Ingredients
Equipment
Method
Instructions
- In a mixing bowl, combine the softened cream cheese, Buffalo wing sauce, and Ranch dressing. Use a spatula to mix until smooth.
- Stir in the shredded cooked chicken, shredded cheddar cheese (or colby jack), blue cheese crumbles, and sliced green onions. Season with black pepper to taste. Mix everything until well combined.
- Warm the tortillas in a microwave for about 30 seconds or on a skillet for a few seconds on each side until pliable.
- Take a tortilla and spoon about 2-3 tablespoons of the chicken mixture onto the center. Roll the tortilla tightly around the filling and place it seam-side down on a baking sheet.
- Preheat your oven to 400°F (200°C). Bake the taquitos for 20-25 minutes, or until they are golden brown and crispy.
- Once baked, remove the taquitos from the oven and let them cool for a few minutes. Serve with extra Ranch dressing on the side for dipping.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can freeze the taquitos before baking for later use.
- For a vegetarian version, replace chicken with sautéed vegetables.