Baked Buffalo Chicken Taquitos

• servings: 6 servings
• active time: 20 minutes
• total time: 32 minutes

Ingredients

4 oz cream cheese (softened to room temperature)

1/3 cup buffalo wing sauce (I use Franks red hot buffalo wing sauce)

1/4 cup ranch dressing

3 cups shredded cooked chicken (from a rotisserie chicken or leftovers)

1 1/3 cups shredded cheddar cheese

1/3 cup blue cheese crumbles

12 fajita or soft taco sized flour tortillas

cooking spray (I like to use an avocado oil spray)

additional blue cheese crumbles (for garnish)

sliced green onions (for garnish)

1 cup ranch dressing

2 - 3 Tbsp buffalo wing sauce

Directions

Preheat oven to 450°F and line a rimmed baking sheet with foil, and set aside.

In a mixing bowl, add cream cheese, wing sauce, and ranch dressing and beat with a hand mixer until smooth and creamy. You could try using a whisk here, but I found a hand mixer incorporated the ingredients better.

Stir in shredded chicken, blue cheese, and shredded cheddar. Stir until well combined.

Microwave tortillas for about 10-20 seconds, until warm. They’ll be easier to roll this way, with minimal breaking.

Place about 2 1/2 Tbsp of the chicken filling in a line on the tortilla. Starting with the bottom edge, roll the tortilla up towards the top, rolling it up into a cigar-like log shape.

Place on prepared baking sheet and repeat with remaining tortillas and filling. Spray with cooking spray.

Bake in preheated oven for 9-10 minutes. Flip taquitos over and bake another 3-5 minutes until golden brown.

While taquitos are baking, whisk together ranch dressing and 2-3 Tbsp of wing sauce.

Serve taquitos with buffalo ranch dressing, additional blue cheese crumbles and sliced green onions.

Nutrition

• Calories: 557 kcal
• Total Fat: 47 g
• Saturated Fat: 16 g
• Unsaturated Fat: 28 g
• Cholesterol: 122 mg
• Sodium: 1727 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 27 g