Baked Buffalo Chicken Taquitos Food

BUFFALO CHICKEN TAQUITOS RECIPE

Steps:

• Preheat oven to 400 degrees F.
• In a medium-sized mixing bowl, combine the room temperature cream cheese, ranch dressing, blue cheese, Frank's hot sauce, shredded chicken and cheddar cheese. Mix with a spoon or spatula until well combined.
• For each taquito, lay a tortilla flat on the counter and spoon about 1/3 cup of chicken filling, spreading it into a line across the tortilla from one side to the other. Roll up the taquito tightly around the chicken mixture and place on a parchment-lined baking sheet seam side down.
• Continue assembling all the taquitos, then brush with melted butter using a pastry brush.
• Bake in a preheated oven for 10 minutes on one side, then flip the taquitos and bake for an additional 10 minutes, or until the tops are golden brown.
• Serve immediately with blue cheese crumbles, ranch dressing, or Frank's red hot sauce drizzled over the top and garnish with fresh cilantro and diced tomatoes. Enjoy!

BUFFALO CHICKEN TAQUITOS

Steps:

• Place chicken breasts into slow cooker; pour in chicken broth. Season with paprika, salt, and pepper. Cook on Low until chicken is tender, about 4 hours.
• Drain broth; shred chicken with 2 forks in the slow cooker. Add Buffalo sauce, cream cheese, and ranch dressing mix; stir until well mixed. Cook on low until flavors are blended, about 1 hour.
• Preheat oven to 425 degrees F (220 degrees C).
• Spoon chicken onto the tortillas and sprinkle cheese on top. Roll up and place seam-side down on a nonstick baking sheet. Brush all sides of taquitos with oil.
• Bake in the preheated oven, turning every 5 minutes, until slightly browned, about 15 minutes.

BAKED CHICKEN TAQUITOS

Steps:

• Preheat oven to 425°F and oil a baking sheet. Heat olive oil over medium heat in a skillet. Add onion and cook until starting to soften and turn translucent, 3 to 5 minutes. Add garlic, cumin, paprika and salt. Stir to combine and cook 2 to 3 minutes longer, until fragrant. Take from heat and stir in cilantro and chicken. Set aside.
• Bring chicken broth to a simmer in a skillet or pot wide enough to hold tortillas. When broth simmers, dip tortillas briefly, one at a time, just to soften, 1 to 2 seconds. Lay tortilla on a work surface and spread 2 or 3 tablespoons chicken mixture over bottom third. Top with a tablespoon of cheese and roll up. Place seam side down on the baking sheet. Repeat with remaining tortillas. Spray or brush tortillas lightly with oil and bake until crisp and lightly browned, 12 to 15 minutes. Serve immediately.

BAKED BUFFALO CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees.
• Spray skillet with cooking spray. Add chicken and cook 4 minutes each side until browned.
• Place chicken in an 11 x 7 baking dish coated with cooking spray.
• Combine hot sauce and next 4 ingredients. Pour over chicken and bake uncovered for 25 minutes. Serve with dressing.

BAKED BUFFALO CHICKEN TAQUITOS

Steps:

• Preheat the oven to 350°F.
• In a bowl, combine the cream cheese and buffalo sauce. Mix well. Stir in the Monterey jack cheese, blue cheese crumbles and chicken; mix well.
• Place 2-3 tablespoons of the mixture down the center of each tortilla and roll up. If needed, microwave the tortillas for about 30 seconds to make them soft and pliable enough to roll. Place on a baking sheet. Spray the taquitos with cooking spray, then sprinkle with coarse salt.
• Bake in the preheated oven for 17-20 minutes, or until golden brown. Serve with blue cheese dressing for dipping, if desired.

BUFFALO CHICKEN TAQUITOS

Steps:

• Preheat oven to 425 degrees.
• In a small sauce pot over medium low heat, melt butter.
• Add cajun seasoning, garlic powder. Stir to combine and cook for 1 minute.
• Add cream cheese and stir until melted and completely combined with butter and spices.
• Wisk in hot sauce and milk and simmer for 5 - 8 minutes. Add salt to taste. Combine chicken and sauce. Cool.
• Lay out a tortilla; fill with about 1/4 - 1/3 cup chicken and 2 tablespoons of mozzarella cheese.
• Tightly roll up taquito and place seam side down on a greased baking sheet; repeat until chicken is gone. Note: To keep the tortillas rolled, place a few dabs of water on the overlapping end.
• Brush taquitos with vegetable oil on all sides.
• Bake for 12-15 minutes; rotate them every 5 minutes, until golden brown.
• Serve with blue cheese dressing and celery sticks.