Description
These Buffalo Chicken Taquitos are a crispy, flavorful twist on a classic favorite, combining shredded chicken with creamy, spicy buffalo sauce and ranch seasoning, all wrapped in soft flour tortillas and baked until golden and crispy. Perfect as a snack or party appetizer, they come with a tangy ranch dipping sauce to complement the spicy kick.
Ingredients
Filling
- 6 oz full-fat cream cheese (room temperature)
- 1 tablespoon ranch seasoning
- 1 teaspoon kosher salt
- ½ cup Franks Red Hot sauce
- 3 scallions (thinly sliced)
- ¾ cup shredded mozzarella cheese
- 2 cups shredded chicken breast (rotisserie or cooked)
Taquitos
- 12 flour tortillas (taco sized)
- Extra virgin olive oil (for brushing)
Dipping Sauce
- 2 tablespoons ranch seasoning
- ½ cup sour cream
- ¼ cup mayonnaise
- ¼ cup milk or water
- 1 scallion (thinly sliced, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400℉ and line a large baking sheet with parchment paper or aluminum foil to prevent sticking and make cleanup easy.
- Prepare Filling Base: In a large mixing bowl, combine the cream cheese, 1 tablespoon ranch seasoning, and kosher salt. Use a rubber spatula to mix until very smooth and creamy, ensuring no lumps remain.
- Add Flavorings: Stir in the Franks Red Hot sauce, thinly sliced scallions, and shredded mozzarella cheese until thoroughly mixed.
- Mix in Chicken: Fold the shredded chicken breast into the mixture, making sure each piece is completely coated and the mixture is well blended.
- Warm Tortillas: Stack the tortillas and wrap them in a damp paper towel. Microwave for 30 seconds to soften and make them pliable for rolling.
- Fill and Roll Taquitos: Place 2-3 tablespoons of the chicken mixture onto the bottom third of each tortilla, spreading it into a line but leaving at least ½ inch of space on both sides. Roll the tortilla tightly over the filling until fully rolled.
- Arrange on Baking Sheet: Place each taquito seam-side down on the prepared baking sheet. Keep the taquitos touching each other initially to prevent unrolling during the first half of baking.
- Brush with Oil: Lightly brush the outside of each taquito with extra virgin olive oil to help them crisp up in the oven.
- Bake: Bake the taquitos for 15 minutes. At the halfway point, carefully separate them so they are not touching to allow even crisping.
- Broil to Crispy: Switch your oven to broil and broil the taquitos until they become fully golden and crispy. Keep a close watch to prevent burning, usually 2-3 minutes.
- Prepare Dipping Sauce: While the taquitos are baking, mix together 2 tablespoons ranch seasoning, sour cream, mayonnaise, and milk or water in a bowl until smooth.
- Serve: Plate the hot taquitos and drizzle the prepared ranch sauce over them, along with additional hot sauce and sliced scallions if desired. Alternatively, serve the sauce on the side for dipping.
Notes
- Using rotisserie chicken simplifies the preparation and adds extra flavor.
- Keep taquitos touching during the first half of baking to prevent them from unrolling.
- Watch closely during broiling as they can burn quickly.
- You can substitute flour tortillas with corn tortillas if preferred, but warming is essential to prevent cracking.
- The dipping sauce can be adjusted for creaminess by adding more or less milk or water.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
