I am emotionally spent after Wednesday’s post, so no cute stories today, just a really good recipe! 🙂
We are buffalo chicken fanatics in this house.
We have buffalo sauce on pizza, baked potatoes, chicken tenders, mac and cheese, chicken casserole, fries, basically anything. Which is why if I am feeling uninspired for our dinner menu I know anything with that flavor combo is going to be a big hit. This was no exception.
I kind of used the flavors from buffalo chicken dip and just wrapped it up in corn tortillas and baked. How simple is that? And because I just threw the chicken in the crock pot before I went to work I didn’t even actually have to cook.
Just shred, mix, roll, bake, eat. My kind of dinner.
This also makes a ton, I actually made half this amount because there is only two of us and if I would have made the full recipe Mr. Maebell would have felt obligated to eat all of them. Every single one.
This is a great one to keep handy because it makes a quick dinner, or a great lunch with things you probably already have on hand. Serve with a great big salad and you have a crowd pleasing dinner!
Save RecipeIngredients
- 1 pound chicken breast, cooked and shredded
- 1 8 ounce package of cream cheese (reduced fat is fine)
- 1 package of ranch seasoning
- 1 cup shredded cheese
- 1/2 cup buffalo sauce (or to your taste)
- 30 corn tortillas
Instructions
- Preheat oven to 400
- Cook your chicken, I just put the chicken breast in my smallest crock pot with about a cup of chicken broth cooked on low for 8 hours. Then I shredded them using my stand mixer when I got home. You can also bake it if you prefer.
- Mix shredded chicken, softened cream cheese, ranch seasoning, cheese, and buffalo sauce until well combined.
- Go ahead and spray two cookie sheets with cooking spray and set aside.
- Work with about 6 corn tortillas at a time, put them in a clean dish towel, microwave for about 45 seconds, you want them to be pipping hot so they will not crumble when you roll them.
- Add a tablespoon or two to one side of the tortilla and roll, lay seam side down on the cookie sheet. Repeat this until all your filling is gone.
- When your cookie sheet is full of taquitos lightly sprayed the top with cooking spray just to help them brown a bit.
- Bake about 20 minutes, serve with ranch, enjoy!
- I made half this recipe and filled mine pretty darn full at it made 14 big taquitos.
Andi @ The Weary Chef says
Maebells says