Baked Buffalo Chicken Taquitos (Printer-Friendly)
Shredded chicken, cheese, ranch, and buffalo sauce rolled in tortillas for a flavorful baked appetizer or meal.
# What You’ll Need to Cook:
→ Filling
01 -
300 g cooked rotisserie chicken, shredded
02 -
120 g cream cheese, softened
03 -
60 g ranch dressing
04 -
60 ml buffalo wing sauce
05 -
100 g sharp cheddar cheese, grated
06 -
Salt and freshly ground black pepper, to taste
→ To Assemble
07 -
10 small flour tortillas (15 cm diameter)
08 -
10 ml olive oil, for brushing
→ Optional Garnishes
09 -
Blue cheese crumbles, to serve
10 -
Chopped fresh parsley, to serve
# Steps to Prepare:
01 -
Preheat oven to 200°C. Line a large baking tray with parchment paper.
02 -
In a large mixing bowl, combine shredded chicken, cream cheese, ranch dressing, buffalo wing sauce, and grated cheddar cheese. Mix thoroughly until evenly blended. Season with salt and pepper as desired.
03 -
Lay a tortilla flat on a clean surface. Spoon approximately 2 heaping tablespoons of the filling along one edge of the tortilla. Roll up tightly to enclose the filling. Place seam-side down on the prepared tray. Repeat with remaining tortillas and filling.
04 -
Brush the tops of the rolled taquitos lightly with olive oil. Bake for 18–22 minutes or until golden and crisp.
05 -
Remove taquitos from oven and let cool for 3 minutes. Serve warm, garnished with blue cheese crumbles and chopped parsley if desired.
# Extra Cooking Tips:
01 -
Prepare the chicken filling up to a day in advance and refrigerate for convenient assembly.