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.

Print

Buffalo Chicken Taquitos

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 10

Author Libby with Lemony Thyme

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.

The post Buffalo Chicken Taquitos appeared first on Lemony Thyme.