Saturday, January 26, 2013

Buffalo Chicken Taquitos

                Lovely cloudy Saturday... doing laundry, light picking up since I cleaned earlier in the week and of course, time on Pinterest when the kids are getting their weekend video game time. I'm like so many other women out there that have found themselves completely addicted to the pinning site. I can't help it, it's like having hundreds of magazines at your fingertips and you can cut and save all of your favorite recipes, craft ideas, home inspirations and more. 
So my new thing now is actually trying some of the recipes I've pinned! 
OK, let me tell you... it has been a eye opening for sure. I've done two cupcake recipes that were complete and massive flops! And I've had a few other main dishes come out surprisingly well. I made some adjustments according to our tastes and whoa- what a fun family dinner. It's always great to try something new and even better when it actually turns out the way you hope!  
This one is slightly adapted from Marsha Warner.

Buffalo Chicken Taquitos


  • 4 cups chicken, cooked and shredded
  • 4 to 6 soft taco, flour tortillas (depends on how full you fill them)
  • 8 ounces Philadelphia cream cheese
  • 1/2 cup Frank's hot sauce
  • 1/3 cup milk
  • 1/2 cup of finely chopped celery
  • 2 tablespoons butter
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable oil
  • more hot sauce or ranch for dipping


  1. Preheat oven to 425 degrees.
  2. In a small sauce pan over medium low heat, melt butter.
  3. Add onion powder, garlic powder, salt and pepper.
  4. Stir to combine and cook for 1 minute.
  5. Add cream cheese and stir until melted and completely combined with butter and spices.
  6. Whisk in hot sauce and milk and simmer for 5 – 8 minutes. 
  7. Combine chicken* and celery into sauce and stir until combined.
  8. Lay out a tortilla; fill with about 1/3 cup chicken (or more depending on how many you want)
  9. Tightly roll up taquito and place on a greased baking sheet; repeat until chicken is gone.
  10. Brush taquitos with vegetable oil on all sides.
  11. Bake for 15 – 18 minutes until golden brown.

*I cook my chicken at 350 degrees. I trim the fat of the chicken breast, brush olive oil on it and then sprinkle a small amount of salt and pepper. Bake for 35 -45 minutes depending on the size of your chicken breasts. It's amazing how simple it is and how wonderfully juicy your chicken will turn out. 

finely chop celery

Add celery to butter, milk and cream cheese - 

add hot sauce to mixture 

finely chop or shred chicken 
add to sauce 

Then -

Roll mixture in tortilla, brush with oil 

Bake for 15 minutes or until golden brown! 

these are truly yummy treats! hope you try them out! - Jennifer 

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