Buffalo Chicken Taquitos

     *Successful*


I got this recipe from Real Women of Philadelphia. It was quick and easy and tasted great. However I did make some changes to the recipe. First was I used corn tortilla shells instead of flour ones. This gave the Taquitos a great crunch. Another thing is I dipped mine in ranch instead of Blue Cheese, but that had more to do with my personal taste.I also had to use toothpicks to hold them closed in the over, but once out they held together on their own.    

• 4 cup(s) of chicken, cooked and shredded
• 12 soft taco, flour tortillas
• 2 cup(s) of mozzarella cheese, grated
• 4 ounce(s) of Philadelphia cream cheese
• 1/3 cup(s) of Frank’s hot sauce
• 1/3 cup(s) of milk
• 2 tbsp. of butter
• 1 tsp. of Mrs. Dash
• 1 tsp. of garlic powder
• 2 tbsp. of vegetable oil

Preheat oven to 425 degrees.

In a small sauce pot over medium low heat, melt butter.

Add Mrs. Dash, garlic powder. Stir to combine and cook for 1 minute.

Add cream cheese and stir until melted and completely combined with butter and spices.

Wisk in hot sauce and milk and simmer for 5 – 8 minutes. Add salt to taste.

Combine chicken and sauce.

Lay out a tortilla; fill with about ¼ – 1/3 cup chicken and 2 tablespoons of mozzarella cheese.

Tightly roll up taquito and place on a greased baking sheet; repeat until chicken is gone.

Brush taquitos with vegetable oil on all sides.

Bake for 15 – 18 minutes; rotate them every 5 minutes, until golden brown.

Serve with Kraft Blue Cheese Dressing and celery sticks.