Once you’ve made a batch of Buffalo Chicken Dip, you’ve opened up endless recipe-twist possibilities.  I decided on Buffalo Chicken Taquitos.  Warm corn tortillas filled with buffalo chicken dip and a little shredded cheddar…all rolled up and baked into a great new appetizer.

Buffalo Chicken Taquitos

Libby with Lemony Thyme

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Servings 10

Ingredients

  

For Buffalo Chicken Dip…

• 1 8- ounce block cream cheese softened
• 4- ounces Monterey Jack cheese shredded
• 1 cup ranch dressing
• 1/2 – 1 cup Frank’s Hot Sauce
• 2 cups shredded cooked chicken a rotisserie chicken works well

For Taquitos…

• 20 small corn tortillas
• 1 cup shredded cheddar cheese
• sour cream and/or salsa for serving

Instructions

 

• On the stovetop or in microwave safe bowl, heat cream cheese until melting.
• Stir in shredded cheese, ranch dressing, hot sauce, and shredded chicken. Heat for another minute or two until hot and bubbly.
• Preheat oven to 350 degrees. Coat a shallow baking dish with cooking spray.
• In a small skillet coated with cooking spray, warm corn tortillas one by one for about 10 seconds each.
• Fill each tortilla with 3-4 Tbl. of buffalo chicken dip and a tablespoon of shredded cheddar cheese. Roll tightly and place seam side down in baking dish. Continue with remaining tortillas.
• Bake for 25 – 30 minutes, until filling is bubbly and tortillas begin to turn golden brown. Serve with sour cream and/or fresh salsa.

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