August 15, 2012

Baked Buffalo Chicken Taquitos

I put these together the other night in about 10 minutes.

Rotisserie chicken is such a tasty shortcut.


If you're not a blue cheese fan, don't worry. I wouldn't leave it out though. 
I don't think it gives it a strong enough flavor that you would recognize what is is, but does add another layer of  deliciousness. 

Linked with Weekend Potluck and Foodie Friday.

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Baked Buffalo Chicken Taquitos

3 cups chicken, cooked and shredded
4 oz. mozzarella cheese, grated
4 oz. Philadelphia cream cheese, room temp.
4 oz. can chopped green chiles
1 1/2 - 2 tbsp Frank’s hot sauce
2 tbsp blue cheese dressing
1 tsp cumin
1/2 tsp oregano
1/2 tsp onion powder
1/2 tsp garlic powder
Pinch of salt and pepper
2 tbsp olive oil
8-10 Soft flour tortillas

Spicy Blue Cheese Dip

4 tbsp blue cheese dressing
1 tbsp Franks’s Hot Sauce

Stir to combine.

Directions:

Preheat oven to 425*.

Mix all ingredients except chicken together until combined; stir in chicken.

Wrap soft shells in a kitchen towel and microwave until warm, 10 - 20 seconds.

Place filling down the middle of each tortilla, roll it up and place it on an oiled baking sheet. Brush the tops and sides of the taquitos with olive oil. Cook for 8 minutes; turn and cook for an additional 8 minutes or until golden brown and crispy.

Serve with Spicy Blue Cheese Dip.

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