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Buffalo Chicken Taquitos - Baked or Fried
These buffalo chicken taquitos are loaded with buffalo sauce, shredded chicken, and cheese, and they can be baked or fried!
Fox Valley Foodie
shredded mild cheddar cheese
taco-size flour ortillas
taco-size corn tortillas
(for frying and baking)
blue cheese dressing
Buffalo Chicken Filling
Mix together the softened cream cheese with ranch dressing, buffalo sauce, and cheese. Then combine with the shredded chicken.
Preheat oven to 425 degrees.
Place 2-4 tablespoons of filling on each flour tortilla, depending on how thick you prefer them, then roll shut.
Set on a baking sheet seam side down, or secure shut with toothpicks.
Lightly paint each tortilla with cooking oil.
Place in the oven for 10 minutes, rotating after five minutes. Then remove from the oven and let cool slightly prior to serving.
Add ¾" of cooking oil to a large skillet and heat to 350 degrees.
Quickly fry the corn tortillas for approximately 45 seconds, flipping them halfway through. The tortillas should still be flexible, and not crisp.*
Set the tortillas on paper towels to drain.
Add 2-4 tablespoons of filling to each tortilla and roll shut. Secure shut with toothpicks or place it seam-side down to keep it closed.
Place back in the frying oil and cook for 3-5 minutes, or until the exterior is golden brown. Roate as needed to ensure it cooks evenly.
Add sour cream and blue cheese dressing to a bowl and mix together.
*Pre-frying the corn tortillas is important as it firms them up and prevents them from falling apart.