, then flip the taquitos and bake for an additional 10 minutes, or until the tops are golden brown.
• Serve immediately with blue cheese crumbles, ranch dressing, or Frank's red hot sauce drizzled over the top and garnish with fresh cilantro and diced tomatoes. Enjoy!

BUFFALO CHICKEN TAQUITOS

Steps:

• Place chicken breasts into slow cooker; pour in chicken broth. Season with paprika, salt, and pepper. Cook on Low until chicken is tender, about 4 hours.
• Drain broth; shred chicken with 2 forks in the slow cooker. Add Buffalo sauce, cream cheese, and ranch dressing mix; stir until well mixed. Cook on low until flavors are blended, about 1 hour.
• Preheat oven to 425 degrees F (220 degrees C).
• Spoon chicken onto the tortillas and sprinkle cheese on top. Roll up and place seam-side down on a nonstick baking sheet. Brush all sides of taquitos with oil.
• Bake in the preheated oven, turning every 5 minutes, until slightly browned, about 15 minutes.

BUFFALO CHICKEN TAQUITOS

Steps:

• Preheat oven to 425 degrees.
• In a small sauce pot over medium low heat, melt butter.
• Add cajun seasoning, garlic powder. Stir to combine and cook for 1 minute.
• Add cream cheese and stir until melted and completely combined with butter and spices.
• Wisk in hot sauce and milk and simmer for 5 - 8 minutes. Add salt to taste. Combine chicken and sauce. Cool.
• Lay out a tortilla; fill with about 1/4 - 1/3 cup chicken and 2 tablespoons of mozzarella cheese.
• Tightly roll up taquito and place seam side down on a greased baking sheet; repeat until chicken is gone. Note: To keep the tortillas rolled, place a few dabs of water on the overlapping end.
• Brush taquitos with vegetable oil on all sides.
• Bake for 12-15 minutes; rotate them every 5 minutes, until golden brown.
• Serve with blue cheese dressing and celery sticks.

EASY CHICKEN TAQUITOS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Combine the chicken and cheese in a bowl; stir in the hot pepper sauce. Warm the tortillas one at a time in a skillet over medium heat until flexible about 10 seconds per side.
• Spread about 1 heaping tablespoon of the chicken over half of the warmed tortilla. Roll tightly to form the taquito starting at the filled side of the tortilla. Place seamed side down in the baking dish. Repeat with the remaining tortillas. Bake for 30 minutes in the preheated oven.

BUFFALO 'N RANCH TAQUITOS RECIPE BY TASTY

Steps:

• Heat the vegetable oil in a large, high-walled skillet over medium heat until it reaches 350°F (180°C).
• In a large bowl, mix together the shredded chicken, diced celery, Frank's® RedHot® Buffalo 'N Ranch Thick Sauce, cream cheese, and salt until fully combined.
• In a small bowl, mix together the flour and water to create a paste.
• Stack the tortillas on a plate, cover with a damp paper towel, and microwave for 1 minute, until softened and warmed through.
• Scoop about 2 tablespoons of the chicken mixture onto the lower third of a tortilla, then tightly roll up the tortilla, brushing a bit of flour paste on the edge of the tortilla to seal together. Place seam-side down on a baking sheet and repeat with the remaining ingredients.
• Add 3-4 of the rolled taquitos at a time to the hot oil, seam-side down, and fry, turning halfway through, for 4 minutes, or until golden brown. Transfer to a paper towel-lined plate to drain any excess oil.
• Serve with more Frank's® RedHot® Buffalo 'N Ranch Thick Sauce for dipping.
• Enjoy!