Description
Crispy baked taquitos filled with spicy buffalo chicken and served with a cool, creamy cilantro ranch dipping sauce. Perfect for game day or a fun weeknight dinner.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1/2 cup buffalo wing sauce
- 4 ounces cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup crumbled blue cheese (optional)
- 12 small flour tortillas (6-inch)
- 2 tablespoons melted butter or olive oil
- For the Creamy Cilantro Ranch:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup buttermilk
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried dill
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine shredded chicken, buffalo sauce, softened cream cheese, cheddar cheese, and blue cheese if using. Mix until well combined.
- Place a heaping tablespoon of the chicken mixture in a line down the center of each tortilla. Roll tightly and place seam-side down on the prepared baking sheet.
- Brush the tops of the taquitos with melted butter or olive oil.
- Bake for 15-20 minutes, or until golden brown and crispy.
- While taquitos bake, make the creamy cilantro ranch: In a small bowl, whisk together sour cream, mayonnaise, buttermilk, cilantro, garlic powder, onion powder, dill, salt, and pepper. Refrigerate until ready to serve.
- Serve taquitos warm with the creamy cilantro ranch for dipping.
Notes
For extra crispiness, broil the taquitos for 1-2 minutes after baking. You can also use tortilla chips instead of rolling taquitos—just spoon the mixture onto chips and bake for 10 minutes.
Nutrition
- Calories: 320
- Sugar: 2g
- Fat: 18g
- Carbohydrates: 22g
- Protein: 16g