Buffalo Chicken Taquitos
WARNING: New favorite!!
Chase & I were trying to decide what to take to a friend’s house for an evening watching football. A few standard choices were thrown out: Kathleen Dip , wings, Devils on Horseback, enchiladas… then Chase had a brilliant idea: fusing wings & enchiladas to make BUFFALO CHICKEN TAQUITOS.
I jotted down a rough recipe idea & headed to the store to gather ingredients. A couple rounds of iterations & we had a spicy, crispy taquito & that pairs perfectly with Creamy Jalapeño Dip!
Start by roasting about a pound of chicken breasts. Season with salt & pepper (don’t worry, more flavor will be added later!) and spritz with avocado or olive oil. Bake at 350 until cooked through- about 30 minutes depending on their thickness. While they’re baking set out the cream cheese to soften.
Looks like a delicious Jackson Pollock.
Once cooled, bump up the heat on the oven to 425 degrees. Chop up the chicken & toss into a bowl with buffalo sauce, ranch dressing, softened cream cheese, celery salt, and black pepper. Mix it up real good. (If you’re a fan, you can throw in some blue cheese 😷 but don’t tell anyone I told you to.) Be sure to taste it & add salt as needed.
It tastes better than it looks, I promise.
Now grab your tortillas & place some of the filling along the middle & roll up tight. Note the filling will get melty & delicious in the oven, so if you overstuff these suckers they’re going to ooze out onto the pan. Not the worst thing. 😏
Spritz with cooking spray (I like this one!) and bake for about 15 minutes or until crispy. Be sure to space them out & bake in batches for maximum crispiness!
These are spicy 🔥 so if you’re serving it to a group, it’s nice to have a creamy dip to cool things off. You can find a pretty awesome one here: Creamy Jalapeño Sauce 😉
- 1 lb boneless, skinless chicken breast
- 1 cup buffalo sauce
- 1/2 cup ranch dressing
- 8 oz cream cheese
- 1/2 tsp celery salt
- 1/2 tsp ground black pepper
- 24 flour tortillas
- Preheat oven to 350 degrees. Season chicken breast with salt & pepper, spritz with oil and roast for about 30 minutes or until cooked through. While the chicken is cooking, soften the cream cheese.
- Allow the chicken to cool & chop into small pieces. Combine with the buffalo sauce, ranch, cream cheese, celery salt, & black pepper.
- Increase oven temperature to 425 degrees. Fill each tortilla with some of the mixture & roll up. Arrange on sheet pan with at least 2 inches between each taquito.
- Bake, in batches, for 15 minutes or until crispy.
- Serve with Creamy Jalapeño Sauce
