One of my husband’s all time favorite 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 of taquitos, it was only natural for me to whip up a batch of buffalo chicken taquitos. Because taquitos are awesome and so is buffalo chicken! These were delicious. Since bleu cheese and buffalo chicken are such a classic combinations, I tried dipping these in bleu cheese dressing, only to be greatly disappointed. It really didn’t add anything, in my opinion, so I’d stick with some avocado instead.
*This is a double batch of taquitos. This way you have some to eat right away and some to freeze. In this case, I gave the other half to a friend who had recently had a baby.
*For the cooked chicken, I boiled a 2 ½ lb bag of frozen boneless, skinless chicken tenders.
*If using a rotisserie chicken instead, simply omit the seasoning salt
Buffalo Ranch Chicken Taquitos
Adapted from Pennies on aPlatter
5 cups cooked chicken, cubed or shredded
½ tsp seasoning salt
1 cup buffalo ranch dressing
1 tbsp hot sauce, such as Franks
5 green onions, white & green parts sliced
1 cup shredded marble jack cheese
16 flour tortillas, 6-inch size
Coarse sea salt (optional)
In a mixing bowl, combine the cooked chicken, seasoning salt, buffalo ranch dressing, hot sauce, onions, and shredded cheese. Stir until well combined.
Place a small amount of filling onto each tortilla and roll tightly. Place the uncooked taquitos seam-side down onto baking sheets lined with parchment paper (alternately, place them carefully, seam-side down in a labeled gallon-sized freezer bag and freeze).
Bake the taquitos at 450 degrees F for 10-15 minutes (15-20, if frozen) or until the tortilla is browned and the filling is heated through.
Makes 16 taquitos