Buffalo Chicken Taquitos

25 mins
Serves 12
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Directions

  1. 1In a large bowl, combine chicken, Greek yogurt, softened cream cheese, garlic, green onions, ranch seasoning, and cheese. Stir until well combined.
  2. 2In a large bowl, combine chicken, Greek yogurt, softened cream cheese, garlic, green onions, ranch seasoning, and cheese. Stir until well combined.
  3. 3In a large bowl, combine chicken, Greek yogurt, softened cream cheese, garlic, green onions, ranch seasoning, and cheese. Stir until well combined.
  4. 4Prepare your tortillas! To the bottom third of each tortilla, add about 3 Tbsp of chicken mixture. Place this in a rough line, leaving about 1/2-inch at each end. Tightly roll your taquito and place it on the prepared baking tray, seam down. Repeat until all your chicken mixture has been used. Leave some space between taquitos so they don’t stick together when baking.
  5. 5Prepare your tortillas! To the bottom third of each tortilla, add about 3 Tbsp of chicken mixture. Place this in a rough line, leaving about 1/2-inch at each end. Tightly roll your taquito and place it on the prepared baking tray, seam down. Repeat until all your chicken mixture has been used. Leave some space between taquitos so they don’t stick together when baking.
  6. 6Prepare your tortillas! To the bottom third of each tortilla, add about 3 Tbsp of chicken mixture. Place this in a rough line, leaving about 1/2-inch at each end. Tightly roll your taquito and place it on the prepared baking tray, seam down. Repeat until all your chicken mixture has been used. Leave some space between taquitos so they don’t stick together when baking.
  7. 7Spray the top of your taquitos with cooking spray, and sprinkle with salt.
  8. 8Spray the top of your taquitos with cooking spray, and sprinkle with salt.
  9. 9Spray the top of your taquitos with cooking spray, and sprinkle with salt.
  10. 10Bake for 15-20 minutes, or until the bottoms are golden brown and crisp. Flip halfway through cooking for more even browning. Let them rest for 5-minutes before eating.
  11. 11Bake for 15-20 minutes, or until the bottoms are golden brown and crisp. Flip halfway through cooking for more even browning. Let them rest for 5-minutes before eating.
  12. 12Bake for 15-20 minutes, or until the bottoms are golden brown and crisp. Flip halfway through cooking for more even browning. Let them rest for 5-minutes before eating.

Ingredients

  • 2.5 cups shredded or diced rotisserie chicken, skin and bones removed
  • 2.5 cups shredded or diced rotisserie chicken, skin and bones removed
  • 2.5 cups shredded or diced rotisserie chicken, skin and bones removed
  • 0.5 cup plain Greek yogurt
  • 0.5 cup plain Greek yogurt
  • 0.5 cup plain Greek yogurt
  • 4 oz cream cheese, softened
  • 4 oz cream cheese, softened
  • 4 oz cream cheese, softened
  • 0.33 cup Buffalo sauce
  • 0.33 cup Buffalo sauce
  • 0.33 cup Buffalo sauce
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 0.33 cup sliced green onions
  • 0.33 cup sliced green onions
  • 0.33 cup sliced green onions
  • 2 Tbsp Ranch seasoning
  • 2 Tbsp Ranch seasoning
  • 2 Tbsp Ranch seasoning
  • 0.75 cup shredded monterey jack cheese
  • 0.75 cup shredded monterey jack cheese
  • 0.75 cup shredded monterey jack cheese
  • 10 small flour tortillas
  • 10 small flour tortillas
  • 10 small flour tortillas
  • 1 cooking spray
  • 1 cooking spray
  • 1 cooking spray
  • 1 salt
  • 1 salt
  • 1 salt

Equipment

large bowlovenbaking trayparchment papermeasuring cupsmeasuring spoons
Buffalo Chicken Taquitos | Clip Recipe