Approved by the 
Yields:
12 serving(s)
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Jump to recipeIf you love buffalo chicken, you'll freak out over these buffalo chicken taquitos. Feel free to swap flour tortillas for corn tortillas.
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Ingredients
- 2 cups shredded rotisserie chicken
- 4 oz. cream cheese, softened
- 1/2 cup ranch dressing, divided
- 1/4 cup + 2 tbsp. buffalo sauce (such as Frank’s), divided
- 1/4 cup blue cheese crumbles
- kosher salt
- Freshly ground pepper
- 10 soft corn tortillas
- vegetable oil
- 1/4 cup Sliced scallions
Directions
- Step 1Make the filling. In a medium bowl, add chicken, cream chceese, 1/4 c ranch, and 1/4 c buffalo sauce. Stir until well combined. Sprinkle in the blue cheese and fold to combine. Season to taste with salt and pepper.
- Step 2Heat the corn tortillas until warmed through and pliable. To heat them in the microwave, stack tortillas on a small, microwave-safe plate. Cover with a damp paper towel, and microwave until tortillas are warmed through. Keep warm.
- Step 3Roll the taquitos. One at a time, add 2-3 tablespoons of the buffalo chicken filling to the lower third of each tortilla. Roll up tightly and set on a plate, seam-side down.
- Step 4Meanwhile, set a large skillet over medium-high heat and fill about 1/4-inch deep with vegetable oil. When the oil is hot, add the taquitos seam-side down. Work in batches to avoid overcrowding the pan. Cook the taquitos on all sides until golden-brown, about 5-8 minutes per batch. Turn down the heat if the tortillas are browning too quickly. Drain on paper towels then transfer to a serving platter.
- Step 5Mix together remaining ranch dressing and buffalo sauce. Drizzle over warm taquitos and sprinkle scallions on top. Use the rest of the buffalo-ranch mixture as a dipping sauce for the taquitos.
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