Buffalo Ranch Taquitos

One of my husband’s all time favorite meals is Creamy Chicken Taquitos.  He has loved taquitos since the first time he opened a box of frozen, processed taquitos *shudder*

Because of his undying love of taquitos, it was only natural for me to whip up a batch of buffalo chicken taquitos.  Because taquitos are awesome and so is buffalo chicken!  These were delicious.  Since bleu cheese and buffalo chicken are such a classic combinations, I tried dipping these in bleu cheese dressing, only to be greatly disappointed.  It really didn’t add anything, in my opinion, so I’d stick with some avocado instead.

Recipe Notes:

*This is a double batch of taquitos.  This way you have some to eat right away and some to freeze.  In this case, I gave the other half to a friend who had recently had a baby.

*For the cooked chicken, I boiled a 2 ½ lb bag of frozen boneless, skinless chicken tenders.

*If using a rotisserie chicken instead, simply omit the seasoning salt

Buffalo Ranch Chicken Taquitos

Adapted from Pennies on aPlatter

5 cups cooked chicken, cubed or shredded

½ tsp seasoning salt

1 cup buffalo ranch dressing

1 tbsp hot sauce, such as Franks

5 green onions, white & green parts sliced

1 cup shredded marble jack cheese

16 flour tortillas, 6-inch size

Cooking spray

Coarse sea salt (optional)

In a mixing bowl, combine the cooked chicken, seasoning salt, buffalo ranch dressing, hot sauce, onions, and shredded cheese.  Stir until well combined.

Place a small amount of filling onto each tortilla and roll tightly.  Place the uncooked taquitos seam-side down onto baking sheets lined with parchment paper (alternately, place them carefully, seam-side down in a labeled gallon-sized freezer bag and freeze). 

Bake the taquitos at 450 degrees F for 10-15 minutes (15-20, if frozen) or until the tortilla is browned and the filling is heated through.

Makes 16 taquitos