Ingredients
Chicken Filling
- 3-4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup buffalo sauce
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
Wrap
- 8 flour tortillas (8-inch)
Serving
- Chopped green onions (for topping)
- Sour cream (for serving)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the taquitos.
- Cook Chicken: In a skillet over medium heat, cook the chicken breasts thoroughly for about 20 minutes or until fully cooked through. Let the chicken cool slightly before shredding it using two forks or your hands.
- Mix Filling: In a mixing bowl, combine the shredded chicken with buffalo sauce, softened cream cheese, and shredded cheddar cheese. Stir until all ingredients are well incorporated into a creamy, spicy filling.
- Prepare Tortillas: Lay each flour tortilla flat on a clean surface. Divide the chicken mixture evenly among tortillas, placing it near one edge. Roll each tortilla tightly around the filling to form a taquito. Use toothpicks if needed to secure the wraps.
- Arrange on Baking Sheet: Place the rolled taquitos seam-side down on a baking sheet lined with parchment paper to prevent sticking and ensure even baking.
- Bake: Bake in the preheated oven for 15 to 20 minutes, or until the taquitos are golden brown and crispy on the outside.
- Serve: Remove taquitos from oven, carefully remove toothpicks, and top with chopped green onions and a dollop of sour cream before serving.
Notes
- Use softened cream cheese for easier mixing.
- For extra crispiness, brush taquitos lightly with oil before baking.
- To make ahead, assemble taquitos and freeze before baking; bake directly from frozen adding extra 5 minutes to cook time.
- Adjust buffalo sauce to taste depending on desired level of spiciness.
- Substitute flour tortillas with corn tortillas for a gluten-free option if needed (ensure they are pliable).
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American