Appetizers

Buffalo Chicken Taquitos

April 22, 2018

Today i’m combining two of my favorite things: Mexican food and buffalo chicken! When Allison and I started dating, buffalo chicken was one of the first meals I made her.  She was SO impressed with the fact that, 1. I could make my own buffalo sauce, and 2. that it tasted so good!  Little did she know how easy it was, so I have made buffalo chicken for her once a week (at least) since we’ve been together.  As you all know, Mexican food is one of her other favorite cuisines, so it was only appropriate that I combine the two!

Sir Kensington’s has come out with a new line of ranch dressings that was the perfect addition to this super easy dish.  If you made my Honey Garlic Meatballs you learned that all of Sir Kensington’s condiments are non-GMO,  so you can feel good about what you’re eating. Their new line of ranch dressings are dairy free, sugar free and gluten free and made with Humane Certified Free Range Eggs!  I absolutely love their buffalo ranch, and it adds the perfect amount of tang and spice to these Taquitos.  This is one of those recipes that’s a must on game day or any time you have a gathering.

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Buffalo Chicken Taquitos

  • Author: Nicole Triebe
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 24 1x

Ingredients

Scale

1 pkg cream cheese, softened (8 ounce)

1 cup Sir Kensington’s Buffalo Ranch dressing

1 rotisserie chicken, shredded

1 cup shredded cheddar cheese

24 flour tortillas, fajita size

non-stick spray

Instructions

Directions

  1. Preheat oven to 450 degrees.
  2. Spray a baking sheet with non-stick cooking spray and set aside.
  3. Mix softened cream cheese and Sir Kensington’s Buffalo Ranch until well combined in a large bowl. The mixture should be smooth.
  4. Mix the shredded rotisserie chicken and shredded cheese into the cream cheese mixture.
  5. For each Taquito, spoon a large tablespoon of the chicken mixture onto each flour tortilla. Spread in a thin line from one side to the other.
  6. Roll each tortilla up tightly around the chicken mixture and place seam side down on the baking sheet.
  7. Continue assembling each taquito one at a time until you’re done.
  8. Once all taquitos have been assembled and placed on the baking sheet, generously spray the tops with non-stick cooking spray.
  9. Bake for 10 minutes. Pull from oven and flip taquitos over. Bake for an additional 5 minutes or until golden brown.

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6 Comments

  • Reply Arjhon April 26, 2018 at 7:39 am

    I love Mexican foods and it is one of our favorite cuisines. This one looks so delicious and easy to prepare. can’t wait to try this weekend.

  • Reply Camila Hurst April 26, 2018 at 1:51 pm

    girl, gorgeous photos! I love your blog!

  • Reply Jere Cassidy April 26, 2018 at 4:41 pm

    Pinning this for later. Everyone in my family will devour these taguitos, we love the buffalo flavors.

  • Reply Cathleen @ A Taste of Madness April 30, 2018 at 12:29 am

    This looks awesome! Can you believe I have never had taquitos before? You have definitely convinced me to try it out!

  • Reply Alisa Infanti April 30, 2018 at 11:53 pm

    You know tacos are usually our main event on Cinco De Mayo but looking at this recipe I think I am going to change it up and give this recipe a whirl this year. Thanks for the inspiration!

  • Reply Nayna Kanabar May 2, 2018 at 9:55 pm

    What a wonderful and tasty dish these would be perfect as finger food for a party. Tasty and delicious.

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